Asparagus and Mushroom Galette with Bacon, Goat Cheese and Balsamic Reduction

Asparagus and Mushroom Galette with Bacon, Goat Cheese and Balsamic Reduction
The local asparagus is finally here and I celebrated with this amazingly tasty asparagus and mushroom galette with bacon, goat cheese and balsamic reduction! A galette is a freeform pie where the crust is rolled out on a flat surface, the 'filling' is placed on top and the edges are folded over to hold the filling in before baking until the crust is nice and crispy and golden brown. Of course sweet galettes are always welcome but I prefer savoury ones and using one of my favourite spring flavour combos, asparagus and mushroom, is pretty much perfect in my books! This galette is really easy to make, you really just cook some onions along with the mushrooms, throw them onto a pie crust with the asparagus, fold up the edges and bake! Being the cheese fanatic that I am I usually add cheese and goat cheese, blue cheese or feta are all great choices here. I like to finish this pie off with a sweet and tart drizzle of balsamic reduction and if you are a fan of bacon then you cannot go wrong in adding some! No matter how you slice it, this asparagus and mushroom galette with goat cheese and balsamic reduction is a fantastic way to welcome in spring and the fresh asparagus harvest!

Asparagus and Mushroom Galette with Bacon, Goat Cheese and Balsamic Reduction

Asparagus and Mushroom Galette with Bacon, Goat Cheese and Balsamic Reduction

Asparagus and Mushroom Galette with Bacon, Goat Cheese and Balsamic Reduction

Asparagus and Mushroom Galette with Bacon, Goat Cheese and Balsamic Reduction
Melt in your mouth, light, crispy and flaky all butter crust!

Asparagus and Mushroom Galette with Bacon, Goat Cheese and Balsamic Reduction
Top with a fried egg and serve with a salad for a nice light spring meal!

Asparagus and Mushroom Galette with Bacon, Goat Cheese and Balsamic Reduction
Just look at that amazing runny egg yolk!

Asparagus and Mushroom Galette with Bacon, Goat Cheese and Balsamic Reduction
Asparagus and Mushroom Galette with Bacon, Goat Cheese and Balsamic Reduction

Asparagus and Mushroom Galette with Bacon, Goat Cheese and Balsamic Reduction

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 6

An asparagus and mushroom galette (open faced pie) with a light and flaky crust topped with goat cheese, bacon and balsamic reduction.


ingredients
    For the mushrooms:
  • 1 tablespoon oil
  • 1 onion, sliced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • salt and pepper to taste
  • For the galette:
  • 4 slices bacon
  • 1 pie crust, rolled out
  • 1 pound asparagus, trimmed and cut into bite sized pieces
  • 4 ounces goat cheese, crumbled
  • 1 egg yolk
  • 1 teaspoon water
  • For the balsamic reduction:
  • 1/4 cup balsamic vinegar
  • 2 teaspoons brown sugar
directions
    For the mushrooms:
  1. Heat the oil in a pan over medium-high heat, add the onion and mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10 minutes, before adding the garlic and thyme, cooking until fragrant, about a minute, and seasoning with salt and pepper to taste.
  2. For the galette:
  3. Meanwhile cook the bacon and set aside on paper towels to drain and cool before crumbling.
  4. Place pie crust on a baking sheet, top with the asparagus, mushrooms, bacon and goat cheese leaving a 1 1/2 inch border before folding the border up and brushing the mixture of the egg yolk and water on the top of the exposed crust.
  5. Bake in a preheated 400F/200C oven until lightly golden brown and crispy, about 20 minutes.
  6. For the balsamic reduction:
  7. Meanwhile simmer the balsamic vinegar and brown sugar until it reduces by half and drizzle on the galette when it is done baking.

Option: Omit the bacon or replace with sundered tomatoes for vegetarian.
Option: Add 2 tablespoons chopped basil to the pie crust.
Nutrition Facts: Calories 378, Fat 24g (Saturated 9g, Trans 0), Cholesterol 52mg, Sodium 379mg, Carbs 29g (Fiber 3g, Sugars 6g), Protein 10g
Nutrition by: Nutritional facts powered by Edamam

15 comments:

Jenny said...

These flavors!! How wonderful!

Julie @ Table for Two said...

Love this loaded up galette!!! It's the perfect brunch item!

We Are Not Martha said...

Whoa! This is the most beautiful galette ever!

Sues

Maria said...

Love this savory galette!

Heather Christo said...

This is so beautiful- especially tempting with that runny egg on top!

Mike from Chili Pepper Madness said...

I love how galettes are so nice and messy, unlike tarts, which are supposed to be all pretty and neat. I'll take a hand-formed galette any day! Great job on the stuffing. Looks delish, man.

Jocelyn Delk Adams said...

This galette is absolute perfection for reals Kevin! The flavors are amazing!

Cary Hill said...

Kevin, This looks good. I am not a big fan of goat or feta cheese. I have only had a few I enjoyed in restaurants. Can you give me any cheese alternatives you may have tried and/or recommend?

rancholyn said...

I really want to try this recipe....which store bought pie crust do you recommend?

Savita @ChefDeHome said...

I'm a huge fan of savory galette! Kevin, this looks so good! I will not be able to use bacon, but I'm sure, it will taste great even without it! Can't wait to try, thanks for sharing!

Iva said...

Kevin (or anybody else, for that matter), is there any recipe you would recommend for a savoury crust? What we call "pie" where I am is something different and we cannot buy premade pie crusts for American-style pies. Thanks in advance.

Donna Walters said...

Hmmm.. The twist you made in using goat cheese instead of the usual cheese is really cool. Plus the fact that you adorned it in a galette. Nice recipe! By the way do you have some new marinara recipe? I see this cuisine in some seafood restaurant menu when I was in Hong Kong. Maybe you can share some.

Deborah @ The Harvest Kitchen said...

This galette looks amazing and the crust looks golden and flaky perfection! Great recipe!

Maureen said...

The flavors you chose were great. It has wonderful combination and looks so crispy! Such an amazing galette!

Kevin Lynch said...

Iva: Click on the link in the ingredients for the pie crust recipe that I used.

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