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!
Melt in your mouth, light, crispy and flaky all butter crust!
Top with a fried egg and serve with a salad for a nice light spring meal!
Just look at that amazing runny egg yolk!
Asparagus and Mushroom Galette with Bacon, Goat Cheese and Balsamic Reduction
An asparagus and mushroom galette (open faced pie) with a light and flaky crust topped with goat cheese, bacon and balsamic reduction.
ingredients
- 1 tablespoon oil
- 1 onion, sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- salt and pepper to taste
- 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
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar
For the mushrooms:
For the galette:
For the balsamic reduction:
directions
- 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.
- Meanwhile cook the bacon and set aside on paper towels to drain and cool before crumbling.
- 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.
- Bake in a preheated 400F/200C oven until lightly golden brown and crispy, about 20 minutes.
- Meanwhile simmer the balsamic vinegar and brown sugar until it reduces by half and drizzle on the galette when it is done baking.
For the mushrooms:
For the galette:
For the balsamic reduction:
Option: Add 2 tablespoons chopped basil to the pie crust.
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These flavors!! How wonderful!
Love this loaded up galette!!! It's the perfect brunch item!
Whoa! This is the most beautiful galette ever!
Sues
Love this savory galette!
This is so beautiful- especially tempting with that runny egg on top!
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.
This galette is absolute perfection for reals Kevin! The flavors are amazing!
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?
I really want to try this recipe….which store bought pie crust do you recommend?
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!
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.
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.
This galette looks amazing and the crust looks golden and flaky perfection! Great recipe!
The flavors you chose were great. It has wonderful combination and looks so crispy! Such an amazing galette!
Iva: Click on the link in the ingredients for the pie crust recipe that I used.
I made this a week ago for a Happy Hour party at our home, but used a purchased crust and made it without the asparagus. I caramelized the onions (About 3 medium-sized white onions) and then threw in the mushrooms when the onions were just about done. I found some bottled balsamic glaze (Modena) at the grocery store, so I used that instead of making my own. Everyone raved about it and wanted the recipe! Thank you for sharing this! ~ Diane S.
Kevin, do you cook/roast the asparagus before adding it into the tart?
KB: The asparagus goes into the tart raw and it cooks as the tart does. Enjoy!
This is my go to recipe for the crust. It’s from baking with Julia. Note: I use 1/4 cup of ice water, in a food processor. 1/3 it too much and makes the dough mushy. otherwise, it is by far my favorite sweet or savory crossed. If you want to make something sweet use this Dough, Brush it with an egg wash, And sprinkle sugar in the raw on the dough. Serves two purposes
Made this for quarantine Easter brunch today, and it was fabulous.
This was fabulous ! Mine needed a few extra minutes to brown up.
Followed recipe exactly as written.
Definitely trying with a fried egg on top the next time.
We made this for dinner tonight with the fried egg on top, as you suggested. What a lovely, tasty, light dinner (we’re having a heat wave here). It was perfection; I wouldn’t change a thing. Thanks, as always, for your great recipes, Kevin.
this looks so impressive. I’m sure it tastes as good!