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

[heart_this] · May 18, 2015 · 22 Comments

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.

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
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Bacon, Food, Low-carb, Main Course, Mushroom, Pie, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Jenny says

    May 18, 2015 at 12:57 pm

    These flavors!! How wonderful!

    Reply
  2. Julie @ Table for Two says

    May 18, 2015 at 1:10 pm

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

    Reply
  3. We Are Not Martha says

    May 18, 2015 at 4:13 pm

    Whoa! This is the most beautiful galette ever!

    Sues

    Reply
  4. Maria says

    May 18, 2015 at 6:22 pm

    Love this savory galette!

    Reply
  5. Heather Christo says

    May 18, 2015 at 7:37 pm

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

    Reply
  6. Mike from Chili Pepper Madness says

    May 18, 2015 at 9:34 pm

    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.

    Reply
  7. Jocelyn Delk Adams says

    May 18, 2015 at 10:14 pm

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

    Reply
  8. Cary Hill says

    May 18, 2015 at 10:35 pm

    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?

    Reply
  9. rancholyn says

    May 18, 2015 at 11:46 pm

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

    Reply
  10. Savita @ChefDeHome says

    May 19, 2015 at 10:23 pm

    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!

    Reply
  11. Iva says

    May 21, 2015 at 2:28 am

    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.

    Reply
  12. Donna Walters says

    May 21, 2015 at 9:50 am

    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.

    Reply
  13. Deborah @ The Harvest Kitchen says

    May 25, 2015 at 3:46 pm

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

    Reply
  14. Maureen says

    May 27, 2015 at 8:55 am

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

    Reply
  15. kevin says

    July 26, 2015 at 2:48 pm

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

    Reply
  16. Anonymous says

    August 17, 2015 at 10:51 pm

    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.

    Reply
  17. KB says

    August 30, 2017 at 9:43 pm

    Kevin, do you cook/roast the asparagus before adding it into the tart?

    Reply
  18. kevin says

    August 31, 2017 at 8:39 pm

    KB: The asparagus goes into the tart raw and it cooks as the tart does. Enjoy!

    Reply
  19. Scott Finley says

    May 26, 2018 at 10:26 pm

    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

    Reply
  20. Russ says

    April 12, 2020 at 5:42 pm

    Made this for quarantine Easter brunch today, and it was fabulous.

    Reply
  21. Suzanne says

    May 26, 2021 at 7:18 pm

    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.

    Reply
  22. Samantha says

    June 9, 2021 at 8:16 pm

    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.

    Reply

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