| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | Onions, chopped | |
| 1 | T | Olive oil |
| 1 | T | Unsalted butter |
| 1/2 | lb | Thin asparagus, about 15 |
| spears 1/4- to 1/2-inch | ||
| thick trimmed | ||
| 2 | Galette rounds, recipe | |
| follows baked | ||
| 1/4 | lb | Thinly sliced prosciutto |
| cut crosswise into thin | ||
| slices | ||
| 1/3 | c | Soft mild goat cheese |
| about 4 ounces room | ||
| temperature | ||
| 1/4 | c | Milk |
| 3/4 | Stick, 6 tablespoons | |
| unsalted butter melted | ||
| and | ||
| cooled | ||
| 3 | Egg yolks | |
| 1 | Whole egg | |
| 2 | c | All-purpose flour |
| 1 3/4 | t | Salt |
| 3 | T | Chopped fresh chives |
INSTRUCTIONS
1998 In a skillet cook onions in oil and butter with salt and pepper to taste over moderately low heat 15 minutes, or until golden. Transfer onions to a bowl to cool. Have ready a large bowl of ice and cold water. Cut asparagus crosswise into 1/2-inch pieces and cook in a large saucepan of boiling salted water 3 to 5 minutes, or until just tender. Drain asparagus in a colander and transfer to bowl of ice and cold water to stop cooking. Lift asparagus out of water and pat dry. Preheat oven to 400°F. Spread onions evenly onto galette rounds and top with prosciutto, asparagus, and goat cheese. Bake galettes on a baking sheet in middle of oven about 15 minutes, or until tops are lightly browned. Transfer galettes to a rack and cool. Serve galettes, cut into wedges, at room temperature. GALETTE ROUNDS: In a bowl whisk together milk, butter, yolks, and whole egg. In another bowl whisk together flour, salt, and chives and stir into milk mixture until just combined. On a lightly floured surface with floured hands knead dough about 8 times, or until just smooth. Wrap dough in plastic wrap and chill hour. Preheat oven to 450°F. Divide dough into 4 pieces. On a lightly floured surface with a floured rolling pin roll out each piece into an 8-inch round. Transfer rounds to 2 baking sheets and crimp edges decoratively. Chill dough 10 minutes and bake in middle and lower thirds of oven about 5 minutes, or until golden brown. Transfer galettes to racks and cool completely. Galettes may be made 1 day ahead and kept in a sealable plastic bag at room temperature. Makes 4 galettes rounds. Makes 2 galettes, serving 2. Gourmet April 1996 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24,
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Nutrition (calculated from recipe ingredients)
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Calories: 2567
Calories From Fat: 1321
Total Fat: 149.2g
Cholesterol: 1098.2mg
Sodium: 7928mg
Potassium: 1911.8mg
Carbohydrates: 225.1g
Fiber: 13.8g
Sugar: 14.5g
Protein: 82.2g