| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
md |
Onions; chopped |
| 1 |
tb |
Olive oil |
| 1 |
tb |
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 |
lg |
Egg yolks |
| 1 |
lg |
Whole egg |
| 2 |
c |
All-purpose flour |
| 1 3/4 |
ts |
Salt |
| 3 |
tb |
Chopped fresh chives |
INSTRUCTIONS
GALETTE ROUNDS
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, 1998
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