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Cooking 101
Galettes are the non-baker's answer to pie. Store-bought puff pastry is the non-bakers secret to a galette.
Chef Tip: Even though the store-bought dough is great, and a work-saver, it is important to let it thaw completely, either overnight in the refrigerator or for 45 minutes at room temperature.
1 sheet puff pastry, thawed
1 cup of frozen or fresh petit peas
2 oz Gruyere cheese, grated
3 Tbsp cream cheese
Salt
Olive oil
1 lb asparagus, woody ends trimmed, cut in half, lengthwise
Preheat your oven to 400ºF. Unfold the pastry sheet on a sheet pan lined with parchment paper, and gently stretch it towards the edges of the sheet pan
In a large bowl, toss the peas, half of the Gruyere, and the cream cheese, with a pinch of salt and a drizzle of oil
Using the back of a spoon, spread about ½ pouch of Romesco sauce on the dough, leaving about 2 inches of dough all around. Spread the peas in a single layer on the crust and then lay the asparagus down in a row. Sprinkle with the remaining Gruyere
Roll up edges of dough over the veggies and give it all another drizzle of oil
Bake for 25-30 minutes, until the dough is lightly browned and the vegetables are tender
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
This recipe is also great with our Herby Chimichurri sauce.
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