Asparagus and Goat Cheese Galette

The Pastry

• 1.25 cup unbleached white flour
• 0.25 tsp. salt
• 0.5 cup frozen unsalted butter cut into small pieces
• 0.25 cup plain Greek yoghurt
• 0.25 cup ice cold water
• 2 tsp. lemon juice

• 0.5 cup goat cheese softened
• 0.5 cup freshly grated Parmesan cheese
• 0.25 cup grated mozzarella
• 4 tsp. olive oil
• 1 clove garlic minced
• 1 pound asparagus washed and trimmed

Combine the flour and salt in the bowl of a food processor. Pulse it twice to combine. Add the butter and pulse again until the mixture resembles coarse meal. Transfer the mixture to a large bowl. In a smaller bowl, whisk together the yoghurt, water, and lemon juice. Pour this over the flour mixture and use your hands to form the dough into a ball. Wrap this in plastic and store in the freezer for 20 minutes or the fridge for an hour or two..

Whisk together the olive oil and minced garlic in a small bowl. In a separate bowl, combine the three cheeses and stir in one tsp. of olive oil mixture. Refrigerate until ready for use.

Pre-heat your oven to 400F.

On a lightly-floured surface, roll the chilled dough into a 12" circle. Transfer the dough to a baking sheet lined with parchment. Leaving a 2" border, spread the cheese mixture evenly over the dough. Arrange the asparagus over the cheese, then drizzle the remaining olive oil mixture over the top. Fold over the edges of the dough, pinching it every inch or so.

Whisk together the egg yolk and water. Brush over the crust and bake for 30 minutes or until the cheese is puffed, the asparagus is tender, and the crust is golden brown.