Asparagus, mushroom, leek, and cheese galette from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Video is for pie dough only.

  • ebs on June 10, 2019

    A nice springtime dinner and a great combination of flavors. I usually roast my asparagus for about 8 minutes. This recipe calls for saving the asparagus tips (raw) for the top of the galette and then cooking for 45 minutes. They got all crispy and were delicious. I did not have leeks, so I used sliced onion instead and also added a bit more cheese than was called for.

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