Spring asparagus galette from Smitten Kitchen by Deb Perelman

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Ingredients

asparagus
Gruyère cheese
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EYB Comments

Can substitute sour cream for yogurt, and pecorino cheese for Parmesan cheese, Comté cheese or Gouda cheese for Gruyère cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute sour cream for yogurt, and pecorino cheese for Parmesan cheese, Comté cheese or Gouda cheese for Gruyère cheese.
hirsheys on June 02, 2021

Made this almost as written. My big change was to replace the ricotta with mascarpone and a touch of sour cream (I used creme fraiche successfully in the zucchini version of this, so thought it was worth a shot). I also had to grate the butter into the flour, despite Deb disliking that method, because my butter was frozen. It worked great - not too wet at all this time, unlike last time (when I made the zucchini one). I struggled a bit with her instructions for cutting the asparagus (misread it a first), but otherwise had no issues. My half version came out delicious and crispy. Now I just need to make the tomato corn version of this galette to complete the trifecta.
zabeta on April 26, 2021

I didn't have Gruyere, so I used a little extra parm and a little extra ricotta. It needed a bit more salt, and I also think herbs in the cheese mixture would have been great. Really good overall though.