Hot water crust asparagus galette

It’s  an asparagus season, so guess what did I cook last weekend during my long waited “cooking retreat” in Nova Bana? The answer is pretty clear: I cooked asparagus in almost all possible forms. I will share 2 recipes I liked the most. Let’s start with asparagus galette with my favorite hot water crust. (🇸🇰 slovenský preklad nájdete za anglickým textom).

Ingredients

Dough

320g of flour (I used plain spell flour T812)

50ml of vegetable oil

120ml of hot water

Pinch of salt

For filling

450g of green asparagus

50g of thin slices of fine prosciutto

1 package of mozzarella (around 125g)

1 egg, beaten (not necessary).

Thyme, salt, black pepper, grana padana or parmigiano cheese.

Directions.

  1. Make the dough: combine all dry ingredients in a bowl, add oil and hot water, mix to combine, but don’t over knead. Cover the dough and let it chill for 30 min.
  2. Cut asparagus woody ends, peel the stalks with vegetable peeler and cook them in a salted boiling water for 7-10 min. Then carefully take out the stalks and put them into a very cold water (preferably with ice). Let asparagus cool and then remove them from the water to a paper towel. Set aside.
  3. Prepare the galette. Roll out the dough in a form that you like. Remember that this crust should be quite thin. Leave a few cm edges from each side and add a layer or prosciutto, cover it with a layer of sliced mozzarella and season it with thyme and pepper. Add a layer of asparagus and cover the filling with the edges. Add some egg to the edges.
  4. Bake the galette in the oven preheated to 180C for 30 min, then season it with grana padana and bake for another 15 minutes. It could look too moist and “not baked” as asparagus contains a lot of water, but don’t get discouraged, the crust is very thin so it will be baked well for sure.

Serve warm.

🇸🇰 Špargľová galetta s mozzarellou a prosciuttom
Na cesto budete potrebovať:
320g múky (ja som použil obľúbenú špaldovú múku T812)
50ml slnečnicového oleja
120ml vriacej vody
Štipka soli
Na plnku budeme potrebovať:
450g zelenej špargle
50g tenkých plátkov prosciutta (alebo inej kvalitnej suchej šunky)
125g mozzarelly
1 vajce (na potieranie okrajov, tento bod môžeme aj vynechať)
Tymian, soľ, čierne korenie, dobrý tvrdý syr na posypanie, napríklad grana padano alebo iný parmezán.

Postup
1. Pripravíme cesto: zmiešame všetky suché ingrediencie, pridáme olej a vriacu vodu, vymiešame mäkké cesto a necháme ho polhodinky vychladnúť pod kuchynskou utierkou.
2. Špargľu umyjeme, odrežeme drevnaté a hrubé začiatky stoniek, oškrabeme škrabkou na zemiaky po celej dĺžke okrem hlavičky a varíme 7-10 min v osolenej vode. Potom vyberieme špargľu zo studenej vody a rýchlo ju preložíme do veľmi studenej vody (najlepšie, ak voda bude s ľadom). Špargľu necháme vychladnúť a preložíme na papierovú utierku.
3. Vychladnuté cesto rozvaľkáme do ľubovolnej formy na hrúbku pár mm. Z každej strany necháme pár cm a do stredu vyložíme vrstvu prosciutta, naň dáme strúhanú mozzarellu, okoreníme, pridáme tymián a vrstvu špargle. Okraje založíme a potrieme rozšľahaným vajíčkom.
4. Galettu pečieme 30min v rúre predhriatej na 180C, potom ju vyberieme, posypeme tvrdým syrom a dáme do rúry ešte na štvrť hodiny. Galetta môže “bublať” špargľovou šťavou, ale určite bude dobré upečená,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: