I returned from a weekend in DC to a large bunch of asparagus waiting in the fridge. Eeva had made us a lovely rhubarb galette and that inspired me to create a savory galette to use up most of the asparagus. Yes her galette was sweet, but the lovely crust left me wanting to see if I could improve on the galettes I have been making. I have been using Alice Water's galette pastry recipe from her "Chez Panisse Vegetables" cookbook. This time I used the recipe Eeva used, Alice Water's galette pastry from "Chez Panisse Fruit". The ingredients are identical, but the technique is different and the result is much better. I also made fresh ricotta for the first time. It tasted very fresh, but there is definitely room for improvement. I used a recipe I found at www.epicurious.com. I'm going to research technique before I try it again.
Asparagus Galette
10 oz galette pastry (1/2 recipe from Alice Water's "Chez Panisse Fruit")
fresh ricotta--enough to cover pastry, leaving a 2" border
1/4 lb pancetta chopped and lightly browned
cleaned and trimed asparagus--enough to mostly cover pastry
olive oil
grated parmesan cheese
Roll out pastry and refrigerate for an hour. Spread ricotta over pastry, distibute pancetta over it. Toss asparagus in olive oil and arrange like the spokes of a wheel. Break to create pieces short enough to fit and fill gaps with the trimmed ends. Sprinkle parmesan over the asparagus. Fold over edges. Bake at 350 for about 40 minutes and then increase temperature to 425 and bake until edges are browned, 5-10 minutes longer.
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