Asparagus Galette with Mascarpone

Name: Asparagus Galette with Mascarpone
Yield: Serves 4
Ingredients: 300 g asparagus spears, trimmed (cut in half lengthways if very thick); salt and black pepper to season; a pinch of salt; 225 g plain flour, plus extra for dusting; 140 g cold unsalted butter, cut into cubes; 2 tbsp olive oil; beaten egg or milk for glazing; 250 g mascarpone cheese; 40 g vegetarian Parmesan-style cheese, grated, plus 20 g shaved for the topping; 90–100 ml iced water

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

This is one of my favourite ways to use asparagus in its all-too-short season. It’s so simple, yet absolutely delicious, and it looks beautiful, which makes it perfect for entertaining. If you are short on time you could use shop-bought, all-butter puff pastry to very good effect.

Ingredients

For the Pastry

140 g cold unsalted butter, cut into cubes
225 g plain flour, plus extra for dusting

Main course
Vegetarian

Method

Heat the oven to 210°C/fan 190°C/gas mark 6–7. Line a baking tray with baking parchment.
To make the pastry, put the butter, flour and salt in a large mixing bowl and rub the butter into the flour lightly using your fingertips. Stop when there are still pea-sized pieces of butter visible. Add the water and use a butter knife to mix it to form a very shaggy doug