Asparagus, Green Garlic & Potato Galette Recipe | Abel & Cole
Asparagus, Green Garlic & Potato Galette
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Prep: 15 mins
Cook 45 mins
Whip up a crumbly, cheesy homemade pastry to surround tender spuds, sweetly mellow fresh garlic, a zest of lemon and the herby waft of sage. Top it all off with roasted seasonal asparagus and a side of zingy salad.
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985 kcal
(per portion)
Ingredients you'll need
  • 150g plain flour
  • 45g butter
  • 100g cheddar
  • 1 egg
  • 400g potatoes
  • A handful of sage, leaves only
  • 1 bulb of green garlic
  • 1 lemon
  • A bunch of asparagus
  • 1 lettuce
From your kitchen
  • 3-5 tbsp cold water
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp + 1 tsp olive oil
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Fill a large saucepan with water and bring to the boil.

  • 2.

    Tip the flour into a mixing bowl, saving a good pinch for rolling. Finely grate in half of the cheddar. Chop in the cold butter. Use your fingers to rub the ingredients together until they resemble coarse breadcrumbs.

  • 3.

    Crack the egg over a small bowl and carefully separate the yolk from the white. Stir the yolk into the flour mixture with 3-5 tbsp cold water, until you have a soft dough. Wrap in cling film and put in the fridge to rest for 15 mins. Keep the egg white for later.

  • 4.

    Scrub the potatoes and slice them thinly. Trim and finely slice the green garlic bulb. Tip both into the large pan and simmer for 3-4 mins till the potatoes are slightly softened but still holding their shape. Drain well, then rinse with cold water until cool. Shake well to dry, then pop in a large bowl.

  • 5.

    Finely slice the sage and zest the lemon. Grate the remaining cheddar. Add all 3 ingredients to the potatoes and garlic, along with a good pinch of seasoning. Toss to mix everything together.

  • 6.

    Lay the rested pastry on a sheet of greaseproof paper. Roll out into a rough circle a little larger than a dinner plate, using the reserved flour if needed. Slide onto a flat baking tray.

  • 7.

    Layer the potatoes on top of the pastry, making sure to tuck in the other flavourings here and there. Leave a gap of 3cm around the sides. Season with salt and pepper. Fold up the pastry edges to create free standing sides. Brush the pastry with the remaining egg white.

  • 8.

    Slide into the oven and bake for 40 mins. Snap the woody ends off the asparagus and slice the tender spears in half lengthways. Toss with 1 tsp olive oil. Remove the galette from the oven and scatter the asparagus over the top and sides. Return to the oven for 5-6 mins till just tender.

  • 9.

    Squeeze the lemon juice into a small bowl and stir in 1 tbsp olive oil and a pinch of salt and pepper. Roughly tear the lettuce leaves into a bowl and spoon over the dressing. Serve along thick slices of the golden cooked galette.

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