Asparagus Shiitake Mushroom Galette with Chèvre



A luscious and easy to prepare spring meal, especially when asparagus is in season. This savory galette with creamy goat cheese is covered with a buttery rosemary gluten free crust.

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Instructions for Filling

1. Heat 1 tablespoon of olive oil in a large cast iron or stainless-steel skillet. Add and sauté onions for 3 minutes with salt and pepper until the onions soften. Add mushrooms and continue to sauté for 2-3 minutes. Stir in asparagus and garlic and continue to stir for 2-3 minutes till bright green or purple depending on the color of the asparagus.

2. Turn off the heat. Cover and set aside while you make the galette dough.

Instructions for Galette Dough

1. Preheat oven to 350 degrees.
2. In a food processor, add flours, salt, & baking powder. Pulse one or two times to combine ingredients.
3. Slice the cold butter into 1 tablespoon pieces and add to the work bowl of the food processor with the rosemary.
4. Process pulsing a couple of times until the mixture resembles coarse cornmeal.
5. Add the water to the flour and butter mixture and pulse a few times for about a second each until the dough starts to hold together.
6. Using your hands, take out a little of the dough, and make a ball to make sure it holds together. (You may need to add 1 more tablespoon cold water for the dough to hold together).
7. Put a piece of parchment paper on a large baking sheet. Roll the dough out on parchment paper to about 12 inches diameter.
8. Crumble or spread a little chèvre on the dough leaving a 2-inch border.
9. Add the sautéed vegetables on top of the chèvre.
10. Crumble the rest of the chèvre on top of the veggies.
11. Gently fold and pleat the edges of dough to hold in the filling.
12. Brush crust with 1 tablespoon of olive oil before baking.
13. Bake for 30-35 minutes until the chèvre & dough is lightly golden brown.
14. Cool for about 15-20 minutes before serving.



2 tablespoons organic virgin olive oil
1/2-3/4 cups coarsely chopped organic onions
1/4-1/2 teaspoon sea salt, to taste
Fresh ground black pepper, to taste
1 cup sliced shiitake mushrooms, stems removed if woody
2 cups green and/or purple organic asparagus, sliced
2 cloves garlic chopped
4 ounces chèvre

Gallette Dough

1/2 cup ivory teff flour
3/4 cups white rice flour
1/2 teaspoon sea salt
1/4 teaspoon baking powder
4 ounces or 1 stick grass raised organic butter
1 teaspoon chopped fresh rosemary
5 tablespoons cold water

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