Asparagus and Goat Cheese Mousse Mini-Galettes
Servings: 12 | Time: 1 hour 30 minutes includes chilling
You are probably familiar with the fruit-filled free-form tart called a galette. This savory miniature gives the classic a modern perspective.
- Preheat oven to 350°F. Line baking sheet with parchment paper. In 10-inch skillet heat olive oil and 1 tablespoon butter over medium-high heat. Add onion and shallots. Cook, stirring, 4 to 5 minutes or until tender. Stir in lemon zest, thyme, 1/2 teaspoon salt, and pepper. Transfer onion mixture to small bowl.
- For crust, in medium bowl combine flour and 1 1/2 teaspoons salt. Use pastry blender to cut 1/4 cup butter into flour mixture until pea-size pieces form. In small bowl whisk together milk and 1 egg. Add to flour mixture; stir with fork until moistened. Gather into ball, kneading gently. On lightly floured surface roll dough to 1/8-inch thickness. Cut twelve 3-inch circles. Do not reroll scraps.
- In small bowl whisk together remaining egg and 1 tablespoon water. Brush dough circles with egg mixture. Place spoonful of onion mixture in center of each dough circle. Pinch edges of pastry to crimp, forming galette shells. Place on prepared baking sheet. Chill 30 to 40 minutes. Bake 30 to 35 minutes or until golden.
- For mousse, in small bowl beat heavy cream with mixer or whisk until soft peaks form. Fold in goat cheese. Top each tart with mousse and asparagus, sprinkle with flaky sea salt.
- Tip: *
To blanch asparagus tips, bring a small saucepan filled with about 1/2-inch lightly salted water to boil. Add asparagus tips; cover; cook until asparagus turns bright green and crisp-tender. Drain; run under cold water to cool. Transfer to food-safe plastic bag; refrigerate until needed.
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 cups chopped onion
2 shallots, finely chopped (1/2 cup)
1 lemon, zested
1/2 teaspoon fresh thyme leaves
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 3/4 cups all-purpose flour
1 1/2 teaspoons kosher salt
1/4 cup unsalted butter
1/3 cup milk
1/4 cup heavy cream
1/4 cup crumbled goat cheese (chevre)
1/2 cup fresh asparagus tips, blanched (about 24 tips) *
Flaky sea salt, for garnish