Name: Asparagus, Potato, and Spinach Galette
Prep time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 2 small Yukon gold potatoes; 1/2 medium red onion; 8 oz. asparagus; 1 tbsp. olive oil; kosher salt; Pepper; 4 oz. Gruyère cheese; 1 refrigerated rolled pie crust; 1 tbsp. Dijon mustard; 1 large egg; Mixed green salad

Step 1Heat oven to 425 degrees F. In a large bowl, toss together the potatoes, onion, asparagus, olive oil, and 1/4 teaspoon each salt and pepper. Add the Gruyère and toss to combine.

Step 2Working on a piece of parchment paper, roll the pie crust into a 12-inch circle. Slide the paper (and crust) onto a baking sheet. Spread the mustard on the pie crust, leaving a 3-inch border around the edge.

Step 3Spoon the potato-asparagus mixture onto the pie crust, leaving a 2 1/2-inch border around the edge. Fold the border over the mixture.

Step 4In a small bowl, whisk together the egg and 1 tablespoon water. Brush the crust with the egg mixture and bake until the crust is golden brown and the vegetables are tender, 30 to 35 minutes (cover with foil if the crust is browning too quickly). Transfer to a cutting board and cut into pieces. Serve with a salad, if desired.

Asparagus, Potato, and Spinach Galette

Ingredients

Directions

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