Shaved Asparagus, Fig and Goat Cheese Galette with Balsamic Reduction

Do you need a super easy recipe that will make you look like a pro in the kitchen? Good news. You’re 1 pre-made pie crust away from greatness. The flavors in this simple little free form tart are bold and fresh, perfect for welcoming in springtime.

Figs and goat cheese are a classic combination, but add in the freshness of nutty roasted asparagus and flaky pie crust and you have a party. A can’t-eat-just-one-slice, rich but refreshing, sweet and savory soiree.

Ingredients:

  • 1 pre-made refrigerated pie crust
  • 6 oz soft goat cheese
  • 1 egg yolk
  • 1 teaspoon fresh chopped thyme
  • 1 teaspoon white sugar or honey
  • 4 dried figs, sliced thin
  • A few paper thin slices of red onion
  • 2 cups shaved asparagus (about 6 stalks)
  • 1/2 cup good quality balsamic vinegar
  • Salt and Pepper to taste
Special Equipment:
  • Parchment paper
  • Vegetable peeler
  • Baking sheet

Directions:
  • Allow pie crust and goat cheese to come to room temperature, about 20 minutes
  • Preheat oven to 375° F
  • Using your veggie peeler, shave asparagus into thin strips
    • I usually always recommend the thinnest asparagus you can find, but in this case it’s much easier to shave the thicker stalks.
  • Cream together goat cheese, sugar and egg yolk until thoroughly combined. Stir in chopped thyme and season with salt and pepper.
  • Prepare baking sheet by lining with parchment paper
  • Gently unroll pie crust on to parchment
    • Pre-made pie crusts are easiest to work with at room temperature. It helps avoid cracking
  • Spread goat cheese mixture on to pie crust, leaving an inch or so around the edge
  • Top with figs, onion and asparagus and fold over edges
  • Bake for 25 minutes in preheated oven or  until crust is lightly browned
  • While galette is cooking add vinegar to a small saucepan, and bring to a low simmer. Allow to reduce by half stirring occasionally.
  • Serve galette with a spoonful of balsamic reduction drizzled on top

Shaved asparagus. A little tedious, but pretty quick to accomplish. All you need is a little patience and a vegetable peeler. Delicious!

I’m normally against pre-made pie crusts, but sometimes a girl just needs a break. Am I right? It was organic….not sure if that makes it better. I’ll just pretend. If you’re feeling ambitious, make a fresh one!  Or don’t. Delicious either way. Cheater pants or no cheater pants.

Crispy crust, and balsamic drizzle. Need I say more? Balsamic vinegar turns into a beautiful, thick, and sweet syrup when it’s reduces slowly. It reminds me of tart berries and molasses. I could eat it on ice cream. Actually…I just may. I have leftovers!

I may have overdone it with the pictures. I got excited. Just a little excited.

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16 thoughts on “Shaved Asparagus, Fig and Goat Cheese Galette with Balsamic Reduction

  1. I love what you did with the asparagus. I never thought to shave it before.. and that is exactly what I’m going to do when I cook with it again :). I love this meal

    • Thanks so much! The balsamic reduction is definitely distinctive. I really loved how it played with the nutty roasted asparagus and rich cheese. It brightened everything right up.

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