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+ servings

Creamy Truffle Asparagus and Mushroom Galette

Gorgeous crusted puff-pastry filled with truffle cream asparagus and mushroom
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Appetizer, Brunch, Main Course
Cuisine French
Servings 4 slices

Equipment

  • Frying pan
  • Chopping Board
  • Baking tray
  • Parchment Paper
  • Rolling Pin

Ingredients
  

Creamy Truffle Asparagus and Mushroom Filling

  • 1 tbsp butter unsalted
  • 10 baby asparagus stems cut in half
  • 4 button mushrooms sliced
  • 1/3 white onion diced
  • 3 cloves garlic minced
  • 4 tbsp truffle sauce
  • 1/2 cup cooking cream
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • 1/4 tsp chilli powder

Puff Pastry

  • 1 block store-bought puff pastry

Extra Toppings

  • 1/2 cup crushed pine nuts toasted

Instructions
 

Creamy Truffle Asparagus and Mushroom Filling

  • In a frying pan, add 1 tbsp of butter and let it melt over medium heat
  • Add the onions and stir until it turns translucent
  • Add the garlic to this mixture and stir until this turns fragrant
  • Add the asparagus and mushrooms, and stir it in with the onions and garlic
  • Pour the truffle sauce, cream, spices, salt and pepper. Mix it altogether for about 5 minutes.
  • Turn the gas off and set this filling aside.

Puff Pastry

  • Defrost the puff pastry until it is soft.
  • Roll the dough out into a roughly 30cm x 30cm square, that is 3mm thick
  • You can straighten the edges or create a decorative edge by using a fancy pizza cutter

Assembling The Galette

  • In the centre of the puff pastry square, pour the entire creamy truffle mixture. Spread it across the middle of the pastry, leaving about a 10cm wide gap on the top, bottom and sides. This 'empty frame' will help you fold the galette into a perfect square.
  • Once you have finished spreading the mixture in the middle of the pastry, fold the 10cm wide gap along the edges of the square mixture, wrapping the sides over the filling. Secure the corners by gently pressing it down with your bare fingers.
  • Using a brush and a bowl of 1 whisked egg, gently brush the edges of the pastry with the egg wash for a shiny glaze.
  • You can dust the toasted pine nuts around the edges of the pastry before and after baking for that extra crumble.
  • Bake the galette on 175 degrees Celsius for 30 minutes. Serve hot
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