Recipe - Asparagus Prosciutto And Goat Cheese Galettes

2 md Onions; chopped
1 tablespoon Olive oil
1 tablespoon Unsalted butter
One half pound Thin asparagus; (about 15
spears, One fourth to 1/2inch
thick), trimmed
2 Galette rounds; (recipe
follows), baked
One fourth pound Thinly cut or sliced up prosciutto;
cut crosswise into thin
slices
1/3 cup Soft mild goat cheese;
(about 4 ounces) room
temperature

GALETTE ROUNDS
One fourth cup Milk
Three fourths Stick; (6 tablespoons)
unsalted butter, melted and
cooled
3 lg Egg yolks
1 lg Whole egg
2 cup Allpurpose flour
1 Three fourths teaspoon Salt
3 tablespoon Chopped fresh chives

In a skillet cook onions in oil and butter with salt and pepper to taste

over moderately low heat 15 minutes, or until golden. Transfer onions to a
bowl to cool.

Have ready a large bowl of ice and cold water. Cut asparagus crosswise into
1/2inch pieces and cook in a large saucepan of boiling salted water 3 to 5
minutes, or until just tender. Drain asparagus in a colander and transfer
to bowl of ice and cold water to stop cooking. Lift asparagus out of water
and pat dry.

Preheat oven to 400°F.

Spread onions evenly onto galette rounds and top with prosciutto,
asparagus, and goat cheese. Bake galettes on a baking sheet in middle of
oven about 15 minutes, or until tops are lightly browned. Transfer galettes
to a rack and cool.

Serve galettes, cut into wedges, at room temperature.

GALETTE ROUNDS: In a bowl whisk together milk, butter, yolks, and whole
egg. In another bowl whisk together flour, salt, and chives and stir into
milk mixture until just combined.

On a lightly floured surface with floured hands knead dough about 8 times,
or until just smooth. Wrap dough in plastic wrap and chill hour.

Preheat oven to 450°F.

Divide dough into 4 pieces. On a lightly floured surface with a floured
rolling pin roll out each piece into an 8inch round. Transfer rounds to

2 baking sheets and crimp edges decoratively. Chill dough 10 minutes and
bake in middle and lower thirds of oven about 5 minutes, or until golden
brown. Transfer galettes to racks and cool completely. Galettes may be made
1 day ahead and kept in a sealable plastic bag at room temperature. Makes 4
galettes rounds.

Makes 2 galettes, serving 2.

Gourmet April 1996

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 24, 1998