As winter snows melt and the ground thaws, we will be rewarded with spring treasures here in the Pacific Northwest...fresh wild morel mushrooms, spring onions and tender WA asparagus spears. Enjoy this rustic galette with a fresh baby spinach salad with toasted hazelnuts, blueberries and chèvre and your favorite wine, perhaps an OR pinot noir, by the fireside. Perfect for the blustery nights in early spring.
Spring Onion, Asparagus and Morel Galette, Serves 6
1 - 8oz pkg frozen puff pastry, thawed per package instructions
3/4 lb spring onions
2 c fresh morel mushrooms, halved lengthwise (about 4 oz)
1/2 lb fresh tender asparagus spears, cut in approx 2" pieces
3 TBSP, divided, unsalted butter
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 - 3/4 c grated Gruyere cheese (about 2-3 oz)
1. Keep thawed pastry chilled until ready to use. Preheat oven to 400.
2. Thinly slice white parts of spring onions, reserving green tops. Melt 2 TBSP of the butter in large skillet over medium high heat. Saute sliced onions about 15 minutes, or until golden brown.
3. Add remaining 1 TBSP butter and stir in mushrooms and asparagus pieces to pan. Cook for 5 minutes. Remove from heat.
4. Slice green tops of onions. Stir into the onion - mushroom - asparagus skillet and season with the salt and pepper, combining well. Set aside.
5. Lightly flour board or use a no stick roll mat and roll thawed pastry into a 12" circle shape, trimming excess if any. Transfer to parchment lined baking sheet.
6. Spread onion et all mixture evenly onto the pastry, leaving a 2" border. Sprinkle cheese evenly over the mixture.
7. Fold edges of dough toward center, pressing gently to seal to make a rim on galette.
8. Place pan on bottom rack of oven and bake for 25 minutes, or until browned.