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”

The shaved asparagus looks beautiful. I will have to try that. Thanks for posting.
Greetings from north of the Arctic Circle.

Julie @ happygoodtime on April 11, 2012 at 10:15 pm said:

Thank you! The shaved asparagus was really fun. It was my first time trying it, and the process was much easier than I anticipated.

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

Julie @ happygoodtime on April 11, 2012 at 10:16 pm said:

Shaving the asparagus made me feel pretty fancy-pants. It was a great change from my usual method. Glad you enjoyed it! This one is a new favorite.

Wonderful!

Julie @ happygoodtime on April 11, 2012 at 10:17 pm said:

Thank you!

That looks totally fantastic – great use of asparagus! That must have a really distinctive taste with the balsamic reduction.

Julie @ happygoodtime on April 11, 2012 at 10:18 pm said:

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.