Asiago Cheese and Herb Galette
A savory galette made with slightly expired Asiago cheese and fresh herbs.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water
- 1 cup shredded Asiago cheese
- 2 tablespoons chopped fresh herbs (such as thyme, rosemary, and parsley)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 egg, beaten
Instructions
In a large bowl, whisk together the flour and salt.
Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, mixing until the dough comes together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
Transfer the dough to a parchment-lined baking sheet.
In a small bowl, combine the shredded Asiago cheese, chopped fresh herbs, black pepper, and garlic powder.
Spread the cheese mixture evenly over the center of the dough, leaving a 2-inch border.
Fold the edges of the dough over the filling, pleating as necessary.
Brush the edges of the dough with the beaten egg.
Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving.