Watch & learn as Chef Dawn Parks prepares a quick, easy, & absolutely delicious savory galette with prosciotto, asparagus, & brie! 

Video courtesy of Wild Thyme preferred partner, Specialty Produce. You can read the full article here!

Prosciutto and Brie Cheese Galette

One Disc Pate Brisee (recipe below)
1 ounce thinly sliced prosciutto
3-4 ounces of Brie cheese, sliced
8 asparagus spears, blanched
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme, choppeds
Your favorite sea salt

Pate Brisee: (The Crust)

2 ½ cups all purpose flour
1 cup (2 sticks or 8 ounces) unsalted butter, cold and cut into cubes
1 teaspoon kosher or sea salt
1 teaspoon sugar
6-8 tablespoons ice water

Method:

One
Combine flour, salt and sugar in a good processor and pulse to mix. Add butter and pulse about 10 times until mixture resembles coarse meal.

Add the ice water 1 tablespoon at a time until mixture just starts to come together. If you pinch some of the dough together, and it holds…it is ready! If not, add a little more water and pulse one or two more times.

Two
Remove the dough from the food processor and place on a clean floured surface. Gently shape the dough into two equal discs kneading gently as needed. Do not over knead this dough. Wrap each disk in plastic and refrigerate for at least an hour.

Three: Making the Galette
Take one of the discs of Pate Brisee out of the refrigerator and let it rest on the counter for 5-10 minutes. On a floured surface, roll out the dough to 1/8 inch thick in a round shape.

Place sliced brie around the center of the dough leaving 2-3 inches of dough on the edges. Layer the prosciutto on top of the brie and then arrange the asparagus spears on top of the prosciutto.

Four
Fold the edges of the crust over the ingredients, leaving the middle visible, but covering some of them. Mix EVOO and fresh thyme together and brush over the crust and sprinkle with your favorite sea salt.

Five
Bake at 375 for about 35-40 minutes or until golden brown. Let it cool down and…

Six
Enjoy with a yummy salad of arugula and Kumquats…or whatever is in season that floats your boat

Salad Ingredients:

• Baby Spinach
• Bleu Cheese
• Fresh Sliced Strawberries
• Candied Walnuts (see recipe below, also available to buy at some gourmet stores)
• Strawberry Balsamic dressing (see recipe below)
• Salt and Pepper to taste

Candied Walnuts:

• 1 cup brown sugar
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon balsamic vinegar
• ¼ cup water (add only as needed)
• 1 pound raw walnut halves

Place brown sugar, rosemary, balsamic vinegar and water in mixing bowl and stir to dissolve the sugar. Add walnuts and coat with sugar mixture. Place on a nonstick cooking sheet; use a silpat(French silicone cooking sheet) if you have one. The sugar mixture is very sticky and hard to clean.

Bake for approximately 10 minutes or until the nuts seem golden brown. They will seem sticky when they come out of the oven but will harden as they cool. Nuts can be stored in an airtight container for up to two weeks.

Strawberry Balsamic Vinaigrette:

• 5 fresh strawberries stem removed
• 1 shallot, rough chopped
• 1 tablespoon kosher salt
• 1 teaspoon fresh ground black pepper
• ½ cup honey
• 1 cup balsamic vinegar
• 2 cups Canola Oil mixed with ½ cup extra virgin olive oil
• Water 

Place strawberries, shallot, salt, pepper, honey and balsamic vinegar in a blender. Blend together then add Canola/olive oil blend slowly as the blender is going. If the mixture seems like it is getting to thick and emulsified, add water while blending until you attain a dressing like thickness.

Taste for seasoning and adjust with salt and pepper if needed. Mix all ingredients in a large salad bowl and serve immediately.