Watch & learn as Chef Dawn Parks prepares a quick, easy, & absolutely delicious savory galette with prosciotto, asparagus, & brie!
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
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.
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.
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.
Bake at 375 for about 35-40 minutes or until golden brown. Let it cool down and…
Enjoy with a yummy salad of arugula and Kumquats…or whatever is in season that floats your boat