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Рецепт Asparagus, Prosciutto, And Goat Cheese Galettes
by Global Cookbook

Asparagus, Prosciutto, And Goat Cheese Galettes
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Ингредиенты

  • 2 med Onions, minced
  • 1 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Unsalted butter
  • 1/2 lb Thin asparagus, (about 15 spears, 1/4- to 1/2-inch thick), trimmed
  • 2 x Galette rounds, (recipe follows), baked
  • 1/4 lb Thinly sliced prosciutto, cut crosswise into thin slices
  • 1/3 c. Soft mild goat cheese, (about 4 ounces) room temperature
  • 1/4 c. Lowfat milk
  • 3/4 stk , (6 Tbsp.) unsalted butter, melted and cooled
  • 3 lrg Egg yolks
  • 1 lrg Whole egg
  • 2 c. All-purpose flour
  • 1 3/4 tsp Salt
  • 3 Tbsp. Minced fresh chives

Инструкции

  1. In a skillet cook onions in oil and butter with salt and pepper to taste
  2. over moderately low heat 15 min, or possibly till golden brown. Transfer onions to a bowl to cold.
  3. Have ready a large bowl of ice and cool water. Cut asparagus crosswise into 1/2-inch pcs and cook in a large saucepan of boiling salted water 3 to 5 min, or possibly till just tender. Drain asparagus in a colander and transfer to bowl of ice and cool water to stop cooking. Lift asparagus out of water and pat dry.
  4. Preheat oven to 400 F.
  5. Spread onions proportionately onto galette rounds and top with prosciutto, asparagus, and goat cheese. Bake galettes on a baking sheet in middle of oven about 15 min, or possibly till tops are lightly browned. Transfer galettes to a rack and cold.
  6. Serve galettes, cut into wedges, at room temperature.
  7. GALETTE ROUNDS: In a bowl whisk together lowfat milk, butter, yolks, and whole egg. In another bowl whisk together flour, salt, and chives and stir into lowfat milk mix till just combined.
  8. On a lightly floured surface with floured hands knead dough about 8 times, or possibly till just smooth. Wrap dough in plastic wrap and refrigeratehour.
  9. Preheat oven to 450 F.
  10. Divide dough into 4 pcs. On a lightly floured surface with a floured rolling pin roll out each piece into an 8-inch round. Transfer rounds to
  11. 2 baking sheets and crimp edges decoratively. Refrigeratedough 10 min and bake in middle and lower thirds of oven about 5 min, or possibly till golden. Transfer galettes to racks and cold completely. Galettes may be made 1 day ahead and kept in a sealable plastic bag at room temperature.
  12. Makes 4galettes rounds.
  13. Makes 2 galettes, serving 2.