Bunches of earthy asparagus stand at attention on market shelves come spring, primed to go tender and sweet without losing their sculptural beauty. While there’s a time and a place for DIY dough, this halfway-homemade galette starts with frozen puff pastry so you can focus on the vegetable-studded filling. At the base is tangy cream cheese, seasoned with Pecorino Romano and garlic, plus a whisked-in egg to help it brown and puff up around the perky spring veg. While you may be tempted to pull it out of the oven when the top starts to brown, taking the pastry past light golden edges ensures a crispy crust that’s properly cooked all the way through. Just before serving, drop a tumbleweed of lemony arugula right on top of the galette; it makes for a laid-back presentation still far more exciting than a side salad. It’s a meal in its own right, but to stretch servings to 6 or 8, pair with roast chicken or grilled sausage.
Test Kitchen Tip: Rolling 2 sheets of pastry together from a 17.3-oz package (we like Pepperidge Farm) gives you an extra-large slab, but a single sheet from a 14-oz. package also works. Either way, the fat can get a smidge warm after rolling the pastry out, which will prevent it from puffing as much as possible when baked. Make sure to chill it while you assemble the filling for the flakiest results.
Recipe information
Total Time
1 hour 30 minutes
Yield
4 servings
Ingredients
1
3
8
2
½
2
1
8
3
2
2
Need to make a substitution?
Preparation
Step 1
Place a rack in middle of oven and preheat to 400°. If using a 17.3-oz. package frozen puff pastry, thawed, place 1 sheet on a piece of parchment paper; brush off excess flour. Lightly brush surface with water. Stack second sheet on top and roll out together into a 16x12" rectangle.
Step 2
If using a 14-oz. package frozen puff pastry, thawed, place sheet on a piece of parchment paper; brush off excess flour. Roll into a ⅛"-thick rectangle, smoothing any creases as needed.
Step 3
Using a paring knife, lightly score dough 1" in from edges to form a border. Prick pastry all over with a fork, staying inside border. Transfer on parchment to a baking sheet; chill.
Step 4
Combine 3 garlic cloves, finely grated, 8 oz. cream cheese, room temperature, 2 oz. Pecorino Romano or Parmesan, finely grated (about 1 cup), and ½ tsp. freshly ground pepper in a small bowl. Using a rubber spatula, smash and stir until smooth. Mix in 1 large egg, beaten to blend. Toss one 12–14-oz. jar oil-marinated quartered artichoke hearts, drained, and 8 oz. asparagus, ends trimmed, halved lengthwise if thick, cut into 2" pieces, in a medium bowl to coat asparagus in marinade.
Step 5
Spread cream cheese mixture over pastry, staying inside border. Arrange artichokes and asparagus over (some filling will be exposed). Brush some of remaining 1 large egg, beaten to blend, over exposed pastry, then fold edges at score marks up and over filling, pressing gently at corners to adhere. Brush exposed pastry with more beaten eggs (you may not use all of it) and bake galette until edges are puffed and deep golden brown, 40–45 minutes. Let cool 10 minutes.
Step 6
Toss 3 oz. baby arugula (about 3 cups), 2 Tbsp. extra-virgin olive oil, 2 Tbsp. red wine vinegar, and a pinch of flaky sea salt in a large bowl to coat; season salad with pepper. Mound salad on top of galette just before serving.