Overall, I followed the recipe very closely and had good success with it. This meal wasn’t my first experience with galettes (also, here), so that helped. I love that the dough is partially made in the food processor and the 20 minutes the dough needed in the freezer was perfect for getting together the rest of the ingredients – trimming the asparagus, shredding the cheese, setting up the parchment on the baking sheet.
I found this recipe really straight forward and easy to follow. I just made a few minor adjustments: Even though I rolled the dough out into the 12” circle the recipe called for, when it came time to add the asparagus it seemed like I had way too much. I was able to place about half a pound of the vegetable across the dough (leaving the 2 inch border) before it was full. Unable to tell whether I should place an additional layer of the asparagus on the galette, even after looking at the recipe, I didn’t add any more. And I didn’t bother to cut the crust into a perfect circle; I like my galettes rustic. I also opted to skip the egg wash and just brushed the folded over crust with olive oil.
Nevertheless, the asparagus galette was awesome. As hoped, the crust was flaky, the asparagus soft and the cheese melty. We got four servings out of the recipe, which made for excellent lunch leftovers. I will definitely be adding this galette to my recurring recipe collection.