Asparagus and Gruyere Galette with Smoked Sea Salt

Ingredients:

Thaw your pie crust per the manufacturer’s instructions.
Preheat the oven to 400F.
Sprinkle a light layer of flour onto a piece of parchment paper.
Place the crust on top of the parchment paper and roll it out with a rolling pin into a rough circle shape, approximately 12″ in diameter.
Grate frozen 2 oz. (or ⅓ of a round of Banner Butter) of Smoked Sea Salt Butter directly onto the pastry.

Cut off 2 1 oz portions to use later in the recipe.
Place shredded gruyere cheese into the middle of the crust, leaving about 3″ of crust on all sides.
Trim the asparagus by breaking at the base where the stalk bends.
Place asparagus over the butter and cheese mixture.
- Note: Depending on the size of your asparagus, you may need to cut it into smaller pieces.
Going around the outside of the crust, cut 1 inch slits approx. every 2 inches.
- Remember a Galette is a “rough” pastry. You don’t have to be precise.

Taking one section of the cut crust at a time, fold it over the filling, working in one direction
Continue folding in the same direction until all flaps are connected and covering the outside of the filling.

Drizzle the exposed filling with olive oil
Transfer the parchment paper and galette to a baking sheet
Bake at 400 F for 25 minutes
In a small saucepan, on medium-low heat melt the remaining 2 oz. of butter that was cut into 2 pieces in the previous step.
After 25 minutes remove the galette from the oven and brush the melted butter over the folded edges of the crust.
Any excess melted butter can be poured over the filling.
Place back in the oven at 400 F for an additional 5 minutes.
Pull it out and allow to cool for 5 minutes
Cut into wedges and serve.

If using pancetta, pan roast at medium-low heat until cooked halfway.

- Cool and over the asparagus before folding the edges of the crust.
- Follow the remaining steps.