Preheat the oven to 400 F/200 C.

In a food processor, add flour and salt and pulse twice to combine. Add butter and pulse until the mixture resembles a coarse meal.

Mix yogurt, water, and lemon juice in a medium mixing bowl, & combine with mixture in the food processor. Wrap in plastic wrap and put in the freezer to chill for 20 mins.

Asparagus Galette with Cherry Tomato and Baked Egg

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Asparagus Galette with Cherry Tomato and Baked Egg

50min · 6 servings Ingredients For the Dough: 1 ¼ cup All-purpose Flour, Chilled ¼ tsp Salt 8 tbsp unsalted butter, cut into small pieces, frozen ¼ cup Greek Yogurt 2 tsp Lemon Juice ¼ cup Ice Water For the Filling: 450g Asparagus ½ cup Feta Cheese, crumbled ½ cup Parmesan Cheese, grated 1 tbsp Olive Oil, plus more for drizzling 1 tsp Black Pepper 1 clove Garlic, minced 8-10 Cherry Tomatoes, halved 3 Egg, for filling 1 Egg, beaten, for egg wash Garnish Parsely, chopped Feta cheese, crumbled Tools Food Processor Medium Mixing Bowl Large Mixing Bowl Spatula Parchment Paper Baking Sheet Brush

Asparagus Galette

Baked Egg

Parchment Paper Baking

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