Hey-o! Its asparagus month people! I’m really excited about May’s seasonal ingredient since I loooooooooooove asparagus! I already have a million ideas. We had great participation in April, but I’m hoping to double it for May, so if you have great asparagus recipes you want to share, LINK UP! Also, be sure to check out my partner in seasonal potluck, Kelley’s, awesome seasonal recipes over at The Culinary Enthusiast.
Today’s recipe I can proudly say is a Betsy original…..with a little inspiration. (Ok, I’m sure lots of people have made this before, but I did not follow a specific recipe). I was reading Cooking Light last month, as per usual, and there was a great article on what to do with a leftover pie crust. I had a pre-made pie crust sitting in my freezer for quite some time, and I was pretty sure I was going to end up throwing it away (I hate wasting food). Cooking Light suggested filling it with sauteed vegetables to make a savory galette. Well, that is just what I did. I truly used the ingredients I had on hand, so you can vary this a million different ways.
1/3 c. onion, chopped
1 T. minced garlic
2 T. olive oil
1/2 bunch asparagus, chopped
1 head of broccoli, chopped
1/2 yellow summer squash, chopped
2 medium tomatoes, chopped
1 c. spinach, rinsed
1 t. crushed red pepper
1 pre made pie crust
Heat oven to 450 degrees (or whatever the pie crust box says). Saute onion and garlic in olive oil over medium high heat for 2 minutes. Add broccoli and asparagus. Cook 2 more minutes stirring occasionally. Add squash and tomatoes. Cook 2 more minutes. Add spinach. Continue cooking until vegetables are soft and spinach wilts. Sprinkle with crushed red pepper and stir.
Roll out pie crust on a baking sheet covered in parchment paper. Pile vegetable mixture into the center of the crust. Curl up the edges of the crust and crimp to prevent spilling. Bake for 10 minutes or until crust is golden brown.
This makes a great brunch item. or a side dish for a potluck! Galettes are so great because they are really simple and can be filled with pretty much anything. I’ve made a blueberry one before, but this veggie one gets my mind whirling with other combinations. I’d love to hear what others have used in galettes!