Wondering what savory dish to serve your guests? Delight them with a fresh vegetable pie. Grab this easy asparagus pesto galette recipe and wine pairing! <\/h2>\n\n
Asparagus pesto galette is a vegetable pie built from the season’s fresh flavors, perfect for spring and early summer celebrations. The crispy pie crust hides a creamy pesto filling, brightened with a touch of lemon. The asparagus salad on top brings the season’s green flavors to the dish. <\/p>\n\n
Wolfberger Riesling 2023 white wine pairs beautifully with the pie. It’s a fresh, crisp, and aromatic white wine with citrus, gooseberry, and minerality. Perfect with spring dishes like asparagus. <\/p>\n\n
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Asparagus Pesto Galette<\/h2>\n\n\n\n
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1 ready-made savory pie crust<\/li>\n\n\n<\/ul>\n\n\n\n
Filling<\/p>\n\n\n\n
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200g cr\u00e8me fra\u00eeche<\/li>\n\n\n\n
approx. 150g pesto <\/li>\n\n\n\n
1 lemon, zest grated<\/li>\n\n\n\n
1 egg<\/li>\n\n\n<\/ul>\n\n\n\n
Asparagus salad (for topping):<\/p>\n\n\n\n
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500g asparagus<\/li>\n\n\n\n
200g peas<\/li>\n\n\n\n
1\/2 lemon, zest grated<\/li>\n\n\n\n
Pinch of salt & pepper<\/li>\n\n\n\n
2 tbsp extra virgin olive oil<\/li>\n\n\n\n
Handful of fresh basil, chopped<\/li>\n\n\n<\/ul>\n\n\n\n
For garnish:<\/p>\n\n\n\n
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Handful of feta cheese<\/li>\n\n\n\n
Fresh herbs, such as basil, mint, or arugula <\/li>\n\n\n<\/ul>\n\n\n<\/div>\n\n\n\n
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Instructions:<\/p>\n\n
1. In a bowl, mix the cr\u00e8me fra\u00eeche, pesto, lemon zest, and egg until smooth.<\/h1>\n\n
2. Roll out the pie crust on parchment paper on a baking sheet. Spoon the filling into the center, leaving about 4\u20135 cm edges free. Gently fold the edges over the filling loosely\u2014creating a rustic “galette” shape. <\/h1>\n\n
3. Bake at 175\u00b0C for about 30\u201335 minutes, until the crust is golden brown and the filling has set. Let cool briefly. <\/h1>\n\n
4. Remove the tough base from the asparagus and cut into pieces or lengthwise in half. Blanch the asparagus in boiling salted water for a couple of minutes, until just tender but still crisp. In a bowl, mix the peas, asparagus, olive oil, lemon zest, salt, pepper, and chopped basil. <\/h1>\n\n
5. Spread the asparagus salad over the cooled galette. Garnish with fresh herbs. Serve the galette warm or at room temperature, for example at brunch, as an appetizer, or as a light meal.<\/h1>\n\n
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