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Associate.com - Share Your Recipe!

Recipe Name: Asparagus, Prosciutto, And Goat Cheese Galettes Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Onions, chopped
1 Tablespoon(s) Olive oil
1 Tablespoon(s) Unsalted butter
1/2 Pound(s) Thin asparagus, about 15
spears 1/4- to 1/2-inch
thick trimmed
2 Galette rounds, recipe
follows baked
1/4 Pound(s) Thinly sliced prosciutto
cut crosswise into thin
slices
1/3 Cup(s) Soft mild goat cheese
about 4 ounces room
temperature
1/4 Cup(s) Milk
3/4 Stick, 6 tablespoons
unsalted butter melted
and
cooled
3 Egg yolks
1 Whole egg
2 Cup(s) All-Purpose Flour
1 3/4 Teaspoon(s) Salt
3 Tablespoon(s) Chopped fresh chives
Directions:
1998

In a skillet cook onions in oil and butter with salt and pepper to
taste over moderately low heat 15 minutes, or until golden. Transfer
onions to a bowl to cool. Have ready a large bowl of ice and cold
water. Cut asparagus crosswise into 1/2-inch pieces and cook in a
large saucepan of boiling salted water 3 to 5 minutes, or until just
tender. Drain asparagus in a colander and transfer to bowl of ice and
cold water to stop cooking. Lift asparagus out of water and pat dry.
Preheat oven to 400°F. Spread onions evenly onto galette rounds and
top with prosciutto, asparagus, and goat cheese. Bake galettes on a
baking sheet in middle of oven about 15 minutes, or until tops are
lightly browned. Transfer galettes to a rack and cool. Serve
galettes, cut into wedges, at room temperature. GALETTE ROUNDS: In a
bowl whisk together milk, butter, yolks, and whole egg. In another
bowl whisk together flour, salt, and chives and stir into milk mixture
until just combined. On a lightly floured surface with floured hands
knead dough about 8 times, or until just smooth. Wrap dough in plastic
wrap and chill hour. Preheat oven to 450°F. Divide dough into 4
pieces. On a lightly floured surface with a floured rolling pin roll
out each piece into an 8-inch round. Transfer rounds to 2 baking
sheets and crimp edges decoratively. Chill dough 10 minutes and bake
in middle and lower thirds of oven about 5 minutes, or until golden
brown. Transfer galettes to racks and cool completely. Galettes may be
made 1 day ahead and kept in a sealable plastic bag at room
temperature. Makes 4 galettes rounds. Makes 2 galettes, serving 2.
Gourmet April 1996 Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Feb 24,

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2567
Calories From Fat: 1321
Total Fat: 149.2g
Cholesterol: 1098.2mg
Sodium: 7928mg
Potassium: 1911.8mg
Carbohydrates: 225.1g
Fiber: 13.8g
Sugar: 14.5g
Protein: 82.2g


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