Easy to throw together, this springtime vegetable galette celebrates the best of Tasmanian asparagus season.
Directions
- Preheat an oven to 180 degrees Celsius
- In a small bowl, mix the mascarpone or sour cream, 1 tsp Aleppo pepper, ½ the lemon zest, salt, and some pepper until incorporated.
- Line your baking tin with the puff pastry.
- Trim the woody ends from the asparagus.
- Spread the mascarpone/sour cream mix onto the bottom of the puff pastry.
- Place the asparagus spears on top, alternating their orientation (this ensures even cooking and presentation!).
- Put in the oven to cook for 16-20 minutes.
- Chop the toasted hazelnuts coarsely and finely chop the chives.
- In another small bowl, mix the hazelnuts, chives, the rest of the lemon zest, the pinch of Aleppo pepper, olive oil and a small squeeze of the lemon juice (about a tablespoon worth).
- Remove the galette from the tin and dress with the hazelnut mixture, top with the shaved parmesan. Serve immediately—enjoy!
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If your hazelnuts are raw with the skin on, toast them for 7 minutes in the 180 degrees Celcius oven, place inside a tea-towel and rub vigorously to remove the skins (they’re bitter).