Courtesy Aran Goyoaga, writer, photographer and food stylist, Seattle
This savory galette epitomizes the food of Aran Goyoaga, a Seattle-based writer, photographer and food stylist. Born in Spain’s Basque Country, Goyoaga has an award-winning blog, Cannelle et Vanille, a cookbook, Small Plates and Sweet Treats (Little, Brown and Company, 2012), and a must-follow Instagram account (@cannellevanille). Each illustrate a world where everything is in season and tables are gorgeously spread. Don’t avoid asparagus because of its perceived trickiness to pair with wine—oven-roasting asparagus brings out its natural sweetness, rendering it more wine-friendly.
- 2 tablespoons olive oil
- 1 leek (white and pale green part only), thinly sliced
- ½ red onion, thinly sliced
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 large egg
- 3 tablespoons heavy cream
- ½ cup finely grated Idiazabal cheese (or substitute Manchego, Pecorino Sardo or Pecorino Toscano), divided
- Savory pie dough (single crust, recipe below)
- 6 ounces asparagus, woody bases trimmed, sliced thinly lengthwise
- 1 egg white
Preheat oven to 425˚F. Heat olive oil in sauté pan over medium heat. Add leeks, onion, garlic and large pinch of salt and pepper. Cook until soft and a little caramelized, about 8 minutes. Transfer to bowl, and let cool 5 minutes. In another bowl, whisk together whole egg, cream and ¼ cup cheese, then mix into leek mixture.
Roll dough into large disk, about 13-inch diameter. Place on parchment-lined sheet pan. Spread leek mixture atop dough, leaving 2-inch border. Top with asparagus and salt and pepper lightly. Fold edges of pastry over filling, pleating as you go. Pinch together any cracks. Lightly whisk egg white, and brush pastry with it. Sprinkle top of filling and dough with remaining cheese. Bake 45 minutes, or until golden brown. Serves 2–4.
- ½ cup superfine brown rice flour
- ⅓ cup quinoa flour
- ⅓ cup almond flour
- 2 tablespoons potato starch
- 2 tablespoons tapioca starch
- ½ teaspoon salt
- 1 stick cold, unsalted butter, cut into ½-inch pieces
- 3 tablespoons ice water
Goyoaga’s tender galette dough is a keeper whether you avoid gluten or not. You can add gluten easily by using 1¼ cups all-purpose flour in place of the flours listed above.
Add dry ingredients into bowl of food processor. Pulse briefly to combine. Add cold butter. Pulse until butter is reduced to pea-size pieces. Add ice water. Pulse just until dough comes together (it should hold together when pressed between fingers). Add additional water, if needed. Roll dough into ball. Encase in plastic wrap, and press down to form disk. Refrigerate 30 minutes.
Pinot Blanc is classic with an onion and leek tart. This bottle has smoky, nutty notes that are echoed in the cheese, and its lemony acidity and subtle oak act like Hollandaise sauce on asparagus.
Saké can be a smart option for foods that are vexing pairing partners. Junmai Daiginjo is a labor-intensive style that’s delicate, complex and fragrant. Gekkeikan’s Horin boasts floral and melon aromas with a creamy palate that brings together the tart’s elements.