| Mini Asparagus Breakfast Galettes |
Author: Oven Love
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Ingredients
- 1 batch pie dough (You need enough for a single crust. See this post for my pie crust comparison- http://ovenlove.blogspot.com/2011/05/pie-crust-comparison.html - Note: a store-bought crust may not make as many galettes.)
- 1 cup ricotta cheese
- 4 slices prosciutto (about 1/4 pound)
- 1 cup shredded Fontina cheese
- 1 bunch asparagus, cut off 2-3 inches below the tip (you can use the rest of the spears in another recipe)
- 1 egg, beaten
- sea salt and fresh cracked pepper
- 4 egg yolks
Instructions
- Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
- Separate your pie dough into 4 sections. Roll each section into a small circle, about 1/4 inch thick. Place your dough circles onto the prepared baking sheet.
- Spread each circle with 1/4 cup ricotta cheese, leaving about an inch of dough around the edge. Layer with a slice of prosciutto, 1/4 cup Fontina cheese and a few asparagus tips (I used about 6 for each galette). Fold up the edges of the dough, sealing the dough up around the filling. Brush the dough with the beaten egg and season with salt and pepper.
- Bake the galettes for 25-30 minutes until the crust is golden. Remove them from the oven, gently add one egg yolk to each galette and continue to cook for 3-4 minutes or until the yolk is set. Serve hot.
Recipe by Oven Love at https://www.ovenloveblog.com/mini-asparagus-breakfast-galettes/