Our Savory Potato Asparagus Galette is a flavorful vegetarian dish with Gouda, asparagus, onion, and Yukon Gold potatoes as well as a touch of Dijon mustard in a rustic open faced flaky pie crust. This is the perfect quick and easy lunch or dinner meal that can also serve as a side dish.
Our history with this Savory Potato Asparagus Galette
This Savory Potato Asparagus Galette is a recipe that Tanya used to make with our niece, Mishawn, years ago when she was teaching her how to cook. Mishawn is a vegetarian, so they spent time together making vegetarian recipes.
Being a vegetarian around the holidays can be a challenge. Mishawn reports that she usually eats the side dishes when visiting any omnivorous friends or family. When she is at home, this is one of her go to recipes!
Ingredients in this savory Galette
The ingredients are deceptively simple and yet the aroma wafting from the oven will have you drooling, or at least we were. The Gouda and Dijon mustard compliment the asparagus, onions, and potatoes. Holding all these yummy ingredients together is the pie crust!
Safety first!
Safety tip: Always wash your vegetables prior to use.
Check out this wonderful article about washing your produce for more information:
https://www.medicalnewstoday.com/articles/327028
Steps for making the Savory Potato Asparagus Galette
Tip: Since potatoes take forever and a day to cook, make sure to slice them very thin to ensure they get done.
Here is the rundown!
- First, thinly slice the potatoes.
2. Next, chop the asparagus into 1 inch pieces.
3. Then, finely dice the red onion.
4. Grate up about 3/4 to 1 cup of Gouda. The flavor blends well with the asparagus, onions and potatoes.
5. Add above ingredients in a bowl along with the olive oil, salt and pepper to taste, and mix gently.
What is it about pie crust and us?
Now, when it comes to the pie crust, you can make your own. We chose the store bought crust, it is the holiday season! Anything to save some time and make life easier!
At home, Mishawn loves to make the quick and easy vegetarian dishes such as the potato asparagus galette. We are omnivores but we like vegetarian dishes too and can agree that this simple and easy recipe is so very flavorful and savory!
Ok, back at it! Here is the quick and dirty explanation!
Roll out your chosen method of pie crust, spread on the Dijon mustard, then layer on the veggies. Next, fold the edges to make the pretty open face galette look. Then paint the edges of the crust with egg wash and toss them into the oven!
Mixings for the galette 
Prepping the potato asparagus galette 
Savory Potato Asparagus Galette
Ok, maybe not literally but you get the gist.
For our professional directions, see the actual recipe below!
Wrap up and conclusion of our vegetarian galette
Today, we made two small Savory Potato Asparagus Galettes, as that is what Mishawn normally does at home. Yes, she still makes this recipe she learned so many years ago! However, you can make one big one, if you choose, as the baking time will still be the same.
We love making Galettes as they are so appealing to look at! Check out our other recipes Quick Fruit Galette and Blackberry Galette or even our Apple Crostata (hey, it’s pretty close to a Galette!)
The flavor of the vegetables and Gouda mesh well with the hint of Dijon while the pie crust is a great edible plate!
Are you a vegetarian? Let us know what you like to do during the holidays!
As always, we love hearing from you so leave a comment below!
Love
The Morgan Sisters
Savory Potato Asparagus Galette
Course: Lunch, Dinner, SidesCuisine: AmericanDifficulty: Easy6
servings15
minutes45
minutes1
hourSavory Potato Asparagus Galette is a flavorful vegetarian dish made with Gouda, asparagus, onion and Yukon Gold potatoes with Dijon mustard in a rustic open faced flaky pie crust.
Ingredients
5-6 small Yukon Gold potatoes, thinly sliced (if you use the super small ones, use 8 or 9)
10 asparagus stalks, cut into 1 inch pieces
1/2 red onion, diced
3/4 to 1 cup shredded Gouda
1 tbsp dijon mustard
olive oil
Salt and pepper to taste
1 package store bought pie crust, at room temp
1 egg beaten for the egg wash
Directions
- Preheat oven to 400 degrees
- Roll out the pie crust on a sheet of parchment paper until about 11 to 12 inches in diameter. ( if you want to make 2 small galettes instead, simply unroll both crusts)
- Mix the veggies, Gouda, olive oil, and salt and pepper in a bowl, set aside
-
Spread the Dijon mustard onto the crust, leaving a 1 1/2 inch border. - Pour the potato mixture onto the pie crust, and spread evenly across the Dijon mustard. Fold the edges of the pie crust over, pinching the corners as you go.
- Brush the crust with egg wash and place into the oven.
- Bake for about 35 to 45 minutes, or until crust is golden brown on bottom, and potatoes are tender.
- Allow the galette to cool for about 2 minutes before serving. Enjoy!
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Tanya Morgan 
