Whole Wheat Goat Cheese Kumato, shaved Asparagus Galette with Caramelized Vidalia Onions

This was a last minute throw together for weekend guests. An early morning supermarket sweep surprised me with my favorite Vidalia onions. Usually I can’t wait until they are in season. This time they just snuck up on me. I scooped up a package of gorgeous Kumato tomatos, threw a bunch of asparagus into my cart and was on my way to this galette.

I prefer to use whole wheat flour but you can use whatever variety you like.

Once home, I threw the dough together, stuck it in the fridge, then chopped the onions and set them in a pan with butter and olive oil to caramelize. While the dough was chillin’ and the onions were caramelizin’  I threw the rest of the ingredients into a food processor. Once the filling was done, I shaved the asparagus, removed the dough from the fridge and assembled the tart.

I served this together with an arugula salad sporting roasted bitty baby potatoes and rainbow colored both peppers and tomatoes. This was the perfect lunch.

For the whole wheat crust:

Ingredients:

• 2 cups whole wheat flour
• 1/2 teaspoon kosher salt
• 1 T sugar
• 2sticks (1/2 pound) cold butter chopped into pieces.
• 1/4 cup ice water
• 1 egg
• 1 teaspoon water

Directions:

• Whisk together the flour, salt and sugar.
• Add the butter pieces. I used my hands to work everything into a crumb like texture but you can also pulse everything in a food processor.
• Add the water a bit at a time until you get the dough becomes smooth.
• Cover with plastic wrap and chill at least 45 minutes.
• The egg and water ingredients are for the wash that comes later.

For the filling:

Ingredients:

• 3 medium Vidalia onions chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3-4 Kumato tomatoes thinly sliced
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt (I used a homemade mixed herb version)
• 2 cloves garlic finely chopped
• 6 oz goat cheese
• 1/3 cup ricotta cheese
• 1/4 cup parmesan cheese
• 1 egg yolk
• 1 cup shaved asparagus. Reserve tips.

• Preheat oven to 400 degrees F.
• Line a baking sheet with parchment paper.
• Remove dough from fridge and place on a lightly floured surface. Pate or roll out into a round or rectangle shape, whichever you prefer.
• Carefully transfer the crust to the baking sheet.
• Spread the goat/ricotta cheese mixture on the dough taking care to leave at least a 2 inch boarder so the sides can be folded up.
• Spread the caramelized onions on top of the cheese mixture.
• Lay out the tomato slices and sprinkle with the remaining 1/4 cup of shaved asparagus and scatter the asparagus tips on top.
• Fold up the sides of the dough.
• Whisk together the egg and teaspoon of water and brush over the crust.
• Place in oven and bake for 45 minutes or until the crust is golden brown.
• Remove and let cool for 15 minutes before serving.