Champagne at the Table: Asparagus, Leek & Idiazabal Galette
Welcome to Champagne at the Table, where we bring you monthly seasonal fair to pair with your fatcork bubbles. Whether you're sipping alongside a spicy curry or snacking on some coveted caviar, there's always a place for Champagne at the Table.
Piollot Père et Fils Colas Robin
Have you tried our only 100% pinot blanc cuvée? Straw-like in the glass, with copper tones, these pretty bubbles boast a fizzy effervescence. Dip your nose into the glass for aromas of peach, sunbaked citrus, and a delightful mossy musk. On the palate, expect tart citrus and white peach fruit upfront, rounded out by notes of marzipan, orange rind, and crusty baguette. Wet stone mineral notes balance out the opulent, full body. The complexity in the finish is clean, dry and somehow toasty.
Asparagus, Leek, and Idiazabal Galette
Springtime is here in Seattle. The tulips and daffodils are rising, and the cherry blossoms are falling. The sun is kissing our skin, thawing our bones from winter’s chill. And, in our kitchen we are making galette!
There’s something to be said about the galette—A once-royal pastry that has evolved over time to be ambidextrous enough for both sweet and savory palates. The buttery springform crust somewhat shares familiarity with other, much more difficult, baking projects. But, as pastries do, this one has a way of enticing us with a myriad of fillings.
Aran Goyoaga, of Cannelle et Vanille, has just the recipe for our early vernal gatherings. Born in the Basque region of Spain, Aran focuses on the emotional component of everyday comfort foods that bring us joy.
This asparagus and leek galette is the perfect comfort food during the change of seasons. Pairing it with the Piollot Colas Robin blanc de blancs is the ideal move. The golden brown crust anchors the savory vegetables under melted Spanish cheese, while the Champagne’s acidic burst brings notes of persimmon and earthy minerality for an amalgamation of springlike wonder.
We love this recipe, because it's simply delicious and can be thrown together quickly using mostly what’s already in your cupboard. Don’t have one of these ingredients? No problem. We are big believers in substituting with what you have.
A no-stress recipe like this will allow you to focus on what's really important—crumbs on your shirt, eating and drinking in the sunshine with the ones you love. This incredible pairing is sure to pull us out of hibernation and into evening dinners outdoors, or cozy nights indoors with the windows open. Anything to help us shake off this long and crazy winter.
- 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 the oven to 425˚F. Heat olive oil in a sauté pan over medium heat. Add leeks, onion, garlic and a 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 a separate bowl, whisk together whole egg, cream and ¼ cup cheese, then add into the leek mixture.
Roll dough into a large disk, about 13-inch diameter. Place on a parchment-lined sheet pan. Spread the leek mixture atop dough, leaving a 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 for 45 minutes, or until golden brown. Serves 2–4.
Directions for Gluten-free Galette Dough
- 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 a 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.
Recipe via Wine Enthusiast