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Meyer Lemon-Asparagus Galette

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Tender, flaky puff pastry forms the perfect crust for fresh asparagus that has been tossed with olive oil, black pepper, lemon juice and lemon zest and is finished with a sprinkle of Parmesan.  20 minutes in the oven and you've got a scrumptious, golden pastry that's guaranteed to impress!

  • Thaw: 40 minutes
  • Prep: 10 minutes
  • Bake: 20 minutes
  • Serves: 6
1 star 2 star 3 star 4 star 5 star
4 52

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 3/4 cup grated Parmesan cheese

  • 1 lb. thin asparagus spears, trimmed

  • 1 1/2 tbsp. olive oil

  • 1/2 tsp. cracked black pepper

  • Juice and grated zest from 1 Meyer lemon or 1 medium lemon

Directions

  1. Heat the oven to 400°F.  Unfold the pastry sheet on a baking sheet.  Using a sharp knife, score a line 1/2-inch inside the edge of the pastry sheet to form a border.   Prick the pastry sheet inside the border with a fork.

  2. Sprinkle half the cheese on the pastry sheet inside the border.  Place the asparagus in a large bowl.  Add the oil, black pepper, lemon juice and lemon zest and toss to coat.  Arrange the asparagus on top of the cheese, stacking to fit, if needed.

  3. Bake for 20 minutes or until the crust is golden brown.  Sprinkle with the remaining cheese before serving.

  4. Ingredient Note: If you have thicker asparagus spears, slice them in half lengthwise before using in this recipe.

  5. Serving Suggestion: Turn this recipe into a light supper by draping thin slices of proscuitto or thinly sliced cooked ham over the baked tart.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

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Additional comments & ratings
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Submitted by:
Margaret M.
Date: 8/8/2010

5 star rating

"I made it even easier but placing the asparagus on the pastry, drizzled the oil and sprinkledthe pepper and lemon on top."

Submitted by:
ROSA S.
Date: 8/19/2010

5 star rating

"GOOOOOD"

Submitted by:
Dee B.
Date: 9/7/2010

4 star rating

"This was very good, the 2nd time I made it I used shredded Asiago cheese. It was great, my Mom suggested the next time to drizzle a little blue cheese dressing instead of the cheese. Thank you for an easy and elegant recipe."

Submitted by:
Carolyn C.
Date: 9/7/2010

4 star rating

"The minute I saw the picture of this recipe I knew I would like it. So simple to make, beautiful to serve and very flavorful. I also sprinkled some Garlic Feta on it. Will make it again and again."

Submitted by:
Carol M.
Date: 9/7/2010

4 star rating

"So good that we heated up the left overs for lunch the next day. Will make again."

Submitted by:
GWENDOLYN L.
Date: 9/7/2010

4 star rating

"I made this for a Sunday Brunch it was very easy to make and tasted excellent. It was a big hit!"

Submitted by:
Patt C.
Date: 9/7/2010

4 star rating

"Scrumptious!!!"

Submitted by:
Greta I.
Date: 9/7/2010

4 star rating

"We cut the asparagus into small pieces to make it easier for a five year old to eat. I need to checkk my oven temperature as it didn't get done in the center. Will definitely make this again!"

Submitted by:
Sally M.
Date: 9/7/2010

4 star rating

"I should have drained the vegetables after coating with the lemon. Too much juice made the dough soggy."

Submitted by:
Liz D.
Date: 9/7/2010

4 star rating

"I cannot tolerate parmesan, so I omitted it, which made it boring."

Submitted by:
Debbie M.
Date: 9/7/2010

4 star rating

"My family loved this recipe. It was very good. I made fish and served it with that."

Submitted by:
Dale C.
Date: 9/8/2010

4 star rating

"Delicious"

Submitted by:
Ann B.
Date: 9/8/2010

4 star rating

"Wonderful recipe"

Submitted by:
Elaine B.
Date: 9/8/2010

4 star rating

"Liked the recipe but asparagus is just a delicate vegetable that we prefer it alone."

Submitted by:
Elaine F.
Date: 9/7/2010

4 star rating

"This is so good. I found it easier to drizle the oil, pepper & lemon on once I had put the asparagus onto the pastry"

Submitted by:
Ann O.
Date: 9/7/2010

4 star rating

"Very easy to make, makes a very nice impression and tastes GREAT !!"

Submitted by:
Joe S.
Date: 9/7/2010

4 star rating

"Outstanding"

Submitted by:
Marielue G.
Date: 9/9/2010

4 star rating

"Awesome !! Everyone including the kids liked it. A real show stopper."

Submitted by:
Loretta S.
Date: 9/8/2010

4 star rating

"This has got to be the best recipe I have ever made with asparagus. My family turns their noses up at this veggie but, not this time. THANKS!!!!"

Submitted by:
Irene L.
Date: 9/7/2010

4 star rating

"Love it, love it, love it!"

Submitted by:
Maryanne R.
Date: 9/9/2010

4 star rating

"I made this to go with dinner and it was a fantastic treat! Who would have thought asparagus could taste so GREAT! Kuddo's to the creative talents behind this recipe! Everyone LOVED it...more please -2 servings each. Thin asparagus is required...it came out wonderfully. Thanks so much."

Submitted by:
Becky I.
Date: 11/1/2010

4 star rating

"I loved this recipe although I didn't rate it very high. My initial preparation went wrong when I added the marinade to the asparagas prior to cooking. While I had fairly thin aspar. they still weren't done when the pastry was. Next time I parboiled the aspar., marinated, then assembled and baked. I also took the opportunity to divide the crust into individual servings as the first time cutting ruined the presentation. My second attempt, with the changes went beautifully and guests raved about it. Thank you for a great recipe - it's a keeper."

Submitted by:
Kristen L.
Date: 9/12/2010

4 star rating

"I have a word of caution. I didn't have a Meyer lemon, so I used a regular one. However, that made it much too lemony, and actually ruined it for one of my guests."

Submitted by:
Sue N.
Date: 10/7/2010

4 star rating

"This was great! Works better with very thin aparagus and black cracked pepper on topp!"

Submitted by:
Lily L.
Date: 4/2/2011

4 star rating

"Lemon with Asparagus is delicious, however, I love it with Hollandaise Sauce"

Submitted by:
Margaret D.
Date: 9/9/2010

4 star rating

"delicious and light!"

Submitted by:
Maryann R.
Date: 9/15/2010

4 star rating

"This recipe is easy to prepare, and delicious. Best to not have leftovers, as the pastry sort of absorbs too much liquid. But we loved it!"

Submitted by:
Tenaya E.
Date: 5/31/2012

4 star rating

"Super tasty!! I put garlic powder in it and also lemon pepper on top of the lemon you already put in it!! My family was impressed!!"

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