spring galette with asparagus, gruyère, and mango

spring galette with asparagus, gruyère, and mango

This post was created in partnership with The National Mango Board. All opinions are our own.

Spring is in full bloom here in Eagle Rock. It’s currently 72 degrees outside, our windows are open, the birds are singing… and a noisy gas-powered weed trimmer just started roaring from across the hill. Aside from the occasional noise distraction, it’s quiet where we live, and May is spectacular with patches of wildflowers popping up everywhere in deep shades of pinks, blues, and purples. To celebrate the season, today we’re sharing a Spring recipe that will make your taste buds blossom. If you’re searching for the perfect dish for Cinco de Mayo or Mother’s Day, or perhaps just a romantic evening for two, this savory spring galette is here to add a little more color and flavor to this vibrant time of year.

everything you'll need to make a spring galette
mincing fresh thyme for the crust
whisking the dry ingredients together

It is going to be a delicious and healthy 2019. We’re excited to partner with the National Mango Board as we’ll be sharing new recipes featuring mangos throughout the year. Many people may think of mangos as a summer fruit, but did you know that they are actually available fresh year-round? There are six varieties of mangos, and they all ripen at different times, so we are looking forward to developing a new recipe for every season. For our first entry, we created a savory main course that is bound to inspire oohs and aahs when you set it on the table.

blend in the butter until the largest pieces are the size of peanuts
gather the dough into a ball, then wrap it in plastic
let the dough rest in the fridge for an hour

We love galettes of all kinds. It’s not officially summer until we’ve made the Burst Tomato Galette with Corn and Zucchini that we adapted from Smitten Kitchen in 2015. And in our new cookbook, we included a Fingerling Potato and Caramelized Onion Galette that you should probably bookmark this very second. But the recipe we are sharing today is different from the others. Made with fresh seasonal produce and as colorful as a kaleidoscope, let us introduce you to our Spring Galette with Asparagus, Gruyère, and Mango. 

dicing fresh cubes of mango
roll the dough until it makes a circle about 12 inches wide
parchment paper keeps the pie crust from sticking to the pan

This galette is a party on a plate. Melted gruyère and parmesan cheese rest in a flaky crust that is golden, buttery, and laced with thyme. Topped with thin slices of tomato and red onion, seasonal asparagus tips, and sprinkled with fresh diced mango, this makes an elegant dinner but is also ready to steal the show at your next weekend brunch.

the tomatoes are placed on a layer of gruyère and parmesan
the final touch: sweet cubes of fresh mango
folding up the crust to form the galette

Before you run to the store for all the ingredients, do you know how to choose a ripe mango? The key is to focus on feel, not color, since every variety is a different color when ripe—a ripe mango will give slightly, indicating soft fruit inside. If your mangos need more time to ripen, simply keep them at room temperature for a few days, or you can speed up the process by storing them in a brown paper bag. And, if the idea of cutting a mango is intimidating, have no fear! Check out this simple tutorial that shows how to cut a mango. It makes enjoying mangos even easier, and since a cup of mango has 100% of your vitamin C and just 100 calories, you can feel free to snack on them any time of day. Okay, it’s time to go outside and water the plants in our garden. Happy Spring—open your windows and galette the sunshine in!

an egg wash makes the crust golden and glossy
freshly-baked and ready to serve
who wants the first slice?

Spring Galette with Asparagus, Gruyère, and Mango
serves 3 to 4

For the crust:
1 1/4 cups plus 2 tablespoons (165 g) all-purpose flour
1/2 teaspoon salt
1/2 tablespoon minced fresh thyme leaves
8 tablespoons (one stick / 113 g) unsalted butter, cubed and chilled
1/4 cup (55 g) Greek yogurt
2 teaspoons lemon juice
1/4 cup (59 ml) cold water

For the filling:
2 ounces (57 g / about half a cup) gruyère cheese, grated
2 ounces (57 g / about half a cup) parmesan cheese, grated
1 medium tomato (about 130 g), thinly sliced
a few thin slices of red onion (about 15 g)
30 asparagus tips, or about 8 full spears cut into 2-inch lengths
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces (57 g) fresh mango (about 1 small mango), chopped into 1/2-inch pieces
pinch of red pepper flakes

For the egg wash:
1 large egg yolk
1 teaspoon water

In a large bowl, whisk together the flour, salt, and thyme leaves. Add the cold butter cubes and blend them in—using a pastry knife, a pair of butter knives, or your fingers—until the largest pieces of butter are the size of peanuts. In a measuring cup or small bowl, whisk together Greek yogurt, lemon juice, and cold water, then pour into the bowl with the flour mixture. Stir just until the dough comes together—it will still look dry and shaggy—and gather it together with your hands until it forms a ball. Wrap the ball tightly in plastic, then press it lightly into a thick disc shape. Refrigerate the dough for at least 30 to 60 minutes, or up to overnight.

Preheat the oven to 400°F/204°C, and line a baking sheet with parchment paper, aluminum foil, or a silicone baking mat.

Unwrap the disc of dough and place it on a floured countertop. Roll the dough out to a rough 12-inch circle. Transfer the circle of dough to the prepared baking sheet: lightly fold the dough in half, then in half again to make a triangle shape. Place the dough on the baking sheet, and gently unfold it back into a circle in the middle of the pan.

Mix the two types of grated cheese together in a small bowl. Sprinkle the cheese mixture evenly over the middle of the crust, leaving a 2-inch border around the edges, and reserving a few pinches of cheese for the egg wash later. Lay the tomato slices in a single layer over the cheese, overlapping if necessary. Arrange the onion slices on top of the tomatoes, followed by the asparagus. Sprinkle the salt and pepper evenly over the vegetables, then top with the cubed mango and a pinch of red pepper flakes. Fold the border of the crust up and over the vegetables, pleating as you work around the edge, forming a circular pie with a large open area in the center.

In a small bowl or cup, whisk together the egg yolk and water until blended. Brush the crust evenly with the egg mixture, then sprinkle over the reserved cheese. Place on the center oven rack and bake until the crust is golden brown, 30 to 40 minutes. Let rest for 5 to 10 minutes, then serve hot and enjoy!


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