Comox Valley Brie & Asparagus Galette

Makes approximately 6 servings

Ingredients	Metric	US
Asparagus	454 grams	1 pound
Olive oil	15 ml	1 Tbsp
Salt & Pepper	To taste	To taste
Comox valley brie	180 grams	6 oz
Puff pastry frozen	1 sheet	1 sheet
Farm fresh eggs	2 each	2 each
Thyme leaves (fresh)	10 grams	1 Tbsp
Wildflower honey	60 ml	4 Tbsp
Butter	30 ml	2 Tbsp
Venturi-Schulze balsamic vinegar	15 ml	1 Tbsp

 

Method

• Preheat the oven to 375°F and line a baking sheet with parchment paper
• Trim asparagus to 4 inches, and toss with olive oil, salt, and pepper
• Roll puff pastry sheets out on a floured surface, and cut into 3-inch by 3-inch squares
• Cut Brie into 1 oz. strips and set into center of square diagonally, top with equal amounts of seasoned asparagus
• Brush with egg wash the open corners, and fold one corner of the puff pastry over the other corner
• Once all 6 galettes are made, brush with eggs wash and bake for 15 – 20 minutes or until puff pastry is golden and puffed
• Add honey, butter and thyme leaves to a pot, and bring to a simmer for 2 minutes. Set aside until ready to use
• Once galettes are baked, removed from oven, drizzle honey mixture over and Venturi-Schulze balsamic vinegar over galettes

Download and print recipe: Comox Valley Brie & Asparagus Galette