Asparagus Season

It’s British Asparagus


Try my delicious Asparagus and Goats’ Cheese Galette recipe, the perfect lunch for alfresco dining!

180g flour, I used half strong white flour and half plain flour
60g full-fat cream cheese
60g unsalted butter
50g cold water

Bunch of asparagus
125g tub soft goats’ cheese
165g mascarpone cheese
50g Parmesan, grated
2 spring onions, thinly sliced
Zest of half a lemon
Salt and pepper

1 egg beaten with 1 tablespoon water


Rub the cream cheese and butter into the flour to make a coarse crumb mixture. Add the water and bring together into a ball, if the mixture is very dry add a drop or two of water. Pat the dough into a square, wrap in cling film, and refrigerate for 30 minutes.

Preheat oven to 180 degrees fan/200 C. Trim the asparagus and roast 10-15 minutes until very lightly charred. Set aside to cool while you make the filling by mixing the goats’ cheese, mascarpone, HALF the Parmesan, spring onions, zest, and seasoning together.

Remove the dough from the fridge and place it between two sheets of nonstick baking paper. Roll into a rectangle approximately 25cm x 30cm. Remove the top sheet of paper and spread the dough with the filling, leaving a 2cm border around the edges. Place the cooled asparagus on top of the filling. Carefully fold the edges up and pinch the corners to contain the filling. Brush the dough around the edge of the galette with the beaten egg mixture. Sprinkle the remaining Parmesan over the top. Refrigerate for 30 minutes before baking.

Bake the galette at 180 degrees fan/200C for approximately 30 minutes until golden brown.

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Asparagus Season


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