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Asparagus & Savory Hazelnut Frangipane Galette

Asparagus & Savory Hazelnut Frangipane Galette

Butter is not a garnish. Here, it’s the structural foundation of a weeknight rough-puff that shatters on contact. We pair it with a savory crème d'amande—a nutty hazelnut base that absorbs the vegetable juices—so your crust never gets soggy.

Camille Roux
Camille Roux
Prep: 40 minutes
Cook: 35 minutes
4
medium
lunchappetizer
spring-bakingfrench-caferough-puffasparagus+1

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Timeline

1 hour 15 minutes
0m15m30m45m1h1h15
Make rough puff
10m
Mix savory frangipane
Prep asparagus
Roll dough
Assemble and fold
Bake galette
35m
Cool and serve
10m

Ingredients

  • 250 g all-purpose flour(about 2 cups, plus more for dusting)
  • 1 tsp kosher salt(Diamond Crystal preferred)
  • 170 g cultured butter, very cold(cut into 1/2-inch cubes (about 1.5 sticks))
  • 60 ml ice water(about 1/4 cup)
  • 1 tbsp apple cider vinegar(the secret to tender dough)
  • 60 g toasted hazelnuts, ground(about 1/2 cup)
  • 30 g butter, room temp(about 2 tbsp)
  • 1 egg(for the frangipane)
  • 30 g Parmigiano Reggiano(freshly grated (about 1/4 cup))
  • 1 garlic clove(finely grated)
  • 300 g spring asparagus(trimmed, about 1 bunch)
  • 1 tbsp olive oil
  • 1 lemon zest(zest from one whole lemon)
  • 1 beaten egg(mixed with a splash of water for egg wash)
  • 1 tsp flaky sea salt(Maldon or similar)
  • lightly flour(mentioned in step 4, for rolling out dough)

Instructions

  1. 1

    In a large bowl, whisk together 250g all-purpose flour and 1 tsp kosher salt. Toss in 170g cultured butter, very cold. Using your thumbs and index fingers, quickly smash the butter cubes flat. Do not rub them down to dust—you want large, visible shards for a lacy, flaky crust. Stir in 60ml ice water and 1 tbsp apple cider vinegar until a shaggy dough forms. Dump onto a counter, press it into a thick disc, wrap tightly, and throw it in the freezer.

    10 min

    Tip: The vinegar tenderizes the dough by inhibiting gluten formation, giving you a shattering crust even if you overwork it slightly.

  2. 2

    While the dough chills, make the savory crème d'amande (nut cream). In a small bowl, aggressively mash 30g butter, room temp with 60g toasted hazelnuts, ground, 1 egg, 30g Parmigiano Reggiano, and 1 garlic clove. Set aside.

    5 min

    Tip: Why it works: This savory frangipane acts as a sponge. It absorbs the moisture from the asparagus while baking, preventing a soggy bottom and adding an incredibly deep, nutty baseline.

  3. 3

    Preheat your oven to 400°F (200°C). In a medium bowl, toss 300g spring asparagus with 1 tbsp olive oil and 1 lemon zest.

    5 min

    Tip: If your asparagus stalks are thick like markers, halve them lengthwise. If they are thin like pencils, leave them whole.

  4. 4

    Take the dough out of the freezer. On a lightly floured surface, roll it out to a 12-inch circle. It doesn’t need to be perfectly round—rustic means we embrace jagged edges. Transfer the rolled dough to a parchment-lined sheet pan.

    5 min

    Tip: If the dough feels tight like a bad alibi and keeps shrinking back, let it rest for 5 minutes to relax the gluten.

  5. 5

    Smear the hazelnut frangipane evenly over the dough, leaving a bare 2-inch border around the edges. Arrange the dressed asparagus tightly over the center in a single layer. Now, the free-form fold: pleat the empty dough border up and over the ends of the asparagus. Brush the folded crust with 1 beaten egg and scatter 1 tsp flaky sea salt over the whole tart.

    5 min

    Tip: Press the pleats down firmly as you fold so they don't unfold in the oven.

  6. 6

    Bake on the middle rack for 35 to 40 minutes. You are looking for a deeply bronzed crust that looks shattered and puffed, and asparagus that is blistered and tender.

    35 min

    Tip: Don't pull it early. Pale pastry is a tragedy. Let time do the work.

  7. 7

    Remove from the oven and let it cool on the sheet pan for at least 10 minutes before slicing. Serve warm or at room temperature.

    10 min

    Tip: Cutting it hot means the juices will weep. Patience yields better structure.

Chef's Notes

Cami's shortcut note: If you absolutely cannot handle making dough on a Tuesday, buy a high-quality, all-butter puff pastry from the freezer section. Just roll it out and proceed with the frangipane and folding. Don't skip this: The hazelnut frangipane is non-negotiable. Without it, the high water content of the asparagus will steam the dough from the inside out. We're not suffering for lunch.

Frequently Asked Questions

How long does Asparagus & Savory Hazelnut Frangipane Galette take to make?

Asparagus & Savory Hazelnut Frangipane Galette takes about 1 hour 15 minutes total. That includes 40 minutes of prep and 35 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Asparagus & Savory Hazelnut Frangipane Galette?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Asparagus & Savory Hazelnut Frangipane Galette?

The main ingredients are: all-purpose flour, kosher salt, cultured butter, very cold, ice water, apple cider vinegar, toasted hazelnuts, ground, butter, room temp, egg, Parmigiano Reggiano, garlic clove, spring asparagus, olive oil, lemon zest, beaten egg, flaky sea salt, flour.

What type of meal is Asparagus & Savory Hazelnut Frangipane Galette?

Asparagus & Savory Hazelnut Frangipane Galette is categorized as: lunch, appetizer.