What’s in season now?
Rhubarb and asparagus.
At least in this region.
How do I know it?
Well, those are the two things I see at the local farmers market at this time.
Asparagus is so good and sweet.
I wanted to make a dish where I can really make asparagus the star, and I thought a galette would do.
I added a little vegan “cheese-egg” base at the bottom, and it complimented the asparagus well.
Vegan “Cheese-Egg” Base for this galette:
-about 1/4 cup vegan homemade mayo
-about 1/2 cup vegan homemade herbed feta cheese
-about 1/3 cup garbanzo flour
-a few tablespoons water to create thick paste texture
-Spread the base on rolled crust and then place asparagus.
-I sautéed asparagus in a pan for a few minutes. Do not overcook, as it continues to cook in the oven.
-Brush crust with mixture of maple syrup, soy milk, and oil.
-Baked at 425F for about 30 min.
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