Asparagus and Fontina Galette

Instructions

1. Prepare the dough
   In a food processor, combine flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Prepare the asparagus
   Preheat oven to 400°F (200°C). Toss asparagus with 1 tablespoon olive oil, salt, and pepper. Set aside. In a small skillet, heat remaining olive oil over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds more. Remove from heat and let cool.
3. Assemble the galette
   On a floured surface, roll out the dough into a 14-inch circle about ⅛-inch thick. Transfer to a parchment-lined baking sheet. Spread the shallot and garlic mixture over the dough, leaving a 2-inch border. Sprinkle with half the Fontina cheese, 1 tablespoon thyme, and lemon zest.
4. Arrange the asparagus
   Arrange the asparagus spears in a circular pattern on top of the cheese, alternating directions for visual appeal. Sprinkle with remaining cheese and thyme. Fold the edges of the dough over the filling, pleating as you go to create a rustic edge.
5. Bake the galette
   Brush the folded dough with beaten egg. Bake for 40-45 minutes, until the crust is golden brown and the cheese is bubbly. If the crust browns too quickly, cover the edges with foil.
6. Serve
   Allow the galette to cool for 10 minutes before slicing. Serve warm or at room temperature, garnished with additional fresh thyme if desired.