This post is also available in: Suomi (Finnish)
Spring is finally here, hooray!
Every year the increasing amount of light and all the sunshine we get around this time feels like total magic. The sunset around 8pm gets my heart bursting every night and I always wonder does this really happen every year. Luckily, it does.
Along with all the spring vibes, there are dusty windows, messy closets and a way-too-full calendar. It’s been busy and a bit stressful around here lately with all the book excitement and other freelance work, but I’ve decided that things won’t become easier by complaining, but rather with changing my attitude. Sometimes life is messy and busy, and that’s okay. It all gets easier when we remember not to take things too seriously, and fight that stress back every now and then. A run or a walk in nature or by the sea always works, as does shutting my phone and staying away from social media. And baking does the trick too, at least for me.
Besides the inspiration to bake, there are a few new things in my kitchen: the first asparagus of the season and some colorful adds to my cup collection.
A few weeks ago I got a couple beautiful mugs from Vallila’s new spring collection called Bonsai designed by a Finnish designer Matleena Issakainen. I usually pick only natural colors and simple ceramics when buying new plates and cups, but a burst of color never hurts. The kitchen cloth is from the same collection and has the same beautiful illustrations, that bring some much-needed spring vibes to our very white kitchen. And take my attention away from the dusty windows ;)
All these spring-y feelings kind of demanded that I cook something with asparagus, the ultimate spring veggie. I’ve only recently started to actually like asparagus and I’m still experimenting a lot with it. It’s such a different type of vegetable compared to my usual favorites, but actually it’s kind of a nice to be a newcomer in this whole asparagus scene.
This time I used my asparagus to make a galette, a rustic savory pie. Baking a galette is a lot like making a pizza, but with different toppings. The key in my version is the soft goat cheese at the bottom and the drizzle of lemon on top of the asparagus, which brings a nice flavor to the otherwise simple recipe. And the whole idea behind galette is something that I’m really loving right now: it doesn’t really need to be pretty, there can be cracks in the edges and you can set the fillings any way you like. So if you’re in need of some stress-free baking, whip up a galette and enjoy it any way you like – for lunch, dinner or take it with you to a picnic when the weather is warm enough.
Enjoy the sun and all the spring goodies, friends! xo
Gluten-free Asparagus & Goat Cheese Galette
1 cup gluten-free oat flour
1/2 cup brown rice flour (or almond or buckwheat flour)
1 teaspoon baking powder
1/2 teaspoon salt
1 organic egg
1/2 cup olive oil
1/4 – 1/3 cup cold water
3-4 tablespoons soft goat cheese
1-2 bundles of asparagus
2 tablespoons fresh lemon juice
2 tablespoons olive oil
a small piece of feta cheese
salt & black pepper
1. Mix the flour, baking powder and salt in a large bowl. In a small bowl, whisk the egg lightly with a fork. Add the egg and olive oil to the flour mixture and mix until the dough starts to resemble breadcrumbs. Add the water and continue kneading with your hands until you get a solid ball of the dough. If the dough is too dry, add a bit of oil or water. Place the dough in the fridge for about 30 minutes.
2. Preheat the oven to 400 °F. Take the dough from the fridge. If it feels crumbly, add a bit more water and oil, until the dough feel moldable enough. Place the dough between two baking papers and roll out into a thin sheet.
3. Spread the goat cheese evenly on top of the dough, leaving out a few inches from the edges. Rinse the asparagus and cut the hard ends off. Arrange the asparagus onto the base. Add a bit of lemon juice and olive oil and then crumble the feta cheese on top. Finish with salt and black pepper.
4. Bake for about 25-30 minutes, until the edges are golden brown. Take from the oven and leave to cool for a few minutes before serving. Serve on its own or for example with a green salad, fresh fruits and tea, and enjoy!
This post was created in partnership with Vallila Interior. All opinions are my own, as always. Thank you so much for supporting and reading!