Makes: 6 to 8 servings

Prep time: 20 min

Cook time: 30 min

 
Ingredients 

Easy Blender Hollandaise 

3 large egg yolks

1 tablespoon fresh lemon juice

1 tablespoon McCormick Salad Supreme Seasoning, plus more for sprinkling

½ teaspoon table salt

¼ teaspoon granulated sugar

¼ teaspoon Worcestershire sauce

½ cup unsalted butter, melted and hot

Goat Cheese Hollandaise Base

130 grams soft goat cheese

⅓ cup McCormick Salad Supreme Seasoning Blender Hollandaise (recipe above)

Galette

1 sheet puff pastry, thawed 

1 bunch (300 grams) thin asparagus

1 tablespoon olive oil

½ teaspoon table salt

Freshly ground black pepper to taste 

1 egg yolk, beaten, for edge wash

Preparation

1) Preheat the oven to 400ºF. Position a rack in the lower third of the oven. Line a baking sheet with parchment paper. 

2) Make the McCormick Salad Supreme Seasoning Blender Hollandaise: Add egg yolks, McCormick Salad Supreme Seasoning, salt, sugar, and Worcestershire sauce to a blender. Blend on high until combined, about 10 seconds. Switch the blender to low and slowly stream in the hot melted butter. Blend until the sauce is slightly thickened, smooth and glossy, about 15 to 20 seconds more. Set aside.

3) Make the Goat Cheese Hollandaise Base: In a small bowl, mash the goat cheese with a fork. Stir in ⅓ cup of the hollandaise, mixing until fully combined and spreadable. The mixture should be thick, like whipped cream cheese. Set the rest of the hollaindaise aside, you’ll need it for drizzling.

4) Prep the asparagus: Trim off the woody ends. If any spears are thicker, slice them in half lengthwise. Toss asparagus with olive oil, salt, and black pepper until lightly coated.

5) Prepare the puff pastry: On a lightly-floured surface, roll out the pastry into a 12×12-inch square, ⅛-inch thick. Using a pastry brush, lightly brush the beaten egg yolk along the outer edges only, creating a 1-inch border around the pastry. Sprinkle the egg-washed edges lightly with additional McCormick Salad Supreme Seasoning. Prick the centre with a fork.

6) Assemble the galette: Spread the Goat Cheese Hollandaise Base in an even layer over the centre of the puff pastry, filling it right up to the egg-washed border (no need to stress if it goes a little over). Arrange the asparagus on top in a single layer, alternating the direction of each spear by placing one with the tip pointing up, then the next with the bottom end pointing up, and repeat across the Goat Cheese Hollandaise Base. Place any halved spears cut-side down.

7) Bake on the lower rack until the pastry is deeply golden and the asparagus is tender with a slight bite, about 25 to 30 minutes. Check the galette after 15 minutes and loosely tent with foil if the edges are browning too quickly.

8) Let the galette rest for 5 minutes to allow the base to set. Drizzle with the remaining hollandaise just before slicing and serving.