Chef’s Recipe: Comox Valley Brie and Asparagus Galette


Comox Valley Brie & Asparagus Galette

Makes approximately 6 servings

Ingredients  Metric US
Asparagus 454 grams 1 pound
Olive oil 15 ml  1 Tbsp
Salt & Pepper To taste To taste
Comox valley brie 180 grams 6 oz
Puff pastry frozen 1 sheet 1 sheet
Farm fresh eggs 2 each 2 each
Thyme leaves (fresh) 10 grams 1 Tbsp
Wildflower honey 60 ml 4 Tbsp
Butter 30 ml 2 Tbsp
Venturi-Schulze balsamic vinegar 15 ml 1 Tbsp



  • Preheat the oven to 375°F and line a baking sheet with parchment paper
  • Trim asparagus to 4 inches, and toss with olive oil, salt, and pepper
  • Roll puff pastry sheets out on a floured surface, and cut into 3-inch by 3-inch squares
  • Cut Brie into 1 oz. strips and set into center of square diagonally, top with equal amounts of seasoned asparagus
  • Brush with egg wash the open corners, and fold one corner of the puff pastry over the other corner
  • Once all 6 galettes are made, brush with eggs wash and bake for 15 – 20 minutes or until puff pastry is golden and puffed
  • Add honey, butter and thyme leaves to a pot, and bring to a simmer for 2 minutes. Set aside until ready to use
  • Once galettes are baked, removed from oven, drizzle honey mixture over and Venturi-Schulze balsamic vinegar over galettes

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