Husbands That Cook: everything you'll need to make a spring galette
Husbands That Cook: mincing fresh thyme for the crust
Husbands That Cook: whisking the dry ingredients together
Husbands That Cook: blend in the butter until the largest pieces are the size of peanuts
Husbands That Cook: gather the dough into a ball, then wrap it in plastic
Husbands That Cook: let the dough rest in the fridge for an hour
Husbands That Cook: dicing fresh cubes of mango
Husbands That Cook: roll the dough until it makes a circle about 12 inches wide
Husbands That Cook: parchment paper keeps the pie crust from sticking to the pan
Husbands That Cook: the tomatoes are placed on a layer of gruyère and parmesan
Husbands That Cook: the final touch: sweet cubes of fresh mango
Husbands That Cook: folding up the crust to form the galette
Husbands That Cook: an egg wash makes the crust golden and glossy
Husbands That Cook: freshly-baked and ready to serve
Husbands That Cook: spring galette with asparagus, gruyère, and mango
Husbands That Cook: who wants the first slice?