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Asparagus Ricotta Galette

We're celebrating spring by baking an asparagus galette with a light, ricotta cheese filling. This galette is best served slightly warm and would make a fantastic meal paired with a leafy green salad.

Asparagus Ricotta Galette

Adapted from Smitten Kitchen

1 lb fresh asparagus
1/2 cup (125 g) ricotta cheese
1/2 cup (45 g) gruyère cheese, grated
1/4 cup (30 g) parmesan cheese, grated
1 tbsp (15 ml) olive oil
1 lemon, zested
1 egg white
1/2 recipe for Classic Red Spring Pastry Crust or Spelt Pastry Crust
Salt and pepper

Yields: 1 large (approximately 9 inches) galette

To prepare the filling, snap off the tough ends of the asparagus and toss together with olive oil and season with salt and pepper. In a separate small bowl, combine cheeses together with lemon zest, a pinch of salt and freshly ground pepper.

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Remove dough from the fridge. Lightly flour your rolling pin and roll the pastry dough out to a 12-inch circle, approximately 1⁄8-1/4" thick. Gently place on a prepared baking sheet and spread ricotta mixture on top, leaving 3 inches from the edge. Arrange asparagus spears on top and fold edges of dough over the filling, tucking and overlapping slightly as needed. Place in refrigerator to chill for 30-45 minutes, the colder the better. 

To create an egg wash, lightly whip up the egg white with 15ml water with a fork. When ready to bake, brush the dough edges with egg wash and bake for 30-40 minutes until deep golden brown. Serve warm.

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