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Savory Galette with Asparagus Ricotta Lemon Zest

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A rustic, flaky galette featuring a creamy ricotta filling brightened with fresh lemon zest and tender roasted asparagus. Perfect for spring gatherings, this easy homemade recipe combines simple ingredients for a delicious and impressive dish.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ¼ teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 cup (250g) whole milk ricotta cheese
  • 1 bunch fresh asparagus, woody ends trimmed and cut into 2-inch pieces
  • 1 large egg, room temperature
  • 1 tablespoon fresh lemon zest
  • 1 garlic clove, minced (optional)
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon olive oil
  • Fresh thyme leaves or chopped chives for garnish (optional)

Instructions

  1. Make the crust: In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed butter. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits, about 3-5 minutes. Avoid overworking.
  2. Add ice water: Pour in 3 tablespoons of ice water and mix gently with a fork. Add more water if needed until dough holds together but isn’t sticky. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Prepare the asparagus: Preheat oven to 400°F (200°C). Toss asparagus with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet and roast for 8-10 minutes until tender but bright green. Let cool slightly.
  4. Make the filling: In a medium bowl, combine ricotta, egg, lemon zest, salt, and pepper. Stir until smooth and creamy. Add fresh herbs if desired.
  5. Roll out dough: On a lightly floured surface, roll chilled dough into a rough 12-inch circle about ¼ inch thick. Rustic edges are fine.
  6. Assemble the galette: Transfer dough to a parchment-lined baking sheet. Spread ricotta mixture evenly over dough, leaving a 2-inch border. Arrange roasted asparagus over filling in a single layer.
  7. Fold the edges: Gently fold dough edges over filling, pleating as needed to create a rustic crust. Brush crust with beaten egg for a golden finish.
  8. Bake: Bake galette for 30-35 minutes until crust is golden and crisp and filling is set.
  9. Cool and garnish: Let cool for 10 minutes before slicing. Sprinkle with fresh thyme or chives and extra lemon zest if desired.

Notes

Use cold butter and avoid overworking the dough for a flaky crust. Rest dough in fridge to relax gluten and prevent shrinkage. Roast asparagus before assembling to avoid soggy crust. If dough is sticky while rolling, chill again for 10 minutes. Egg wash on crust edges gives a golden finish. Gluten-free and vegan substitutions are possible with recommended ingredient swaps.

Nutrition

Keywords: savory galette, asparagus galette, ricotta galette, lemon zest, spring recipe, easy homemade galette, flaky crust, roasted asparagus, vegetarian galette

Find it online: https://twirltaste.com/savory-galette-with-asparagus-ricotta-lemon-zest-easy-homemade-recipe/