Creamy, Lemony Asparagus Galette Recipe
Prep Time:
50 minutes
Cook Time:
25 minutes
Servings:
6 servings
Ingredients
  • 2 cups all-purpose flour

  • ⅔ cup salted butter, cold and chopped into cubes

  • 1 ½ cups ricotta

  • 1 teaspoon finely grated lemon zest

  • 1 teaspoon flaky sea salt

  • 1 teaspoon ground black pepper

  • 2 tablespoons thyme leaves, divided

  • 1 clove garlic, minced

  • 2 bunches baby asparagus, ends trimmed and discarded

  • 3 ounces goat cheese
Directions
  1. Preheat oven to 350 F.
  2. Line a baking tray with parchment paper.
  3. Add flour and cubed butter to a mixing bowl. Use your fingertips to rub the butter into the flour.
  4. Add 3 tablespoons cold water and use your hands to bring together a rough dough.
  5. Shape dough into a ball, wrap in plastic wrap, and allow to rest in the fridge for 30 minutes.
  6. Transfer the prepared sheet of parchment paper to a clean surface. On top of the paper, roll the dough into a rough rectangle measuring 1/8 inch thick.
  7. Add ricotta, lemon zest, salt, pepper, 1 tablespoon thyme leaves, and garlic to a small bowl and mix to combine.
  8. Spread ricotta mixture over pastry, leaving a 2-inch border.
  9. Top ricotta with asparagus spears, crumble over the goat cheese, and sprinkle on the remaining thyme leaves.
  10. Fold in the edges of the pastry to create a rough border. Pick up the edges of the parchment paper to transfer the galette onto the baking tray.
  11. Bake for 25-30 minutes or until the pastry is golden brown and firm.
  12. Allow galette to cool before transferring to a serving plate.
  13. Slice and enjoy.