Galette with asparagus

Course: Pastry Recipes, Vegetarian Recipes


Prep time


Cooking time






  • DOUGH:
  • 100 g Manitoba flour

  • 30 g whole wheat flour

  • 2 tablespoons instant polenta

  • 1 tablespoon fresh thyme

  • 1 teaspoon sugar

  • 3/4 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 4 tablespoons of oil, grape seed

  • 80 g cold butter, cut into 1 , 5 cm cubes

  • 60 ml ice-cold water

  • 1/2 kg of grown asparagus

  • salt

  • 125 g of ricotta cheese

  • 45 g of grated cheese if desired (eg gruyere)

  • 30 g of grated parmesan or pecorino cheese

  • freshly ground black pepper

  • 1 tablespoon grape seed oil

  • peel 1 lemon

  • 1 egg or yolk (optional, for shine)


  • Mix both flours, polenta, thyme, sugar, salt, pepper and oil in a large bowl. Add the butter and stir in lightly mashing each cube between your fingers. Add water and collect the dough with your hands – it will be quite sticky. Transfer to a well-floured work surface and knead a little more. Shape the dough into a circle, wrap tightly with plastic wrap and place in the fridge for 30 minutes.
  • In a small bowl, mix the ricotta, gruyere, parmesan, pinch of salt, pepper to taste and lemon zest and set aside.
  • Cut the asparagus at an angle, pour over the olive oil, add salt, lemon zest and pepper.
  • Roll out the crust dough and roll out the dough into a large round shape, about 14 centimeters wide, on floured greaseproof paper. Arrange the ricotta mixture in the middle, leaving a 4cm edge blank. Spoon the asparagus over the ricotta layer. Fold the border over the filling.
  • For a darker, shinier crust, beat the egg with 1 teaspoon of water and coat the dough.
  • Bake the galette at 200 degrees, 30 to 35 minutes, until the crust is deep golden.