Galette with asparagus

Galette with asparagus

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Course: Pastry Recipes, Vegetarian Recipes
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 2 servings
Calories: 390kcal



  • 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.


Calories: 390kcal

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