Spring offers a fleeting window to enjoy some of the most delicate and flavorful produce of the year, and asparagus is at the forefront. This Spring Asparagus & Herb Ricotta Galette is a perfect example of how to highlight seasonal ingredients in a way that feels both effortless and refined.

A galette is a free-form tart, allowing for a more rustic approach than a traditional pie or quiche. The flaky, buttery crust provides structure, while the filling is made with fresh ricotta, Parmesan, and a mix of spring herbs which complement the earthy sweetness of asparagus. A drizzle of honey and a sprinkle of flaky sea salt at the end enhance the natural flavors, making this dish an excellent choice for a spring brunch, a light lunch, or a starter for an al fresco gathering.

Understanding Seasonality: Why Spring Asparagus?

Asparagus is a cool-season crop that emerges in early spring, often harvested from March through May depending on the climate. Unlike many vegetables that are available year-round, asparagus has a short peak season. When sourced locally and at its freshest, it has a distinctly sweet, grassy flavor with a tender bite that does not require excessive cooking.

Pairing asparagus with other ingredients such as tender herbs, citrus zest, and mild cheeses enhances its bright character while allowing the produce to shine. This galette is a reflection of seasonal eating at its best, utilizing ingredients at their peak for optimal flavor.

Techniques for a Well-Balanced Galette

Cold Butter for a Flaky Crust – Keeping the butter cold before mixing ensures pockets of fat remain in the dough, creating layers when baked.
Resting the Dough – Chilling the dough before rolling prevents it from shrinking in the oven and enhances the final texture.
Evenly Spreading the Filling – A thin, even layer of ricotta prevents the crust from becoming soggy and allows the asparagus to roast properly.
High Heat for a Crisp Finish – Baking at 400°F ensures a golden, flaky crust while allowing the asparagus to develop caramelized edges without overcooking.

Recipe Adaptations and Substitutions

Cheese Variations: Substitute Parmesan with pecorino for a sharper bite, or swap ricotta for goat cheese for added tang.
Alternative Vegetables: If asparagus is out of season, use thinly sliced zucchini, snap peas, or roasted leeks.
Herb Choices: A combination of dill, parsley, chives, basil, and tarragon works well, but feel free to adjust based on availability.
Add Protein: Crispy pancetta or prosciutto pairs well with the delicate flavors of the ricotta and asparagus.

Frequently Asked Questions

Can I make this galette in advance?
Yes. The dough can be prepared up to two days in advance and stored in the refrigerator. The fully baked galette can also be reheated in a 350°F oven for 10 minutes before serving.

How should I store leftovers?
Store in an airtight container in the refrigerator for up to two days. Reheat in the oven rather than the microwave to maintain the crispness of the crust.

Can I freeze galette dough?
Yes. The dough can be wrapped tightly and frozen for up to two months. Thaw in the refrigerator overnight before rolling out.

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Spring Asparagus & Herb Ricotta Galette

Author: carmeninthegarden

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Description

This Spring Asparagus & Herb Ricotta Galette is a rustic, buttery tart filled with creamy ricotta, fresh herbs, and sweet asparagus. Finished with a drizzle of honey and flaky sea salt, it’s the perfect dish for spring brunches or light lunches.

Ingredients

Scale

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup (1 stick) unsalted butter, cold and cubed
3–4 tablespoons ice water
¾ cup ricotta cheese
¼ cup grated Parmesan cheese
1 teaspoon lemon zest
2 tablespoons chopped fresh herbs (dill, parsley, chives, basil, and/or tarragon)
Salt and black pepper to taste
½ bunch asparagus, trimmed and cut in half lengthwise (about 8–10 spears)
1 tablespoon olive oil
1 egg, beaten (for egg wash)
Honey, for drizzling
Flaky sea salt, for finishing

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Instructions

In a food processor, pulse flour and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap, and chill for 30 minutes.
Preheat the oven to 400F.
In a bowl, combine ricotta, Parmesan, lemon zest, and fresh herbs. Season with salt and black pepper.
Roll out the chilled dough into a 12-inch circle on a lightly floured surface. Transfer to a parchment-lined baking sheet. Spread the ricotta mixture evenly in the center, leaving a 2-inch border.
Arrange asparagus on top, drizzling with olive oil. Gently fold the edges of the dough over the filling, pleating as needed. Brush the crust with egg wash. Sprinkles the edges with a tiny bit of sea salt.
Bake for 30-35 minutes or until the crust is golden brown.
Drizzle with honey and sprinkle with flaky sea salt. Let cool slightly before slicing and serving.