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
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.