Asparagus Ricotta Galette

Crispy crust dough with a cheesy base and nutty baked asparagus. Oh yes! So fresh and so spring! With a nice crunchy salad.

Ingredients

Ingredients
Servings:
Crust
g
All-Purpose Flour
g
Butter
g
Greek Yoghurt
ml
Ice Water
tbsp
Lemon Juice
tsp
Kosher Salt
Asparagus Ricotta Filling
g
Fresh Green Asparagus
g
Ricotta Cheese
g
Mozzarella Cheese
grated
Garlic Clove
Egg
Sprigs of Fresh Thyme
Salt & Pepper to taste
Glaze
Egg Yolk
tbsp
Water
Sesame Seeds
Parmesan Cheese

Instructions

Preparing In The Kitchen
    Crust
  1. In a big bowl of a food processor, combine the flour and salt. Add butter and pulse until mixture becomes big crumbles.
  2. Transfer mixture to a large bowl. In a smaller bowl, whisk together yoghurt, water, and lemon juice. Add the flour mixture and use hands or a wooden spoon to form dough into a ball.
  3. Filling
  4. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  5. On a lightly floured surface, roll out dough to a 30 cm circle. Transfer it to a parchment lined baking sheet.
  6. In a medium sized bowl, whisk ricotta, whole egg, mozzarella, garlic, thyme, salt, and pepper together.
  7. Spread the ricotta mixture in the centre of the dough, leaving a 5 cm border on the outside. Arrange asparagus on top, and sprinkle with parmesan cheese.
  8. Fold the border over the ricotta filling, crimping the edges.
  9. In a small bowl, whisk the egg yolk and water, and brush it on the crust.
  10. Sprinkle sesame seeds and parmesan over.
  11. Bake for 35-45 minutes, or until the crust is golden brown.

Preparing In The Kitchen
    Crust
  1. In a big bowl of a food processor, combine the flour and salt. Add butter and pulse until mixture becomes big crumbles.
  2. Transfer mixture to a large bowl. In a smaller bowl, whisk together yoghurt, water, and lemon juice. Add the flour mixture and use hands or a wooden spoon to form dough into a ball.
  3. Filling
  4. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  5. On a lightly floured surface, roll out dough to a 30 cm circle. Transfer it to a parchment lined baking sheet.
  6. In a medium sized bowl, whisk ricotta, whole egg, mozzarella, garlic, thyme, salt, and pepper together.
  7. Spread the ricotta mixture in the centre of the dough, leaving a 5 cm border on the outside. Arrange asparagus on top, and sprinkle with parmesan cheese.
  8. Fold the border over the ricotta filling, crimping the edges.
  9. In a small bowl, whisk the egg yolk and water, and brush it on the crust.
  10. Sprinkle sesame seeds and parmesan over.
  11. Bake for 35-45 minutes, or until the crust is golden brown.

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