Recipe

Loaded asparagus and ricotta galette

The perfect spring dinner.

  • 1 hr cooking
  • Serves 4
  • Print
    Print
Spring is here, time to lighten up your meals. Buttery pastry encases a creamy centre with hints of lemon and chilli and topped with fresh asparagus.
Looking for more spring dinner recipes?

Ingredients

  • 400 grams firm ricotta
  • 150 grams soft goat's cheese
  • 1 egg, beaten lightly
  • 4 bunches asparagus (680g), ends trimmed
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, sliced thinly
  • 1 fresh long red chilli, sliced thinly
  • finely grated vegetarian parmesan-style cheese, to serve (optional)
Rough puff pastry
  • 2 cups (320g) pastry flour
  • 180 grams cold butter, diced
  • ½ cup (125ml) iced water
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fine sea salt

Method

  • 1
    Make rough puff pastry. Place flour, half the butter, the water, oil and salt in a food processor; pulse until dough just starts to comes together but butter chunks are still visible. Add remaining butter; pulse three times. Turn dough out onto a lightly floured surface. Bring together with hands to form a rough rectangle; it will be very crumbly at this point. Roll into a 26cm x 30cm (10½in x 12in) rectangle; fold short ends into centre, overlapping each other. Turn pastry a quarter turn. Repeat process once more, dusting underneath generously with extra flour as needed. Transfer pastry to a large oven tray lined with baking paper; freeze for 20 minutes.
  • 2
    Meanwhile, preheat oven to 180°C/350°F.
  • 3
    Process ricotta and goat's cheese until smooth; season with salt and pepper.
  • 4
    Transfer chilled pastry on baking paper to work surface. Roll pastry into a 29cm (11¾in) square. Spread ricotta filling evenly on pastry, leaving a 3cm (1¼in) border. Fold pastry edges over to form a border. Carefully transfer pastry on paper to large oven tray. Brush pastry edges with egg.
  • 5
    Bake galette on lowest oven shelf, turning tray halfway, for 35 minutes or until pastry is cooked through and golden.
  • 6
    Meanwhile, place asparagus, rind, juice, oil and garlic in a medium bowl, season; toss to coat. Transfer to a large oven tray lined with baking paper. Place asparagus in oven for last 10 minutes of galette cooking time.
  • 7
    Serve galette topped with asparagus, chilli and parmesan.
    rough puff pastry

More From Women's Weekly Food