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Delicious and interesting brunch recipes for your next gathering

Spring Asparagus & Herbed Ricotta Galette

A rustic galette featuring seasonal asparagus, tender leeks, and a creamy, herb-scented ricotta filling, perfect for brunch or potlucks.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer, Brunch
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pastry Base
  • 1 sheet sheet (about 9–10 inches) of store-bought puff pastry, thawed, or 1 homemade galette dough
Vegetables
  • 10-12 spears asparagus, woody ends trimmed
  • 1 medium leek, white and light green parts only, thinly sliced and rinsed
Filling
  • 1 cup whole-milk ricotta (or part-skim if preferred)
  • ½ cup grated Parmigiano-Reggiano or Pecorino Romano
  • 1 large egg for filling
  • 1 large egg yolk for eggwash
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh chives, minced (or 1 teaspoon dried)
  • 1 tablespoon fresh parsley, chopped
  • to taste Salt and freshly ground black pepper
Optional Toppings
  • 4 oz thinly sliced prosciutto or smoked salmon for topping

Method
 

Preheat and Prep
  1. Preheat your oven to 400°F (200°C). If you have an oven thermometer, check it — consistent heat is the secret to a crisp, golden crust.
  2. If using frozen puff pastry, thaw it in the refrigerator overnight or on the counter for 30–40 minutes until pliable but cool.
Prepare the Asparagus
  1. Trim the woody ends off the asparagus (snap them where they naturally break).
  2. Quick-cook options: Roast: Toss asparagus with 1 teaspoon olive oil, salt, and pepper; roast at 425°F (220°C) for 6–8 minutes until tender-crisp.
  3. Boil/Blanch: Bring a pot of salted water to a boil; blanch asparagus for 1–2 minutes, then plunge into ice water to keep color and texture.
  4. Tip: If using thicker spears, halve them lengthwise for even baking.
Sauté the Leeks
  1. In a skillet over medium heat, warm 1 tablespoon olive oil. Add sliced leeks and a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, 6–8 minutes. Let cool slightly.
  2. Variation: For a sweeter profile, cook leeks lower and longer to caramelize (12–15 minutes).
Mix the Ricotta Filling
  1. In a bowl, combine ricotta, grated cheese, egg, lemon zest, lemon juice, chives, parsley, salt, and pepper. Mix gently to a creamy consistency.
  2. Taste and adjust seasoning — the ricotta should be bright with lemon and well-salted.
  3. Tip: For a lighter texture, fold in 2 tablespoons of plain Greek yogurt or a splash of milk.
Shape the Dough
  1. On a lightly floured surface, roll your pastry into a rough 12-inch circle.
  2. Transfer to the parchment-lined baking sheet and spread the ricotta mixture in the center, leaving a 1 1/2–2 inch border around the edges.
Arrange the Vegetables
  1. Lay sautéed leeks evenly over the ricotta. Arrange asparagus spears in a starburst or parallel pattern on top of the filling.
  2. If using prosciutto or smoked salmon, place it over or under the asparagus depending on preference.
  3. Fold the edges of the pastry up and over the filling, pleating every few inches to create a rustic tart edge.
  4. Brush the pastry with beaten egg yolk (or whole egg) for a glossy, golden finish.
Bake
  1. Bake the galette on the middle rack for 28–35 minutes, until the crust is puffed and golden and the filling is set.
  2. Rotate the baking sheet halfway through baking to encourage even browning.
Finish and Rest
  1. Remove the galette from the oven and let it cool for 10 minutes on a rack.
  2. Finish with a drizzle of extra virgin olive oil, a sprinkle of flaky sea salt, and additional lemon zest.

Notes

Puff pastry gives a flaky, buttery crust and is a time-saver; a whole-wheat galette dough makes the dish heartier. Assemble but don’t bake if preparing ahead; refrigerate for up to 24 hours.