Spring Asparagus & Ricotta Galette Recipe (Spring Brunch)
🌱🥧 We tried this Spring Asparagus & Ricotta Galette for our spring brunch menu and it's a showstopper! The rustic, free-form crust is buttery and flaky—way easier than a traditional pie. We tried it with both fresh asparagus and blanched, and fresh definitely wins for that crisp-tender bite. The creamy ricotta base is perfectly seasoned with lemon zest, garlic, and fresh herbs. Compared to a quiche, this is lighter and more elegant. We tested it warm and at room temp—both work beautifully. Our honest review: impressive enough for guests, easy enough for beginners. Spring in a tart!
Ingredients
Main ingredients
- all-purpose flour 1.25 cups
- unsalted butter 1 stick
- ice water 4 tbsp
- ricotta cheese 1 cup
- asparagus 1 lb
- egg 1 piece
- parmesan cheese 1 oz
- lemon zest 1 tsp
Seasonings/Sauce
- olive oil 1 tbsp
- garlic 1 clove
- fresh thyme 1 tsp
- fresh parsley 1 tbsp
- salt 0.75 tsp
- black pepper 0.25 tsp
Nutrition summary
Carbohydrates
26 g
36%
Protein
8 g
11%
Fat
17 g
53%
Cooking steps
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1
Prepare the crust: In a bowl, cut 1 stick of unsalted butter into 1.25 cups all-purpose flour and 0.25 tsp salt until mixture resembles coarse crumbs. Drizzle in 4 tbsp ice water, stirring until dough just comes together. Shape into a disk, wrap, and chill at least 30 minutes.
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2
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
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3
Make the ricotta filling: Combine 1 cup ricotta, 1 oz grated parmesan, 1 minced garlic clove, 1 tsp lemon zest, 1 tbsp chopped parsley, 1 tsp fresh thyme, 0.5 tsp salt, and 0.25 tsp black pepper. Stir until smooth and creamy.
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4
Trim about 1 lb asparagus and toss with 1 tbsp olive oil plus a pinch of salt and pepper. Leave spears whole for a stunning finish.
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5
Roll out chilled dough on a lightly floured surface to a 12-inch round, about 1/8-inch thick. Transfer to baking sheet. Spread ricotta filling, leaving a 2-inch border. Arrange asparagus over cheese. Fold edges of dough over, pleating as needed, leaving center exposed.
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6
Brush the crust edges with 1 beaten egg for golden color.
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7
Bake for 35-40 minutes, until crust is golden and asparagus is just tender with crisp tips. Let cool on rack at least 10 minutes. Slice and serve warm or at room temperature.
Personalized Q&A
Q. How authentic is this Spring Asparagus & Ricotta Galette recipe compared to restaurant or bakery versions?
This galette recipe delivers the same rustic elegance you’d find at a top bakery or a spring brunch spot. The flaky, all-butter crust and the bright, herb-flecked ricotta base—plus crisp-tender fresh asparagus—capture the essence of spring and offer bakery-level taste and texture right at home.
Q. Is this recipe beginner-friendly? How much time does it take from start to finish?
Absolutely! The dough process is straightforward and forgiving, and assembly is fuss-free thanks to the rustic free-form style. Total time is about 55 minutes (including chilling, prep, and baking), making it approachable for most home cooks.
Q. Can I make this galette vegan, gluten-free, or use other vegetables?
Yes, you can! For a vegan version, swap in a plant-based butter, a dairy-free ricotta, and skip the egg wash (or use non-dairy milk). For gluten-free, use a 1:1 gluten-free flour blend. Try adding spring peas or thin-sliced zucchini with the asparagus for variation.
Q. How many calories are in a serving of this Spring Asparagus & Ricotta Galette? Is it vegetarian?
Each serving has about 290 kcal. This recipe is vegetarian-friendly, as it contains no meat or seafood—just dairy, eggs, and fresh spring vegetables.
Q. Can I make this ahead and how should I store leftovers?
You can bake the galette a few hours in advance and serve at room temperature or gently re-warmed. Store leftovers covered in the fridge for up to 2 days; reheat in a 350°F oven until just crisp to refresh the crust.
