I know it’s too early for asparagus, at least in New York, but I’m tired of waiting, a feeling that both encapsulates my cooking right now and my mood about [waves hands] everything. I am sure I’m not alone in being ready for summer, for outside, for all of my friends to get vaccinated, for my kids lives to normalize so they can be off screens all day, and I know you do not get things by stamping your feet and demanding them (I may have tried) but if there’s one thing on this list we can safely take an advance on, it’s spring vegetables. Grocery store asparagus is lovely and here for us until the freshly-plucked Greenmarket stuff emerges and I say we embrace it with abandon.
This galette has been several years in the making. Every spring I take a couple stabs at asparagus galettes but have rejected each because they were too woody, soft, discolored, and/or too much work — poaching and water baths or roasting and chopping and just no. [See above: impatient.] If we’re going to make a homemade crust — and if you do, the payoff here is immense — I want everything else to be as effortless as possible. After all of that trial and error, I found the perfect technique in the Zucchini and Ricotta Galette in the archives. Salting and draining sliced asparagus softens it enough that it can finish cooking to a perfect crisp-tenderness in the oven without discoloring. A mixture of cheeses, lemon, and garlic makes an unassuming-seeming base that in the oven, exceeds its potential: bubbling up and locking down the asparagus on top, and sharply flavoring everything. This is fantastic warm or at room temperature, and it keeps well in the fridge for up to a week. You won’t regret making two.
Galettes: Any-Kind-Of-Fruit Galette, Roasted Leek and White Bean Galettes, Burst Tomato Galette with Corn and ZucchiniZucchini and Ricotta Galette, Wild Mushroom and Stilton Galette, and more!
6 months ago: Homemade Cream Cheese, Whole Wheat Chocolate Oat Cookies
1 year ago: Roast Chicken with Schmaltzy Cabbage
2 years ago: Cannelli Aglio e Olio
3 year ago: Fig Newtons and Cripsy Tofu Pad Thai
4 years ago: Granola Bark
5 years ago: Caramelized Brown Sugar Oranges with Yogurt and Potato Pizza, Even Better
6 years ago: Why You Should Always Toast Your Nuts (Please!) and Obsessively Good Avocado-Cucumber Salad
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11 years ago: Baked Kale Chips and Almond Macaroon Torte with Chocolate Frosting
12 years ago: Artichoke-Olive Crostini and Chocolate Caramel Crackers
13 years ago: Spring Panzanella and Lemon Yogurt Anything Cake
14 years ago: Arborio Rice Pudding and Gnocchi with a Grater
Spring Asparagus Galette
- 1 1/4 cups (165 grams) all-purpose flour
- 1/4 teaspoon fine sea salt
- 8 tablespoons (4 ounces or 115 grams) cold unsalted butter, cut into pieces
- 1/4 cup (60 grams) plain yogurt or sour cream
- 3 to 4 tablespoons (45 to 60 ml) cold water
- 1 pound asparagus
- Kosher salt
- 1/2 cup (125 grams) ricotta cheese
- 1/2 cup (45 grams) grated gruyere, comte, or gouda cheese
- 1/4 cup (30 grams) grated parmesan or pecorino cheese
- 1 garlic clove, minced
- Red pepper flakes or freshly ground black pepper
- 1 tablespoon (15 ml) olive oil
- Finely grated zest of 1 lemon
- 1 large egg or egg yolk (optional, for shine)
Make the filling: Hold the asparagus by the tough end (no need to snap it off) and cut the tips into 1-inch segments and the rest of the spears into very thin slices on a sharp angle. In a large bowl, toss with 1 teaspoon kosher salt and set aside for 30 minutes.
In a small bowl, combine ricotta, gruyere, parmesan, garlic, a pinch of salt, and pepper to taste and set aside.
Drain asparagus in a colander and pat it dry on paper towels. Return it to the empty bowl and toss with olive oil, lemon zest, and pepper to taste. (No need to salt because it will be well-seasoned from the salting step.)
Assemble galette: Heat oven to 400°F. Unwrap firm crust dough and line a large baking sheet with the parchment paper that it was wrapped in. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spread ricotta mixture over center, leaving a 3-inch border bare. Spoon asparagus over ricotta layer. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
For a darker, glossier crust, beat an egg or just a yolk with 1 teaspoon of water and brush it over the crust.
Bake galette: For 30 to 35 minutes, until the crust is deeply golden. Serve warm, in wedges.
Do ahead: This galette keeps in the fridge for up to one week. It’s good at room temperature but even better warm, so the cheese is all stretchy again.
Note: You can watch an Instagram Story or TikTok demo of this recipe, too.
150 comments on spring asparagus galette
That picture on the top cheered me up. I cannot wait to try this and hopefully bring it to picnics this summer.
This looks incredible! When draining the asparagus, should I also rinse/wash it, or just get rid of the standing water? (I have two aunts who regularly disagree about this when it comes to salting courgettes, and asparagus is so much firmer I’d like to check!)
Don’t rinse the asparagus after salting.
This turned out really nice. I’d recommend cutting back the amount of leeks from 1 1/4 pounds to 3/4 pounds. It was a little heavy on the leeks and there was a tad too much filling. Also, it’s best to let the filling cool slightly before assembling. But, overall, a very nice recipe. Fort Collins Roofers
Hard to cut back on a nonexistent ingredient. Minus leek?
Yum! I love your galettes and I’ve made your summer (cherry tomato/corn) and fall (squash/caramelized onion) so I’m excited to have a spring version! I make a spring asparagus dish with shallots, peas, and basil … I might incorporate that into the filling here. Putting this on my list for next week!
Would love to make this for someone who can only eat parmesan cheese. Do you think it would still work without the ricotta?
I plan to substitute raw chevre, mostly because I have tons of it but I think it should work nicely here. Is that an option for you? Our chevre is quite creamy but if you can only get crumbly chevre then mix it with a liquid of your choice (milk, water, thin yogurt) to get the consistency more like ricotta.
Kite Hill makes a vegan ricotta that works really well for me. I’ve used it in lasagna mostly but will definitely use it here too. It’s almond based.
Pam – I am going to give that a shot with some vegan parm. Thanks!
When you say 1lb of asparagus, can you estimate the volume once it’s trimmed and cut? That would be very helpful!
I’m in Texas and lucky enough to have a large bed of asparagus. We’re nearing the end of the cutting season (and it was affected by that wild freezing weather we had 2 months ago) so the spears I cut now are going to be lots of varying thicknesses and lengths.
Also, I usually make my pie crusts in the bowl of the food processor. First to quickly pulse the dry ingredients, then cut in the butter, and finally to add the liquid until it quickly comes together. Do you think that would work here too? Since we have a dishwasher, I don’t mind the extra dishes but I know sometimes a dough can get overworked.
Looks delish! Hoping to make it this weekend when we welcome my parents (vaccinated!) to finally visit us (partially vaccinated) and see the kids again.
I always make Deb’s galette crust in the food processor. Works beautifully.
I made your glorious galette with asparagus for brunch this morning. I had home made ricotta and a disc of frozen pie crust made with Sonora White flour I had milled myself. We enjoyed the galette with a couple of poached eggs and some locally cured bacon. This evening I prepared a garden bed for planting asparagus. So in a couple of years, maybe I’ll be able to make this with all local ingredients. LOVE how crunchy and lemony- fresh the asparagus is!
I’m sorry, I didn’t catch the weight once trimmed. You probably lose 20% by volume but 25% by weight since the tough ends are heavier. You can use the food processor but I prefer to mix in the liquid ingredients by hand or the butter gets overly pulsed in.
You lose close to 50% by weight when snapping thick spears at the natural breaking point, about 25-30% trimming medium or thin spears with a knife. It’s a lot, I know, I’ve been tracking vegetable waste for many years.
Thank you — that’s very helpful to know! (I never snap, though. Too much of a control freak.)
I just made this and ended up with approximately 3.5 cups after trimming and chopping.
ON.MY.LIST :) I do want to say, though, I am a homemade ricotta advocate. First, after years of culturing Kefir, I switched to making yogurt (Instant Pot) and draining for “greek yogurt” … which results in yogurt whey. The best ricotta that I have ever made and continue to make: 2 cups whey, 1/2 gallon milk, 1/2 tsp salt. Bring all to 180F. Remove from heat and let stand 15 min. Use slotted spoon to retrieve curds and drain curds. Holy darn cow – super ricotta. I use this in lasagne, etc. but now will try this recipe.
Thanks for the ricotta tip! Will pass this on to my wife who is our chief fermenter (I get to be our chief cook).
This is similar to the way I make paneer but do not use whey, just milk and lemon juice when it reaches 180F. I wonder how close paneer and ricotta are?
I have Boursin and manchego cheese at home (no gryuere or the like). Could that work or should I run to the store??
They are very similar, only paneer gets more strained and then pressed to release more of the whey. So that it becomes more solid. Ricotta is closer to sandesh consistency if you know what that is.
Deb has a recipe for homemade ricotta on this website which pretty much follows everything you’ve outlined on here. I’m actually using the ricotta from whole milk that I had leftover to make this galette for the first time.
Any reason why this galette crust doesn’t have the lemon juice or vinegar that your other galette crusts call for?
This looks so tasty and I can’t wait to make it!
In case anyone is wondering, I have made this galette crust many many times with a gluten free flour blend and it works perfectly with no other substitutions or adaptations.
Thanks for the info! Which gluten free flour blend do you recommend?
I use the America’s Test Kitchen recipe for a gluten-free all-purpose flour blend. It’s got white rice flour, brown rice flour, potato starch, and tapioca starch. I’m sure other AP blends would work very well here also.
For most recipes, I also add a 1/2 tsp of xanthan gum per cup of flour. Skip this if you’re using a ready-made blend that already contains xanthan or psillium.
Also, be sure to measure gf flour by weight, not volume, when making the substitution! For a recipe like this that provides the weight, just use whatever’s listed. For recipes without weights, do 5 oz per cup. GF flour packs into cups completely differently than wheat flour.
You can absolutely add it here, but I skipped it. You’d want 2 to 3 teaspoons and use 1 tablespoon less water.
The sour cream or yogurt adds the acid here :)
i think so about your articel.. this is good.
Oh wow this looks great. Can’t wait to give it a try this weekend!
Here in Washington state I drove out to the farm for my first asparagus of the season last weekend. I made my husband eat it alongside tacos tonight – we will eat it nearly every night for a while. I do the same thing with sweet corn – if people want more variety rather than always eating my favorites in season, they can cook. I’m making this as soon as I get to the store for ricotta!
I’m in Washington state and I do the exact same thing!! I have 10 lbs of Farm asparageese in my fridge right now. We eat whatever is in season and if I get complaints….. they know what to do!
I made this tonight – spur of the moment so I used a Pillsbury Pie Crust (sorry) and it was delightful. I was amazed at the flavors – I added more garlic, lemon zest snd red pepper flakes than the recipe called for as we are a spicy bunch in this house. A great way to eat asparagus when your husband loves it and you only tolerate it! Thanks.
Leslie, so happy to read this. I have Pillsbury pie crust in the fridge and contemplated trying this recipe with it.
It was fine! I make crostatas with it all the time. Why miss a great recipe because you don’t have time to make dough? It was not as pretty, but delish!
I made this on Easter with boursin, a dollop of ricotta, parm and gruyere. The cheese was past the best by date (not much, and my ricotta was dry) sp there was no problem with excess So moisture. So very delicious! Thanks, Deb!
I live in Southern New Jersey and, yes, greengrocers are just coming out with affordable asparagus and my husband brought home a bunch as a peace offering yesterday (we had a disagreement the night before). I will try this recipe today.
I love that he brings you asparagus instead of flowers!
Completely unrelated, as my favorite questions tend to be: Awhile back, think on the ice cream sundae cake recipe, you said that you were using store-bought maraschino cherries, because even you have limits. As somebody who just now ate one such cherry despite knowing better, and as somebody who understands that some things should just be prepared in advance and kept in the fridge (pickled red onions being the Platonic example), have you considered DIY-ing a maraschino cherry recipe just in time for summer cocktails (or, in my case, because it’s all about ME ME ME ME, zero-proof cocktails, a/k/a mocktails)?
StonewallKitchen makes some wonderful cherries that are perfect for Sundaes and drinks.
Cook’s Illustrated magazine also had a DIY recipe for cocktail cherries recently and they really look tasty! I think they used frozen cherries and cherry juice, but I am not sure. Might be worth checking into though.
If you’re referring to their Bada Bing Cherries, I totally agree!
I’ve definitely thought about it — maybe I’ll try that CI recipe during cherry season.
Thank you for The Everything (really, thank you) but also for the partial whole wheat swap suggestion. If somebody had a hankering for a mustardy zing, what type and how much would you add and where? Schmeared directly on the crust before the ricotta mixture? Added directly to the ricotta mixture?
Exactly — directly on the crust. Use a full tablespoon.
This is loely, making it tonight, but may I ask if there is a reason not to roll the galette dough out directly on the parchment paper itself, transferring the paper and the dough to the baking sheet at the same time? I hate wasting flour and having to clean my countertops if I can avoid it…
I did exactly that, using the flexibility of the paper to dislodge the crust a few times. Worked just fine, and no flour mess! This galette is AWESOME (except for the calorie content….)
It’s going to be wrinkly and hard to roll on once it’s wrapped the dough. Also, this dough is very much on the soft side, so it can help to use flour here. But if you work quickly on a fresh sheet of parchment, it should be fine.
I rolled right on the existing parchment. It worked great! No wrinkling.
I came to the site because I thought I remembered an asparagus pizza from you. Then I saw this and squeed so loud my husband had to come over to see what the heck I was looking at! Forget pizza, this is tomorrow’s dinner!
This pastry with ricotta base has been my go-to for CSA veggies. I don’t have a food processor, so I grate the chilled butter, toss with flour and freeze for about 15 minutes , and do some quick turns with the dough before rolling out.
Wow! The best savoury galette I’ve made so far.
Deb, have you tried freezing the butter and grating it on a large-holed grater? I get impatient with cutting up butter. Grating it — and stopping occasionally to mix the grated bits in, lest they glom up — seems to take less time.
I don’t have the science on it, but I’m convinced it’s less flaky and I hate the buttery mess on my hands, even if you start with frozen butter. But! I know many that swear by the technique and see no reason to not embrace it if it makes things easier for you.
I’m not sure I understand the salting & draining technique here to precook the asparagus. Do we soak the asparagus in water and then drain it? or just salt them to get the excess water out? Rinse the salt off or no? Thanks!
No need to rinse it. It softens it so it cooks faster, and releases a lot of the water, so the galette doesn’t get soggy when it bakes.
Same dough recipe works fine in food processor. After adding the sour cream just turn it on and let it run till a ball just comes together. Form a ball…dust w/ flour, cover and let rest 20 min. or so, and you’re ready to roll. Whatever you don’t need for current use keeps well in refrigerator or freezer.
I always make my pie crust this way ! I contemplated starting a pie company at one time. It works great and no one can tell any difference. :)
I have Boursin and manchego cheese at home (no gryuere or the like). Could that work or should I run to the store??
You must be reading my mind because I was wondering why I’ve never tried it with boursin… I think it will be fine, my only concern is that it might be a little runnier than baked.
It’s a raw, cold and dreary day here, but this was like a blast of sunshine. I used mozzarella instead of gruyere, but it came out beautifully!
I made this! Delicious! One pound of asparagus was a little more than needed. Happy I weighed it out. Overall I’ll definitely be making this again for a party!
Made this tonight for dinner. I had some frozen galette dough and frozen ricotta which I used. I actually followed the recipe exactly and it turned out perfectly. I highly recommend the egg wash; it definitely adds a shine to the finished galette. This is definitely a keeper. Now I’m wondering what other vegetables I can use besides asparagus…
Oh, I did change one thing…I did not salt the asparagus and let them sit for 30 minutes. Didn’t seem to matter!
I made this and it was spectacular. I did a couple thing differently than the recipe:
I used dehydrated garlic instead of fresh in the filling, added extra salt to the crust, added parmesan cheese mixed in with the asparagus, and the most notable change was using cream cheese instead of ricotta. Next time (I am already planning on making it next weekend) I will use a full 8 oz package of cream cheese instead of eyeballing half of it). I also let the asparagus sit for hours instead of 30 min. It was SO GOOD.
Made this last night for dinner. It was delicious. The only problem was the underside of my crust was a bit soggy, but I attribute that to me deciding to make pastry on an 80 deg day and not keeping it chilled enough. Deb, your galettes are so easy and so impressive when they are done!
Been a lover of SK for years. I’ve made dozen of recipes, every galette too! I was so happy to see this recipe posted last week, especially since I received my first 20 pounds of fresh Walla Walla valley asparagus! Like all the other galettes on SK, this one is a homerun, especially for those who want to impress someone with a “fancy” appetizer. Will be making this again before asparagus season is over!
I made this lovely galette this weekend! It was so simple and flavorful. I was a little… intimated by the pie crust, but it was really easy to make. I want to try this again with more savory fillings/toppings. YUM!
Loved these flavors together! What do you think about pulsing the stalks in the food processor to get more of a “rubble”? The open center pieces were a little twiggy
I made this this past weekend and it was delicious! I used fontina instead of gruyere bc that’s what I had. Loved using the whole wheat flour in the dough. I didn’t use the egg wash but I will next time to give it a little more color. Thanks for another great recipe!
Made it for dinner last night with green salad and we loved it (however it was a meal for 2 adults and 1 child, not really 8 portions). I followed the recipe pretty close, except I use only all-purpose flour, I peeled the ends of the asparagus, the few that I left unpeeled l felt were bit too woody for my taste even after letting them sit in salt for 30 min and I used emmental instead of gruyere cheese as that’s what I had.
Definitely an impressive and easy dinner.
It’s not often that a recipe surpasses my expectations- but this one did. It was so delicious and tasty! I’d make it every week, if there were not a full stick of butter in the crust. ;)
This was dinner last night and it was delicious! I was so pleased with myself lol and my husband loved it too, although oddly my kid wouldn’t eat it. I made it as written and wouldn’t change a thing
Deb, your galette recipes have gotten me through the pandemic this past year! I had the Butternut&Caramelized Onion version on repeat last fall, and the Wild Mushroom&Stilton Galette made a memorable appearance at a celebratory brunch the weekend of November 7th. I couldn’t wait to try your new asparagus one, and it totally rocks! The method of of salting/draining the asparagus is ingenious, and I love how the lemon zest and red pepper flakes punch up the flavor. I already cannot wait to make this again!
Deb, this looks delicious! Do you think it would work if I divided the dough and ingredients into 6 or 8 portions so I could make individual galettes? Thanks for your thoughts!
This was so good. I replaced a third of the all purpose flour with rye and it made the crust was nutty & delicious.
I see some people wondering like I did if they should rinse the asparagus after salting and letting sit. I did rinse it, and needed to add some salt with the olive oil & lemon zest, so maybe don’t? But it was super salty before I rinsed it.
Also Deb, this is definitely one to tag as “put an egg on it”…
Good tip! Thanks. (I don’t rinse the asparagus, just no need to add any additional salt.)
Deb, I love your savory galettes so much! I made this one tonight. I forgot ricotta at the store, but it came out great with just gruyere and Parmesan. Pairs well with homemade tomato soup.
Made this last weekend for brunch. Everyone loved it! I am intimidated by pastry in general, but your galette crusts are practically foolproof. Finished the last piece today for lunch. Fresh and bright. If you make it, don’t skip the zest, it really makes all the flavors shine.
Wow the asparagus is so green! Looks great.
I bet this would be pretty awesome with white asparagus too!
Devan from Braised & Deglazed
I made this for dinner tonight and followed the recipe exactly, except I realized after I put it in the oven that I forgot to include the garlic. We didn’t miss it. This is an amazing recipe. The whole family loved it so much, that it was hard not to eat the entire thing. The flavors come together beautifully. I will be making this often while asparagus is in season. Thanks for another keeper!
Delicious and beautiful. Made this for dinner last night. Hubby, who doesn’t like asparagus, ate two servings. Still ordering groceries instead of in person shopping, so my asparagus was very thick. Sliced thinly and was perfect. Baked on a heated baking stone to ensure bottom was nicely browned. Another smitten kitchen success! Thank you.
Oh, my goodness! We made this last night. It came together so easily and quickly and was absolutely delicious. I accidentally added the lemon zest to the ricotta mixture and used 1/2 c parmesan, 1/4 grated italian cheese blend from TJs and ricotta as specified. It tasted like the best version of spring. Make, make, make this on repeat!
I just made this. I accidentally read 8 tablespoons of butter as 8 ounces. So TWICE as much butter. (Head slap) Anyway – still very delicious. I wonder if my husband, who raved about it, will love it with the correct amount of butter? I think so. Its a keeper…
Delicious! This recipe – and your Shaved Asparagus Pizza recipe – will be in constant rotation this spring.
WOW! Made this almost exactly as the recipie suggested. Used less of my fresh Washington State asparagus and it came out great! Thinking about what veggie to mix in for the next one. English peas? Sauted mushrooms? Ideas anyone?
Made this for dinner tonight and it’s a lovely addition to add to my spring meals
I am not a huge ricotta fan and substitute cottage cheese in recipes. Sometimes I blend it depending on the recipe…but it worked great in this one! Very delish recipe!
I made this with quark and cheddar instead of the other cheeses and swapped about half of the asparagus for tenderstem broccoli and it was delicious! The dough was very very soft and sticky but that’s partly because I was a bit impatient and only left it in the freezer for about 15 mins… thank you Deb for another great recipe!
I made this spur of the moment last night after realizing I had some time and the ingredients and I loved it and it was gorgeous and feasible for even non-dough-savvy me. It’ll be perfect to serve at a spring brunch. My only note is that I don’t think the cheeses needed the extra salt but it’s not it made the dish was crazy salty–but you can omit it if you don’t like things on the saltier side. I also didn’t have much to drain off when I drained the asparagus in case someone is wondering if there should be a lot of liquid there.
Delicious. Turned out beautifully. No need for egg wash; gorgeous crust.
I love that the asparagus comes out so tender/crisp. (I did rinse and drain it after the salting step.) I didn’t have ricotta on hand so I used a blob of cream cheese instead. Otherwise I just followed the recipe. I thought it made more pastry crust than I needed, so I trimmed a bit after it was rolled out. My husband the carnivore really enjoyed it.
Delicious! I can’t digest dairy and was worried the substitutions wouldn’t work, but they did. I used Miyokos vegan butter [it doesn’t always work in pastry], Forager vegan sour cream, and as always whole wheat pastry flour. For the filling, I used Kite Hill vegan ricotta [also works great in lasagna], and follow your heart shredded vegan parmesan. Did not try subbing a vegan cheese for the gruyere; experience has taught me that it’s just not the same and most times is just sad. Dough sat in the fridge for 3 days because life.
Next time I’m going to try Aleppo pepper instead of the lemon zest.
This was a huge hit! I made the 1/2 whole wheat flour variation and used gruyère cheese. In the future, I may dial back the lemon zest a bit and slightly increase the salt in the dough, as I found the former a little strong and the latter didn’t disperse as well as I would have liked. I did end up having to use my favorite cheat method of increasing moisture in the dough – ice cold vodka (thank you, J. Kenji Lopéz-Alt), as even four tablespoons of ice water weren’t sufficient to make the dough pliable. That could have been because I was mixing it by hand instead of in a food processor, or because I live in Tucson, AZ, where it is very dry.
I made this last night and notwithstanding some reading comprehension problems on my side, it was absolutely delicious!!! I’d absolutely make this again for a fancy feeling brunch. Thanks for another winner, Deb!
I made this for dinner tonight and it was deLicious and so easy. I loved the buttery crust. It was pretty too. I’ll be making this every spring.
Stellar recipe. We loved it. This will be made on a regular basis in asparagus season. I don’t know if it was because of salting and the slicing thinly but I loved the texture of cooked asparagus. And the lemon zest, muah. Really complemented the grassy flavor!
Also, truly appreciate the note on swapping with WW flour. I am someone who doesn’t want all purpose flour for our regular dinner. Desserts and occasional stuff, yeah. But not every day dinner.
And if anyone’s interested, I used 100% whole wheat pastry flour and the crust was delicious. I used yogurt and also added the juice of a small orange. I’d seen it mention on KAB that it tenderizes the whole wheat crust. This crust was delicious enough that I’m going to use this full fat yogurt and OJ combo for all my ww pie crust needs.
Made this last night with some wild-esque asparagus. It was easier to handle the dough than I was fearful of, and tasted great.
Made this on a whim last week, and I’m glad I did! I did sub for some whole wheat flour in the dough, which was lovely. If anyone’s looking at the recipe and wondering if a whole lemon’s worth of zest is too much, it’s not! It’s the perfect balance.
Thank you, Deb, for yet another great recipe. You were right that this dough is easy peasy. I rinsed the asparagus after salting, which reduced the salt, but next time I would be sure to drain the rinsed asparagus more thoroughly. The bottom crust in the middle was a wee bit soggy. I used sharp cheddar instead of Gouda or Gruyere because that was all my little corner market had. Paired with a salad and a merlot and this made for a wonderful diversion from our usual Friday night pizza event.
Great l recipe!! Enjoyed making it as much as devouring it!
Made as per recipe and it was the tastiest meal in ages. Thanks Deb!
Yum, this turned out so delicious! I used a pie crust I’ve had in the freezer for a while, but otherwise followed the directions as written for the filling. It was delightful, I’ll definitely be making again!
It’s a raw, cold and dreary day here, but this was like a blast of sunshine. I used mozzarella instead of gruyere, but it came out beautifully
I made this and it was so delicious! I loved the crust recipe (although I used all white flour because I overlooked the tweak to use 1/2 cup of whole wheat. Next time I will add whole wheat.) Anyway, I think the addition of yogurt made all the difference. I also used Buttery Sticks instead of butter as I didn’t have any thawed butter. I don’t know if that was a factor but the whole thing turned out delicious. The lemon zest was the icing on the cake!
This sounds amazing! Can I use 2% greek yogurt instead of regular plain yogurt for the crust?
I use Greek yogurt all the time in the recipes that Deb has written for galettes/pie crusts. You could probably even substitute sour cream without issue.
This was lovely! Used store bought dough but followed the recipe as written outside of that.
This is delicious as always – love your savory galettes! – but I’m really just here to say that this galette dough is among my favorite recipes. I’m using the old version (from the mushroom galette years ago) which includes lemon juice, and I use greek yogurt exclusively because I always have it on hand, but I think you could put shoe leather in this and it would taste good. We find the leftovers aren’t as compelling, so when I make it for 2 I only use half of the dough (and innards) and then freeze the other half uncooked, which makes for an indulgent but easy weeknight meal sometime in the future. Truly a desert island recipe.
This looks DELICIOUS! But, I don’t like the grainy texture of ricotta. What could I use instead?
Made this tonight (albeit with store-bought crust, and could only find the pre-shaped kind). It was delicious but cooked a bit unevenly – the asparagus on top was a bit burned and the bottom crust was undercooked and a bit wet.
I know that’s probably the store-brought crust, but I tend to find that layered pies and galettes always come out uneven for me. Would it work to mix the cheese and asparagus before cooking rather than layering? It would be less pretty, of course…
I have to wonder if maybe your ricotta could have been a bit too watery? Maybe try draining it via a colander with a coffee filter to get out extra water? Or maybe your asparagus wasn’t salted enough?
This tastes freaking amazing, despite my comedy of errors. Sharing what I did in hopes that it helps others. The 1/2 cup wheat flour makes an incredible difference, don’t sleep on that. I used Miyokonos non-dairy butter in the dough and after an hour in the fridge and 20 minutes in the freezer, it was still so soft I had to pick up the goopy pieces after rolling it out and press it back together on the baking tray. I love Miyokonos but maybe I should have frozen the butter before using it in the dough? I ended up throwing the whole tray in the freezer for 15 minutes. Then it was too hard to fold around the filling for a bit and once it softened enough, it was falling apart again. 😂 So I used bits of the overlap to patch it and you know what? It’s effing fantastic. Also, my asparagus turned out to be older than I thought, so I salvaged 6 oz of the pound, and thanks to another commenter’s input, I added in 2 oz of sliced shallot and a half cup of peas. Oh, and I also have some dairy issues so I subbed soft goat cheese, grated goat cheese, and cashew parmesan for the various cheeses – and it was SO GOOD. And while I am laughing at myself for all the substitutions and goofy technique, and I usually follow your recipes far more religiously, I think it’s a testament to your mad recipe guru skills that I can give myself every opportunity to screw this up and it still turned out so very yummy. Thank you, Deb. 💜
Made this a couple of nights ago, and one more portion leftover for tonight! I made the dough with the whole wheat, even measured to make sure it was right about 14″ across!
The only tweaks I did was to swap a ramp bulb for the garlic, put some fresh cut ramp leaves on the cheese under the asparagus (so they wouldn’t burn), and I tossed the asparagus with a heaping teaspoon of ramp pesto. I mean, it’s spring so why not! (I had foraged the ramps myself the weekend before).
This is going to be a dish I look forward to every spring, with or without the ramps!
Made this tonight and it was excellent! Delicious filling, asparagus was the perfect texture, the lemon zest added a nice brightness, and the crust turned out flaky and savoury. Definitely one to add to the recipe notebook!
Eh. Followed the recipe and had wonderful asparagus but it’s not something that I will make again. Your recipes are usually spot on but not this one.i
Just coming back to comment again about how amazing this recipe is. Made it again yesterday as part of brunch. It was equally loved by both my 14 year old son and my finicky mother in law. I wish every recipe delivered such a miracle!
Looks fantastic! Was thinking of making 2 smaller versions instead of 1 large galette, and freezing one. Would you freeze unbaked, or post-bake?
Hi Deb! These look fantastic.
I made this for dinner last night and it was a big hit. Soooo delicious! Thank you for another wonderful recipe.
I’ve made this three times, it’s that good (and it’s asparagus season)! It works better with a mild gruyere. The stronger cheeses overpower the more delicate asparagus flavor. And the mild cheese allows the lemon zest flavor to come forward.
Great recipe, and I especially like the crust, which comes together so easily.
Deb, would this recipe work with other any other vegetables? I’m thinking of making this galette plus another one to keep the asparagus-averse happy.
I just got a message from someone that she made this as a mash-up with broccoli rubble, so: yes!
This recipe is idiotproof: I made a ton of substitutions that should have ruined it (used whipped feta + boursin + manchego for the cheese mixture since that was what I had, used whole wheat flour, and didn’t weigh the asparagus – just used the whole bunch) but it was still great. Thank you for designing such an adaptable recipe!
I made this last night, incredible and easy
I’m wondering if I could make two smaller galettes from this recipe – would they need to be baked for less time?
They’re usually only done a little faster — you can check in 10 minutes early, just to see.
Great recipe. I used a ton of asparagus so it has lots of veggies. A HUGE hit as an appetizer. I cooked it a day ahead and heated it up when ready to serve. Was even great days later heated up. Plus I froze some and hope that will taste good too.
I made the dough and froze it for later use. How long is it good in freezer and how can I adapt it if I decide to use it for a dessert galette?
Can you share how long and at what temp you reheated it?
I reheat mine at 350 and it normally takes 10 (from room temp) to 20 (from fridge).
This came out so wonderfully! I made the crust with GF flour and it baked up SO nicely. Also added some browned Beyond Sausage crumbles to the filling. Made for a really lovely, special and filling main!
This was really fun and easy to make. Beautiful to look at and delicious too. Followed the recipe exactly with a last minute addition of some dashes of nutmeg to the ricotta cheese base. Loved it!
My family has requested it for our Easter brunch. They LOVED it! Ill be making three! 💟
How would you reheat?
Sheet pan with a piece of parchment on it; 350 degrees for 15 minutes or until hot.
I made this today and it was a big hit. I have struggled with pastry, but this crust is easy and rolls out well. I used only white flour. Love salting the asparagus first; still has some crunch but is cooked through when out of the oven. I forgot to use the egg wash, and definitely will add that the next time I make it. For my taste, I would use a little more garlic. My question: when do you add the red pepper flakes – to the cheese mixture or to the asparagus mixture?
There’s no way you can get a fully cooked crust with the filling without ruining the delicate asparagus that is supposed to cook with it. Asparagus in the oven only take 2-3 minutes at most to be tender and still stay bright green. Perhaps you cook the galette with the filling first for 30-35 minutes, then you add asparagus at the end for 2-3 minutes longer? That’s what I do when I make it.
Deb…Your dough has made me a believer. They always come out wonderful. I use both your savory and sweet galette crusts often. The use of yogurt is a game changer. I will be baking this for friends as soon as possible. Thank you.
I made this last week and it was delicious. I want to make another while asparagus is still in season. Do you think you could freeze it? Would you bake it first and then freeze or just assemble and freeze?
Wow! This was excellent! Subbed 1/4 of the AP with rye flour. The pastry was crisp and perfect. The method of salting the asparagus is brilliant. Removed it to a pizza board immediately as there was some liquid on the parchment to keep it from getting soggy.. nice for table presentation as well.
Will use this pastry and ricotta filling (with a little maple syrup) as the base for a fruit galette.
I *just* made this on Saturday for a fancy afternoon gig and it was wonderful. I used ho-hum grocery store asparagus and swapped the ricotta for marscapone because that’s what I had. The galette comes together really easily, looks impressive and tastes divine. A keeper for sure!
Also, long time fan reporting that I’m so excited for your next cookbook. Good on you and yay for the rest of us!
Simply delicious. I made this one evening last week around kids’ activities and bedtimes for a work meal. Very doable. I used grocery store asparagus and It was wonderful. I used mozzarella and parm cheese. My colleagues enjoyed this galette. The crust is lovely. I will make it again with local, fresh asparagus soon and try the other galettes on the site.
Re the Galette dough: mine was somewhat soggy/underbaked although I had given it plenty of time. I used low fat or non-fat yogurt. Did I need more fat from regular yogurt? Worked the dough too much or too little?
This was delicious! I’m glad I ignored my usual fear of working with dough. It was elegant and looked special, perfect to serve to my gourmet mother on Mother’s Day. I entertain a lot during the summer and plan to run this recipe into the ground.
I only made the crust for a tomato, zucchini, carmelized onion galette but I must say, I’ve been using ina G’s crust recipe for ages but man this crust… amazing. I’m switching from now on. That all butter recipe, exquisite. I made in food processor but as you said, took it out while it was still crumbly and pushed it together myself. thanks.
I made this as written with the only change substituting Gouda for Gruyere, as that was what I had. It looked great, but the taste was not my cup of tea. The lemon was very dominating, and the Ricotta was too bland and soft for my taste. I didn’t eat up, and froze the rest. That worked fine, and it didn’t even turn out too soggy when reheating.
I guess I just like my asparagus with a bit more contrast. If I ever make this again I might give the asparagus a few swishes in a pan with some Aceto Balsamico and garlic, leave out or reduce the Ricotta and reduce the lemon as well.
I love, love, LOVE this recipe and it’s a dinner staple, but I always seem to fold it so that I end up with some uncooked pastry dough in the places where I’ve folded it (even when the rest of it is very nicely browned). Any tips? Should I be rolling the edges super-thin, or trimming off extra? Have other folks found a way to cook every bit of dough all the way through?