Celebrate the flavors of spring with this rustic asparagus galette, featuring creamy ricotta and tangy goat cheese baked to golden perfection. A simple yet elegant dish that's perfect for brunch, an appetizer or a light dinner.
A homemade galette involves mixing together a dough, however I opted for a quick and easy version so this recipe calls for store bought pie crust! This is the perfect solution for when you want an elevated dish that's easy to assemble.
This savory springtime galette is stuffed with asparagus, ricotta cheese, goat cheese and lemon zest, all served on a flakey, golden brown crust, creating a beautify melody of flavors. Top it all off with a pinch of crushed red pepper flakes for a little kick, and a drizzle of honey for some added sweetness.
Best of all, you only need a few simple ingredients to make this tasty dish. This asparagus galette recipe pairs well with a simple arugula parmesan salad, cottage cheese egg bake for brunch or asparagus and pea pasta.
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Key Ingredient Notes
- Asparagus - I recommend using fresh asparagus for this recipe, however I have swapped in frozen asparagus in a pinch.
- Frozen pie crust - make sure to thaw it the day before so it's ready to bake with!
- Ricotta - look for part-skim (low-fat) ricotta cheese.
- Goat cheese - I recommend buying a 4 oz container of crumbled goat cheese. You'll only need about ½ of the amount in the container (2 oz).
Substitutions & Variations
- Cream cheese - swap in cream cheese instead of ricottacheese
- Vegan - use vegan ricottacheese or vegan cream cheese as the base and vegan feta cheese or goat cheese
- Puff pastry - you can swap in puff pastry in place of the pie crust, creating more of a flakey asparagus tart
Step by Step Instructions
- Step 1: Stir together the ricotta, garlic, salt, pepper and lemon zest in a small bowl.
- Step 2: Spread the cheese mixture around the pie crust, leaving about ½ an inch around the edge of the dough. Add the crumbled goat cheese.
- Step 3: Top the cheese mixture with the sliced asparagus.
- Step 4: Carefully fold over the edges of the pie crust, about ½ an inch towards the center.
5. Step 5: Bake for 30 minutes. Top with a drizzle of honey and red pepper flakes (optional).
Hint: I recommend slicing the asparagus into bite-sized pieces rather than keeping the stalks whole. I find it is much easier to eat this way!
Emily's Top Tip
"Plan ahead! Make sure to take your frozen pie crust out of the freezer and allow it to thaw at room temperature for 2 hours before trying to unroll it. If cracks form in the pie crust when you unroll it, try dipping your finger in water and gently smooth the cracks."
Serving and Storage
Galette is great because it can be enjoyed warm, right out of the oven, at room temperature, or cold! Store any leftovers in an airtight container in the fridge for up to 5 days. I recommend reheating leftovers in the air fryer or on a baking sheet in the oven for a few minutes so the bottom of the crust crisps up again and isn't soggy.
Asparagus Galette with Ricotta and Goat Cheese
Equipment
- 1 baking sheet
- Parchment Paper (makes the clean up so much easier!)
Ingredients
- 1 frozen premade pie crust (thawed)
- ½ cup part-skim ricotta cheese
- 1 clove garlic (grated or minced)
- pinch of salt
- black pepper
- lemon zest (from 1 lemon)
- 2 oz crumbled goat cheese
- ½ lb asparagus (ends trimmed and sliced into 1" pieces)
Optional Toppings
- drizzle of honey
- a pinch of crushed red pepper flakes
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Mix the ricotta, garlic, salt, pepper and lemon zest together in a small bowl.
- Carefully roll out the pie crust on a baking sheet lined with parchment paper.
- Spread the ricotta cheese mixture around the pie crust, leaving about ½ an inch around the edges. Sprinkle the crumbed goat cheese on top of the ricotta cheese layer.
- Top the cheese mixture with the slices of asparagus, leaving about ½ an inch around the edge of the crust.
- Fold about ½" to 1 inch of the edges of the pie crust towards the center.
- Bake for 30 minutes.
- Remove from the oven and allow it to cool for 10 minutes before slicing into 6 pieces and serving.
- Top with a drizzle of honey and red pepper flakes if desired.
Notes
- This simple dish is perfect for brunch, an appetizer or a light dinner.
- Enjoy it warm from the oven, at room temperature or cold!
- Make sure to thaw the frozen pie crust at least 2 hours before trying to use it. Or simple place it in the fridge to thaw overnight.
- I recommend buying a 4 oz container of crumbled goat cheese. You'll only need about ½ of the amount in the container (2 oz).
- In a pinch you can make this with frozen asparagus, however they do not get as crisp in the oven.
Emily says
I've made this multiple times when testing the recipe and I'm always surprised at how quick it comes together. My husband and I enjoy eating it with a simple arugula salad and some bbq tofu for protein on the side. I hope you enjoy this asparagus galette as much as we have been!