Asparagus Galette with Ricotta and Goat Cheese
Celebrate the flavors of spring with this rustic asparagus galette, featuring creamy ricotta and tangy goat cheese baked to golden perfection.
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.
Tried this recipe?Leave a comment below and tag @toshistable on social!
