Spring asparagus galette

Spring Asparagus Galette is a delightful and rustic dish that captures the essence of the season's fresh produce. Asparagus, with its vibrant green color and earthy flavor, takes center stage in this galette, which is essentially a free-form, open-faced pie. Encased in a flaky, homemade pastry, the tender asparagus spears mingle with creamy ricotta cheese, zesty lemon zest, and fragrant basil. This savory galette is a celebration of spring's bounty, offering a perfect balance of textures and flavors that will make your taste buds dance. Whether served as a light lunch, a savory brunch centerpiece, or a side dish for a springtime gathering, this recipe embraces the season with every bite.

Ingredients

CRUST

• 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

FILLING

• 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)