Asparagus galette

Asparagus galette

Celebrate a long weekend with family and friends by preparing a delicious spring pie. Quickly knead your dough, make a base of cheese and put your favorite vegetables on top – asparagus, tomatoes, fennel, sauteed leek, whatever you like.


  • 100 g of manitoba flour
  • 30 g of wholemeal flour
  • 2 tablespoons instant polenta
  • 1 tablespoon fresh thyme
  • 1 teaspoon sugar
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 4 teaspoons Dopo Dropo grape seed oil
  • 80 g of cold butter, cut into 1.5 cm cubes
  • 60 ml of ice cold water



  • 1/2 kg of cultivated asparagus
  • salt
  • 125 g of ricotta cheese
  • 45 g of grated cheese if desired (eg gruyere)
  • 30 g grated parmesan or pecorino cheese
  • freshly ground black pepper
  • 1 tablespoon Dopo Dropo grape seed oil
  • peel 1 lemon
  • 1 egg or yolk (optional, for shine)


Mix both flours, polenta, thyme, sugar, salt, pepper and oil in a large bowl. Add the butter and stir in lightly mashing each cube between your fingers. Add water and collect the dough with your hands – it will be quite sticky. Transfer to a well-floured work surface and knead a little more. Shape the dough into a circle, wrap tightly with plastic wrap and place in the fridge for 30 minutes.

In a small bowl, mix the ricotta, gruyere, parmesan, a pinch of salt, pepper to taste and lemon zest and set aside.

Cut the asparagus at an angle, pour over the olive oil, add salt, lemon zest and pepper.

Roll out the crust dough and roll out the dough into a large round shape, about 14 cm wide, on floured greaseproof paper. Arrange the ricotta mixture in the middle, leaving a 4 cm edge blank. Spoon the asparagus over the ricotta layer. Fold the border over the filling.

For a darker, shinier crust, beat the egg with 1 teaspoon of water and coat the dough.

Bake the galette at 200 degrees, 30 to 35 minutes, until the crust is deep golden.