Ricotta and Asparagus Galette

This Ricotta and Asparagus Galette is so simple to make and customize with whatever you have on hand! Flaky pie crust wrapped around a ricotta filling, topped with asparagus and bacon!

Using on-hand ingredients!

This galette was created out of necessity. The necessity to feed my family and use what I have on hand. The necessity to avoid waste at all costs and create recipes that will help other people do the same.

I created this recipe quickly for an Instagram Live that I am doing with Tina Zaccardi (www.tinazaccardi.com). We both need to stay busy and are anxious to share recipes. We are also both quarantined, just like the rest of the world.

Shopping is difficult. Supplies are scarce. We all have to use what we have and just make it through.

We WILL get through this. It may not seem like it now but things will improve.

Hang in there. Stay safe. STAY HOME!

The Simple Steps to make a Galette

Customize your fillings

Galettes are like pies but a thousand times easier. You can honestly put anything you want in a gallette.

Galettes can be sweet or savory. They can be changed every time you make them, depending on what you have on hand. Galettes can even be made in advance.

The possibilities are endless!

I made the filling with ricotta cheese and topped it with asparagus and bacon but you could easily go with onions, mushrooms, peas, ham, sausage…you name it!

Let me know in the comments below what variations you come up with and how you are dealing with this crazy period of isolation!

Ricotta & Asparagus Galette

Recipe by Tanya Ott

Servings

6

servings

Prep time

10

minutes

Cooking time

40

minutes

Ingredients

• 1 batch Single Pie Crust, well chilled

• Flour for rolling

• For the filling

• 2/3 cup whole milk ricotta cheese

• 1 egg

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/4 cup onion, finely chopped

• 1/4 cup shredded motzerella

• 12-16 asparagus spears, fresh or frozen

• 2 Tablespoons bacon bits

• 1 egg, beaten, for egg wash

Directions

• On a sheet of parchment paper or a silicone mat, sprinkle some flour and then roll out the pie crust into a rough circle, about 1/8 inch thick. Trim if desired. Chill while you prepare the filling.
• In a medium bowl, mix together the ricotta, egg, salt, pepper, and chopped onion. Spread onto well chilled dough, leaving a 2 inch border.
• Sprinkle the motzerella over ricotta filling. Arrange asparagus spears as desired. Sprinkle on bacon bits. Fold edges up over the filling all the way around. Ensure that the filling is completely enclosed. Chill for 20 to 30 minutes.
• Preheat oven to 375F while the galette chills.
• Brush the exposed pastry crust around the edges with the egg wash. Bake for 35 to 45 minutes or until the crust is very brown. Allow to cool on the pan for at least 15 minutes. Cut and serve while hot or refrigerate and serve later.