Maybe it is time to shake up your vegetable routine. Try a Savory Asparagus and Ricotta Galette for a rustic presentation of veggies.
Stuck in a rut?
We have all been there - cooking by rote. Really, it is no surprise. Trying to decide what is for dinner after a day of work when all you want is a little break. So we rely on something we don't need to think about, tried and true recipes that will get dinner on the table without much thought. However, this can become a habit for all meals.
For holidays, I tend to stick to the same menu. If it is Christmas, I make french toast for brunch. If it is Easter, I make quiche. Sometimes it is because of the expectation of family favorites. But, in the time crunch of grocery shopping and doing some recipe prep work, it is easier to cook what you know.
Maybe it's time for a change.
It's all in the presentation
While for some people it is important to present a Michelin-worthy meal to guests, it is not always practical. But there are ways to dress up food so that a recipe will have its own ooh and aah moments when presented to friends and family.
A tart by another name, galette
There are many pastry-wrapped foods - pies, tarts, pasties, empanadas. I could go on and on. Galettes are a tart's rustic cousin. Similar to tarts and pies, roll out the pie dough to about ⅛-inch thickness. But the similarity ends here. Some advice- put the rolled dough on a piece of parchment paper and move it to a sheet pan before you fill it. You will never be able to move or pick up an unbaked and filled galette.
Brunch time or any time
This Savory Asparagus and Ricotta Galette recipe is a beautiful addition to a brunch buffet. But don't think that this is the only time of day you can serve the galette. Use it as an appetizer or as a side dish. Any time you want vegetables is the time for a galette. Especially if you want to show your people you care.
Minimal prep work
To remove some of the vegetable's water content, they are par-cooked. This will help keep the bottom of the crust crisp as the galette bakes.
Mix the ricotta cheese with parmesan cheese for flavor and with lemon zest for brightness. The vegetables will benefit from both. Spread the cheese mixture on the dough in a 9-inch circle. The vegetables are heaped on top minus the water that leached out during par cooking. Sprinkle a little more parmesan cheese on top. Here is the total genius of a galette - the sides are folded over the filling. They will not be perfect. The edges will be rough. But it is a rustic beauty! Brush the dough with egg wash and in the oven for 30-40 minutes.
Rustic beauty
Taken out of the oven, the galette will be a beautiful shiny, golden brown. Squirt a wedge of lemon over the top of the veggies. The crust is flaky, the vegetables are tender, and the cheese is creamy. You could add eggs to round out a brunch plate. Maybe poached on top of the galette or creamy scrambled to the side.
Need a special vegetable side for your dinner guests? The galette will complement many entrees. One of the benefits of this recipe, you can assemble the galette prior to dinner and put it in the oven when you are ready. That way you get all the oohs and aahs when it comes out of the oven!
But no matter when served, this rustic beauty is a special way to prepare vegetables. Treat your friends and family to a Savory Asparagus and Ricotta Galette. No more ho-hum veggies!
Note - Recipe for Buttery Flaky Pie Dough is needed for the crust - https://tenpoundcakecompany.com/buttery-flaky-pie-dough/
Savory Asparagus and Ricotta Galette
Equipment
- sheet pan
- Saute pan
- Rolling Pin
- food processor
Ingredients
- 2 cups cremini mushrooms cut in half
- 1 ½ cups asparagus 17-20 spears, cut into 1-inch pieces
- 2 cups leeks 2 large leeks, cut into ¼-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ½ teaspoon fresh thyme leaves
- ½ cup whole milk ricotta cheese
- ½ cup shredded parmesan cheese
- ¼ teaspoon lemon zest
- ½ teaspoon lemon juice a wedge
- salt and pepper
Instructions
- Preheat oven to 425 degrees.
- Heat olive oil in a saute pan over medium-high heat. Once the oil is hot, add the mushrooms to the pan. Lay the mushrooms cut side down. Let the mushrooms start to brown.
- After 2 minutes, add the asparagus and the leeks to the pan. Toss all vegetables together.
- After another 2 minutes, add the garlic and thyme leaves. Adjust the seasoning with salt and pepper, approximately ¾ teaspoon of salt and ¼ teaspoon of pepper.
- Take the pan off the heat. The vegetables are only being par-cooked at this stage because they will continue to cook once the galette is in the oven. Let the vegetables cool while preparing the crust.
- Combine the ricotta cheese with 6 tablespoons of parmesan cheese and lemon zest. Adjust the seasoning with salt and pepper. The cheese will add a little saltiness to the ricotta so adjust the addition of salt accordingly.
- Have a parchment paper-lined sheet pan ready.
- On a floured surface, roll the dough into a 12-inch circle. Place it on the parchment paper-lined sheet pan.
- With a spatula or spoon, spread the ricotta cheese mixture on top in an approximately 9-inch circle. Add the cooled vegetables on top of the ricotta cheese. There may be liquid in the pan from sauteing the vegetables. Use a slotted spoon so that the liquid drains from the vegetables before adding to the galette. Sprinkle the remaining parmesan cheese on top of the vegetables.
- Make an egg wash by thoroughly combining a tablespoon of water with the egg.
- Start to fold the edges of the dough over the vegetables. This is a rustic-looking galette so the border of the dough will not completely cover the vegetables. Once the folding is complete, brush the surface of the dough with the egg wash.
- Place the sheet pan in the oven and bake for 30-40 minutes. The time will vary on your individual oven. Start checking at the 30-minute mark. The dough should be golden brown. If it looks a little pale, continue baking for another 5-10 minutes.
- Once the galette is out of the oven, squirt some lemon juice over the surface of the exposed vegetables. Let the galette cool for a few minutes before you slice it.
Notes
Nutrition
Leave a Reply