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two slices of galette on chartreuse plates next to a large galette

Savory Asparagus and Ricotta Galette

Course: Appetizer, Brunch, Lunch, Side Dish
Cuisine: Compliments many cuisines
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 8
Calories: 109kcal
Author: Ten Pound Cake Company
A savory galette with a flaky pie crust, creamy ricotta cheese, and spring vegetables including asparagus, cremini mushrooms, and leeks.
Print Recipe


  • sheet pan
  • Saute pan
  • Rolling Pin
  • food processor


  • 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


  • 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.


Calories: 109kcal | Carbohydrates: 6g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 115mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 689IU | Vitamin C: 5mg | Calcium: 126mg | Iron: 1mg