Creamy, Lemony Asparagus Galette Recipe

This creamy, lemony asparagus galette by Tanika Douglas showcases how simple ingredients can yield a delicious, beautiful dish. 

– 2 cups all-purpose flour
 – ⅔ cup salted butter, cold and chopped into cubes
 – 1 ½ cups ricotta
 – 1 teaspoon finely grated lemon zest
 – 1 teaspoon flaky sea salt
 – 1 teaspoon ground black pepper
 – 2 tablespoons thyme leaves, divided
 – 1 clove garlic, minced
 – 2 bunches baby asparagus, ends trimmed and discarded
 – 3 ounces goat cheese



Start oven at 350 F. Use parchment paper on a baking sheet. Mix flour and butter cubes. With your fingertips, rub butter into flour. 

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Make a dough ball, wrap in plastic, and refrigerate for 30 minutes. Move the parchment paper to a clean surface. 

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Stir together ricotta, lemon zest, salt, pepper, 1 tablespoon thyme leaves, and garlic in a small bowl. Cover pastry with ricotta, leaving a 2-inch border. 

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Fold the pastry edges to make a rough border. Transfer the galette to the baking tray by lifting the parchment paper. 

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