Spring Leek and Asparagus Galette with Roasted Garlic and Lemon Ricotta
This savory galette bursts with seasonal flavors! Rich, sautéed leeks and shaved asparagus are arranged on top of a lemony, roasted garlic, ricotta, and parmesan spread. Wrapped in a flaky crust, this galette is a beautiful and delicious way to celebrate spring!
Makes: 1 galette
Crust Ingredients
- 1-1/4 cups all-purpose flour
- 1 teaspoon Kosher salt
- 4 tablespoons ice water
- 1/2 cup unsalted butter, grated and well chilled
- 1 egg, whisked (for egg wash)
- 1 tablespoon toasted sesame seeds
Filling Ingredients
- 1 bulb garlic
- 2 tablespoons olive oil, divided, plus more for drizzling
- 1 tablespoon butter
- 1 large leek, or 2 small leeks, sliced into 1/2" rounds
- 5 stalks asparagus, thinly shaved
- 1/3 cup full-fat ricotta cheese
- 1 egg, beaten
- 1/3 cup Parmesan cheese, grated
- Zest of 1 lemon
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon black pepper
Instructions
- In a large bowl, mix flour and salt. Prepare ice water by placing a bowl of water in the freezer or filling with ice and water.
- Place grated butter in the flour mixture. Use a pastry blender to combine until coarse, with pea-sized butter bits. Chill the mixture for 10–15 minutes.
- Sprinkle 2 tablespoons of cold water over the flour mixture. Gently toss. Continue adding water one tablespoon at a time until dough just holds together.
- Turn out dough onto a floured surface and form into a disk. Wrap in plastic and chill for 1 hour.
- Preheat oven to 400°F. Cut 1/2" off garlic bulb top, drizzle with olive oil, wrap in foil, and roast for 30–40 minutes. Once cool, remove garlic cloves.
- In a sauté pan, heat butter and cook leek rounds for 8–10 minutes until soft, flipping halfway. Remove from heat.
- Shave asparagus with a vegetable peeler.
- In a bowl, mix roasted garlic cloves, remaining olive oil, ricotta, egg, Parmesan, lemon zest, salt, and pepper.
- Roll chilled dough on parchment paper into a rough 1/8" thick circle. Preheat oven to 425°F.
- Spread garlic-ricotta mixture on dough. Arrange leeks and asparagus on top. Drizzle with olive oil. Fold edges over filling to form a 1-inch crust.
- Brush crust with beaten egg and sprinkle with sesame seeds.
- Bake for 25–28 minutes, or until crust is golden brown. Enjoy!