Spring galette with asparagus and spelt flour
If you're looking for a light dinner idea or an elegant appetizer, this asparagus and ricotta galette is the perfect choice. The use of stone-ground spelt flour gives the shortcrust pastry a pleasant nutty taste and higher nutritional value. The combination of a crispy crust, creamy filling, and fresh seasonal vegetables turns this dish into a true spring celebration.
Ingredients
For the spelt shortcrust pastry:
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Spelt flour: 260 g (sifted)
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Butter: 105 g (very cold, cubed)
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Egg: 1 large
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Ice water: 2 tbsp
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Salt: ½ tsp
For the creamy filling:
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Ricotta: 250 g
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Parmesan: 60 g (grated)
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Asparagus: 1 bunch (trimmed)
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Olive oil: 1 tbsp
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Spices: garlic powder, thyme, salt and black pepper to taste
Method of preparation
1. Preparing the dough
Mix the flour and salt in a large bowl. Add the cold butter cubes and quickly rub them in with your fingertips until you get coarse crumbs (it's important to leave small visible pieces of butter for crispiness). Add the egg and ice water. Form the dough into a disc, wrap it in foil, and chill it in the refrigerator for at least 30 minutes.
2. Preparing the filling
While the dough is resting, mix the ricotta with the Parmesan, olive oil, and spices. Stir well until you get a smooth, aromatic cream. Leave the asparagus whole for a more elegant look, or chop them as preferred.
3. Shaping and baking
Roll out the chilled dough directly onto baking paper into your desired shape (circle or oval). Spread the ricotta cream in the center, leaving a border of about 4–5 cm empty from the edge. Arrange the asparagus on top and fold the edges of the dough inward.
Tip: Brush the edge of the galette with beaten egg for an appetizing golden sheen.
