Garlic head recipes

Asparagus Ricotta Galette  

VEGAN/DAIRY-FREE

Make this Asparagus Ricotta Galette for your next brunch – it’s the perfect recipe to celebrate spring! Layered with a flavorful vegan ricotta and topped with savory herbs and roasted asparagus, it’s elegant, light, and festive.

Ingredients for Vegan Ricotta 

– 1/2 (7 oz) of one block of tofu – 2 TBS nutritional yeast – 1/4 cup plain hummus – 1/2 tsp sea salt – 1 TBS extra virgin olive oil – 1/2 cup fresh parsley or basil – Juice from 1/2 lemon

Artichoke
Carrot
Carrot

Ingredients for Galette 

–1 prepared pie crust  -1 lb asparagus – Flaky salt and pepper – Fennel fronds, mint, parsley, and/or basil to garnish

Artichoke
Carrot
Carrot

Make ricotta

01

Combine tofu, nutritional yeast (if you have it), hummus, salt, olive oil, fresh herbs, and lemon juice in a food processor. Run until fully combined. 

Assemble tart

02

Line a sheet pan with parchment or a baking mat. Roll out the crust into a large rectangle and spread ricotta over top, leaving about a 2 inch gap around the edges.

Finish tart

03

Place asparagus on top of the ricotta mixture side-by-side, pretty close together. Fold exterior edges of the crust over the asparagus spears, tucking them in. Drizzle the edges with a bit of olive oil.

Finish tart

04

Place asparagus on top of the ricotta mixture side-by-side, pretty close together. Fold exterior edges of the crust over the asparagus spears, tucking them in. Drizzle the edges with a bit of olive oil.

Finish tart

05

Preheat the oven to 400 degrees F. Once hot, cook on the center rack for 30-40 minutes. Once golden brown, remove the galette from the oven cool.

Tap to read the full  Asparagus Galette with Tofu Ricotta Recipe on Garlic Head 

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