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overhead shot of a vegan asparagus ricotta galette on a wooden board

Vegan Asparagus Ricotta Galette

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5 from 1 review

  • Author: Emily
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

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

Units Scale

For crust (feel free to use one thawed store-bought crust in place of making your own):

  • 1/2 tsp apple cider vinegar
  • 1/4 cup ice water
  • 1 1/3 cups all purpose or spelt flour (167 g)
  • 1/2 tsp sea salt
  • 1/2 cup vegan butter, like Miyokos

For vegan ricotta:

  • 1/2 (7 oz) from one block of tofu, not pressed (see recipe notes for ideas for rest of block)
  • 2 TBS nutritional yeast (optional)
  • 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

For rest of galette:

  • 1 lb asparagus
  • Flaky salt and pepper
  • 1/2 cup peas, fresh or frozen
  • Fennel fronds, mint, parsley, and/or basil to garnish

Instructions

  1. If making your own crust, mix ice water and apple cider vinegar in a shallow bowl (no need to be incredibly specific with the water measurements as you won’t be using all of it). If you’re using a store-bought crust, skip to step 4.
  2. Combine flour and salt in a large bowl. If you have a wide-edge grater, grate the butter over the flour. This is my favorite way! If you don’t have one, simply add in cubes of butter and slice through them with a pair of knives to create pea-sized pieces. Your goal is to fully coat the butter in flour so the entire mixture looks like rough sand.
  3. Add water to the flour mixture 1 TBS at a time, to bring the mixture together. Try not to over-mix or add too much water as this will make your crust tough and hard to work with. I normally use 5-6 TBS of water to make a recognizable dough. Turn it over with your hands a few times and shape into a small rectangle. Add back into the bowl, cover with a towel, and let rest in the fridge while you make the other portions of this recipe. While you’re adding this to the fridge, try to make some space in there for a sheet tray for later (Step 7).
  4. To make vegan ricotta, 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. Add a splash of water to help things along if needed, scraping down the sides a bit to ensure all herbs are blended. If you don’t have a food processor, feel free to chop the herbs by hand and mix everything in a large bowl. It won’t be as smooth but will still work! Your goal is to have as cohesive a mixture as possible. Set aside.
  5. Line a sheet pan with parchment or a baking mat. Remove the crust from the fridge and roll out into a large rectangle and spread ricotta over top, leaving about a 2 inch gap around the edges.
  6. If your asparagus spears are pretty thick (pretty thick would be about the thickness of a marker), slice them in half lengthwise. Pencil-sized asparagus can be left alone.  If the ends are tough and woody, trim them off to compost. Place asparagus on top of the ricotta mixture side-by-side, pretty close together. If you have any extra, coat them in olive oil with a pinch of salt and roast them on another tray in the oven for a bonus snack!
  7. Fold exterior edges of the crust over the asparagus spears, tucking them in. Drizzle the edges with a bit of olive oil and a few twists of black pepper.  If you have flaky salt, you can add some now or later. If you have the room, place your prepared galette in the fridge to chill right before baking. Extra-cold pastry will puff really nicely in the oven.
  8. Preheat the oven to 400 degrees F. Once hot, remove the galette and cook on the center rack for 30-40 minutes. Rotate the pan halfway through to ensure even browning.
  9. Once golden brown, remove the galette from the oven and carefully slide onto a cooling rack. If using frozen, defrost peas now. When ready to serve, top the galette with peas and as many fresh herbs as you’d like. This is best eaten a day or two after it’s made but will last in the fridge for 4 days.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: One eighth of recipe
  • Calories: 247.6 calories
  • Sugar: 2 grams
  • Sodium: 405.7 milligrams
  • Fat: 14.1 grams
  • Saturated Fat: 8.6 grams
  • Unsaturated Fat: 5.5 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 22.9 grams
  • Fiber: 3.6 grams
  • Protein: 8.6 grams
  • Cholesterol: 0 milligrams

Find it online: https://garlic-head.com/asparagus-ricotta-galette/