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Asparagus and ricotta galette

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With a homemade parmesan pastry and a smooth ricotta filling, this galette recipe is great for so many different occasions.

  • Serves6
  • Cook time45 minutes
  • Prep time45 minutes, + 1 hour resting time\r\n
Asparagus and ricotta galette


  • 1/2 cup (30g) finely grated parmesan
  • 250g ricotta
  • 1/2 bunch chives, finely chopped
  • 3 tsp coarsely chopped thyme
  • 1 Coles Australian Free Range Egg
  • 1 lemon, rind finely grated
  • 1 garlic clove, crushed
  • 3 bunches asparagus, woody ends trimmed
  • 1 Coles Australian Free Range Egg yolk
  • 1 tbs milk

Parmesan pastry

  • 1 1/2 cups (225g) plain flour
  • 1/2 cup (30g) finely grated parmesan
  • 2 tsp coarsely chopped thyme
  • 1 tsp salt
  • 125g frozen butter
  • 1/2 cup (125ml) chilled water

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make parmesan pastry, combine the flour, parmesan, thyme and salt in a bowl. Coarsely grate butter into the flour mixture and use a round-bladed knife to stir until combined. Stir in the water. Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc. Cover with baking paper and place in the fridge for 1 hour to rest.
  2. Step 2

    Preheat oven to 200°C. Line a large baking tray with baking paper. Reserve 2 tsp parmesan. Combine the ricotta, chives, thyme, egg, lemon rind, garlic and remaining parmesan in a large bowl.
  3. Step 3

    Roll out pastry on a lightly floured surface to a 4mm-thick, 35cm disc. Place on the lined tray. Spread ricotta mixture over the pastry, leaving a 3cm border.
  4. Step 4

    Cut 2 1/2 bunches asparagus into 5cm pieces. Arrange over the ricotta mixture. Bring the pastry edge up over the filling, pleating as you go. Whisk the egg yolk and milk in a small bowl. Brush pastry border with egg mixture. Sprinkle the galette with reserved parmesan and bake for 45 mins or until golden brown.
  5. Step 5

    Use a vegetable peeler to thinly slice remaining asparagus into ribbons. Place in a bowl of iced water to curl. Drain.
  6. Step 6

    Top galette with asparagus curls.

    Serve with lemon wedges and thyme