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Method
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.
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.
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.
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.
Step 5
Use a vegetable peeler to thinly slice remaining asparagus into ribbons. Place in a bowl of iced water to curl. Drain.
