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Ricotta and Raw Asparagus Galette

raw asparagus adds a fresh touch to this veggie and cheese galette. 

Servings 4


  • 1/2 cup flour
  • 3/4 cup whole wheat flour
  • 1/2 cup butter cold, cubed
  • 1/4 cup nonfat greek yogurt
  • 1/4 cup Parmesan
  • 1/4 cup cold water
  • 1 clove garlic
  • tsp olive oil
  • 1 cup spinach
  • 1/3 white onion
  • 1/4 cup shredded mozzarella
  • 1/2 cup peas
  • 2-3 tbsp part skim ricotta
  • 5-6 stalks asparagus
  • handful pea shoots
  • 1/2 lemon juiced


  1. In a large bowl, add both flours, butter,  greek yogurt, and Parmesan. Use a fork or a pastry cutter to combine ingredients.

  2. Add the water to the bowl and continue to combine.

  3. Place the dough on plastic wrap and wrap tightly, place in refrigerate for at least an hour or overnight.

  4. Preheat the oven to 400 degrees Fahrenheit. Add parchment paper to a baking sheet.

  5. Mince the garlic and add 2 tsp of olive oil to a small bowl. 

  6. Use a mandolin to slice the onions. Add the onions, spinach and 2 tsp of olive oil to a skillet. Cook on medium until the skillet is wilted and the onions are carmelized

  7. After an hour/night, take out the dough. Flour your surface and roll our the crust.

  8. Move the crust to a baking sheet. 

  9. Spread the olive oil and garlic on the dough. 

  10. Add the mozzarella cheese to the dough, followed by the cooked spinach and onions, and then peas. 

  11. Add the ricotta as the next layer. 

  12. Fold and pinch the edges into a crust.

  13. Cook in the oven for 35-40 minutes. 

  14. While the galette is cooking, use a vegetable peeler to ribbon the asparagus. Place the asparagus in a bowl and toss with lemon juice. 

  15. When the galette is cooked. Top with fresh asparagus and pea shoots before serving.