Baking - How to - Pastry - Preserving and Jars

Lemon, Ricotta and Asparagus Galette + How to Make your own Ricotta Cheese

September 29, 2014

Lemon, Ricotta & Asparagus Galette - erinmadethis (14 of 1)

I have had a galette obsession for a while now. Partly due to reading about Deb’s galette obsession. Partly because I work with people who encourage the making and eating of galettes, particularly, this one. Once I made two to share with one of these galette loving work friends {well she is my friend, but I thought using “work” friend pertained to the story}. One for us for lunch and one for her to freeze for when she had her baby. 

But, she decided to go into labour the morning I was visiting her with said galettes. Which was OK, because I ate the fresh galette {yes!} and delivered the frozen one to her a week later. Hours after leaving I get a photo of an empty plate, exclaiming how delicious it was.

Lemon, Ricotta & Asparagus Galette - erinmadethis (14 of 8)

Beautiful asparagus is in season right now in Australia and I couldn’t look past it when my latest galette- fueled frenzy began. I made this one with homemade ricotta. And before you pfft me, you could bloody make it with your eyes closed.

Lemon, Ricotta & Asparagus Galette - erinmadethis (18 of 8)

The flakey sour cream pastry, tangy ricotta and the fresh asparagus in this galette is seriously perfect. I have frozen cooked pieces of this one and it defrosts and reheats really well. You HAVE to make this. Let the galette obsession begin!

Lemon, Ricotta & Asparagus Galette - erinmadethis (14 of 1)

LEMON, RICOTTA AND ASPARAGUS GALETTE
Serves 6
Write a review
Print
FOR THE SOUR CREAM PASTRY
  1. 1 1/4 cups plain flour
  2. 1/4 teaspoon salt
  3. 110 grams of unsalted butter, chopped into cubes and frozen
  4. 1/4 cup sour cream
  5. 2 teaspoons fresh lemon juice
  6. 1/4 cup iced water
FOR THE HOMEMADE RICOTTA CHEESE {MAKES 1 CUP}
  1. 1 litre of full cream milk
  2. 2 tablespoons of vinegar
  3. 2 tablespoons of cream
  4. 1 teaspoon of salt
FOR THE GALETTE FILLING
  1. About 15- 20 asparagus spears
  2. Zest and juice of one lemon
  3. 1/4 cup of finely grated parmesan cheese
  4. 2 tablespoons of cream
  5. 1 cup of ricotta cheese
  6. One egg yolk for brushing
  7. Olive oil for drizzling
FOR THE SOUR CREAM PASTRY
  1. Place the flour, butter and salt into a food processor and pulse until the mix resembles fine breadcrumbs.
  2. Place the sour cream, water and lemon juice in a bowl and beat until combined.
  3. With the processor running on low, add small amounts of the sour cream mix to the flour. Be cautious here, you may not need the whole amount.
  4. Once a dough has formed, cling wrap and place in the fridge.
FOR THE RICOTTA
  1. Place the milk, cream and salt into a heavy bottom saucepan and heat on medium until simmering and steaming.
  2. Once this starts to happen, add the vinegar and lightly stir. The curds will immediately begin to form.
  3. Remove the pan from the heat and allow to slightly cool before straining the curds from the whey.
  4. Place a strainer over a bowl, cover the strainer with a damp piece of muslin or cheesecloth and pass the curds through. {Keep the whey!}
  5. Allow the ricotta to sit and drain or if you're in a rush, squeeze them dry.
TO ASSEMBLE
  1. Pre heat the oven to 170 degrees Celsius.
  2. Mix the ricotta, cream, lemon juice and zest, salt and pepper in a bowl until smooth.
  3. Roll out the pastry between two sheets of making paper to about a 30cm circle.
  4. Leaving the pastry on one sheet of the paper, spread the ricotta mix over the rolled out pastry, leaving a 2cm border.
  5. Lay the asparagus, top and tailing them, across the ricotta mix.
  6. Fold up the edges of the galette, it doesn't have to look perfect, the more rustic, the better!
  7. Brush the edges with the egg yolk, and drizzle with some olive oil.
  8. Drag the galette onto a baking tray and bake for about 40 minutes or until the tart is browned and cooked through.
Notes
  1. If you're just making the ricotta, it can be stored for a few days in an airtight container in the fridge.
  2. The ricotta recipe could be easily doubled.
  3. As could the pastry- make two galettes!
  4. The whey can be used for smoothies and baking- Google that!
  5. Be creative with the fillings, the options are endless.
Adapted from Sour Cream Pastry by Smitten Kitchen
erin made this http://erinmadethis.com/

17 thoughts on “Lemon, Ricotta and Asparagus Galette + How to Make your own Ricotta Cheese

  1. Pingback: Friday Five: Posts I'm loving around the blogosphere | Life at Number Five

  2. Pearl - Pretty Mayhem

    Yum yum yum! I’ve been looking for new ways to cook asparagus this season and this recipe couldn’t be more perfect. Now I can’t promise I’ll make my own ricotta but I can promise that this galette won’t last long in my house! 🙂

    Reply
    1. erinmadethis Post author

      Thanks Pearl! The asparagus stays nice and crisp and is so delicious with the buttery pastry! Enjoy! x

      Reply
  3. Bec

    I made an asapragus galette yesterday! Great minds think alike however I didn’t make any ricotta myself.. what a clever cookie you are.
    Bec x

    Reply
  4. Pingback: Banana and Strawberry Cake - Fabulous Foodie Fridays #22 - Bake Play Smile

  5. Pingback: The Pretty And The Mayhem: 12.10.14 | Pretty Mayhem

  6. Pingback: The Best of Fabulous Foodie Fridays 2014 – Savoury Edition

  7. Pingback: The Best of Fabulous Foodie Fridays 2014 - Savoury Edition - Bake Play Smile

  8. Pingback: Best of February 2015 | Babaganosh

  9. Pingback: Asparagus | dinner prompt

Leave a Reply

Your email address will not be published. Required fields are marked *