This savory asparagus galette with vegan ricotta is an easy yet impressive dinner or weekend brunch idea, and perfect for summer al fresco dining. Asparagus and fresh peas pair perfectly with a flaky buttery crust and homemade vegan ricotta.
– All-purpose flour – Medium-grind cornmeal – Sea salt – Vegan butter – Ice cold water – Apple cider vinegar – Sea salt and black pepper – Plant-based milk – Asparagus – Extra virgin olive oil – Kosher salt – Tofu – Nutritional yeast – Garlic cloves – White or yellow miso paste – Onion powder – Kosher salt – Basil leaves – Dill – Lemon – Shelling peas – Tarragon
Prepare the asparagus. Snap off the tough woody ends off the asparagus at their natural breaking point. You can leave the asparagus whole like I did, but it’s easier to cut the galette if you slice the asparagus into pieces, especially if you plan to serve this as an appetizer.
Place the disc of dough on a large piece of parchment paper. Cover it with a second piece of parchment paper. Using a rolling pin, roll the dough into a 12-to 14-inch (30-35 cm) round that’s between 1/4 and 1/8-inch thick (0.3 – 0.6 cm), dust the rolling pin with flour as needed.
Add the toppings. Dollop half of the tofu ricotta on top of the dough, leaving a 1 1/2 to 2-inch (4-5 cm) border around the edge. You can add up to 2/3 of the tofu ricotta mixture, but don’t add to much, or it’ll weigh down the dough and may ooze out of the crust during baking. Arrange the prepared asparagus over the ricotta.
Fold the galette. Fold the edges of the dough up over the filling to form a crust. Brush the tops and edges of the dough with the plant-based milk. Sprinkle the filling and the crust with flaky salt and pepper. Carefully transfer the prepared galette to the baking sheet.
Bake the galette for 40-45 minutes, or until the crust is nicely golden brown and the crust is sturdy when you tap it, and the asparagus is tender. Once the galette has cooled a bit, top with the shelled peas, fresh herbs, and lemon zest.