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Savory Asparagus Galette with Vegan Ricotta Recipe

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3.9 from 15 reviews

A savory galette featuring tender asparagus and creamy vegan ricotta made from tofu, wrapped in a flaky cornmeal and all-purpose flour crust. This plant-based appetizer or light meal combines fresh herbs, lemon zest, and peas for a bright, flavorful finish perfect for spring or summer dining.

  • Author: Chef
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Vegan, Plant-based
  • Diet: Vegan

Ingredients

For the Crust

  • 1 1/4 cups (150g) all-purpose flour, plus more for flouring your work surface
  • 1/2 cup (75-85g) medium-grind cornmeal
  • 1/2 teaspoon fine sea salt
  • 10 tablespoons (140g) vegan butter, cubed and chilled until very firm
  • 2-4 tablespoons ice cold water (plus more as needed)
  • 2 teaspoons apple cider vinegar

For the Topping

  • 1 small or medium bunch of asparagus (choose spears that aren’t too thick or fat)
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and black pepper to taste
  • 1 (14-ounce / 400g) block extra-firm tofu
  • 4 tablespoons nutritional yeast
  • 2 garlic cloves, roughly chopped
  • 2 tablespoons white or yellow miso paste
  • 3/4 teaspoon onion powder
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon extra-virgin olive oil
  • 15 fresh basil leaves
  • A small handful of fresh dill
  • 1 medium lemon, zested and juiced (about 3 tablespoons juice)
  • 1 large handful of shelling peas, shelled
  • 1-2 tablespoons fresh tarragon, thinly sliced
  • A small handful of basil leaves, thinly sliced
  • A few sprigs of fresh dill
  • Lemon zest for garnish
  • 1-2 tablespoons plant-based milk for brushing
  • Flaky sea salt and black pepper to taste

Instructions

  1. Freeze the Vegan Butter: Slice the vegan butter into cubes and place in the freezer for 10-15 minutes until very firm to prepare for making a flaky crust.
  2. Mix the Dry Ingredients: In a large bowl, combine the all-purpose flour, cornmeal, and fine sea salt to form the base of the dough.
  3. Cut in the Butter: Add the chilled vegan butter cubes to the flour mixture. Use a pastry cutter or two knives to cut the butter into the dry ingredients until the pieces are pea-sized, ensuring a flaky texture in the crust.
  4. Form the Dough: Combine 2 tablespoons of ice cold water with apple cider vinegar. Sprinkle over the flour mixture and gently knead with your hands, adding more ice water a teaspoon at a time as needed until the dough just comes together and forms a ball without crumbling or being too wet.
  5. Chill the Dough: Shape the dough into a disc, wrap it in plastic or cover in a bowl, and refrigerate for 1 hour or up to 48 hours to rest and firm up.
  6. Prepare the Tofu Ricotta: Drain and thoroughly pat dry the tofu. Add the tofu chunks, nutritional yeast, garlic, miso paste, onion powder, kosher salt, black pepper, olive oil, fresh basil leaves, fresh dill, and lemon juice and zest to a food processor. Blend until smooth, thick, and creamy. Taste and adjust seasoning as needed.
  7. Preheat the Oven: Set an oven rack in the middle position and preheat to 400°F (200°C). Line a baking sheet with parchment paper.
  8. Bring Dough to Room Temperature: Remove dough from the refrigerator and let sit for 10-15 minutes until pliable enough to roll out without cracking.
  9. Prepare the Asparagus: Snap off the woody ends of the asparagus at their natural breaking points. Toss the spears in olive oil, seasoning them with kosher salt and freshly ground black pepper.
  10. Roll Out the Dough: Place the dough disc between two sheets of parchment paper and roll it into a 12 to 14-inch (30-35 cm) round, between 1/8 and 1/4 inch thick (0.3–0.6 cm). Dust the rolling pin with flour as needed to prevent sticking. Transfer the dough with the bottom parchment sheet to the prepared baking sheet and discard the top parchment.
  11. Add the Toppings: Dollop half of the tofu ricotta evenly over the dough, leaving a 1 1/2 to 2-inch border all around. Arrange the prepared asparagus evenly on top of the ricotta mixture.
  12. Fold the Galette: Fold the edges of the dough up and over the filling to create a rustic crust. Brush the outer dough edges and top with plant-based milk. Sprinkle the assembled galette with flaky sea salt and freshly ground black pepper.
  13. Bake the Galette: Place in the preheated oven and bake for 40-45 minutes until the crust is golden brown, firm to the touch, and the asparagus is tender.
  14. Garnish and Serve: Allow the galette to cool slightly. Scatter shelled peas, fresh sliced tarragon, basil, dill, and a sprinkling of lemon zest on top before serving.

Notes

  • Use medium grind cornmeal for a pleasant texture in the crust; fine cornmeal may result in a less textured dough.
  • If the dough is too wet or sticky, add a little extra flour; if too dry or crumbly, add ice water a teaspoon at a time.
  • Using chilled vegan butter and ice water helps achieve a flaky crust similar to traditional pie dough.
  • Tofu does not require pressing but must be patted dry to ensure the ricotta is creamy, not watery.
  • Feel free to slice asparagus into smaller pieces before baking if preferred for easier serving as an appetizer.
  • The galette is best served warm or at room temperature.
  • Leftovers can be refrigerated for 2-3 days and reheated gently in the oven.

Find it online: https://cheftinaskitchen.com/savory-asparagus-galette-with-vegan-ricotta-recipe/