This easy Asparagus Galette gives your spring picnics a touch of seasonal French elegance. A medley of spring vegetables, crispy bacon, and creamy cheese in a crispy crust.
A celebration of spring produce, the easy-to-make galette is a gorgeous addition to a spring picnic—of course—but it is also a beautiful dish for picnic brunch.
As with my Ricotta Asparagus Tartlets, this galette can be served hot or cold and makes a hearty main dish or cut into small servings for a light appetizer.
Jump to:
Ingredients
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
Cheese Varieties: I have used cottage cheese with Pecorino Romano, but you can play with the cheese. Ricotta and burrata are some options that work well and give you a similar texture but a richer taste. Feta and goat cheese are also an option, although I prefer these as a finishing cheese as they are quite strong. You can crumble some on at the end.
Chili: I used a light spread of chili paste on the base to give the galette a little kick. You can use chili flakes, just add them to the cheese mix. If you don’t like a little heat, leave the chili out altogether, or add a little lemon zest for a touch of freshness. Lemon pairs beautifully with asparagus.
Bacon: I like to use a very thin, streaky bacon so it’s not too thick or overwhelming. You can also use pancetta. Either cut it into strips or cut it into small pieces and sprinkle it over. You can leave the bacon out if you prefer a vegetarian version.
Finishing: If you love your cheese, you can crumble some feta or goat cheese over for a salty finish. I prefer a Balsamic reduction drizzled over the top. It adds a sweet, tangy finish that pairs beautifully with spring vegetables and salty bacon. You can find an easy balsamic reduction in my Pesto Caprese Sandwich Recipe.
Step by Step Instructions
Make the Dough for the Galette Crust
- Step 1: Combine the flour, salt, sugar, and olive oil in a medium bowl and stir well.
- Step 2: Add 1 tbsp of cold water and stir. Add another tablespoon of water and knead the dough into a ball. The dough should be stiff and firm. Note: add 1-2 tablespoons of flour if the dough is too wet.
- Step 3: Cover the bowl and rest in the refrigerator for 30-40 minutes.
Prepare the Galette
Preheat oven to 375F
Step 4: In a bowl, mix the cottage cheese, Pecorino Romano cheese, and green onions.
Step 4: Lay baking paper on a kitchen counter. Remove the dough from the refrigerator and roll it out into a circle about 7-9 inches in size.
Step 5: Place the galette dough in a 7-inch cast iron pan or similar pan or pie dish.
Spread the chili paste on the dough. Then spread the cheese mixture over the base.
Step 6: Layer the washed asparagus over the cheese base and sprinkle with peas.
Step 7: Brush the vegetables with the melted butter.
Fold the pastry sides in and brush the crust with beaten egg yolk.
Bake until the crust is golden and the asparagus is tender. Approx. 15 minutes.
Step 8: Shortly before the galette is finished, remove it from the oven and add the bacon strips.
Bake for a further 5-8 minutes or until nicely browned and the crust is crisp.
Recipe FAQs
A gelette crust should not need to be blind-baked. The crust and filling typically cook evenly together, ensuring a crispy bottom and beautifully baked filling. I find using the cast iron pan lined with baking paper assists the baking process.
Yes. You must let the dough rest in the refrigerator for at least 40 minutes before rolling. Leaving the dough covered in the fridge overnight is no problem.
Any leftover galette can be stored in an airtight container in the refrigerator for a few days. Reheat in a preheated oven until the crust is crispy again. Avoid microwaving, as it can make the crust soggy. You can also eat it cold. Bring it to room temperature first.
Expert Tips
Asparagus Preparation: If your asparagus is especially thick or the spears vary in size, slice thick ones lengthways down the middle to ensure even cooking and prevent them from becoming tough.
Galette Crust: Preheat your oven before baking, and remember to use the egg yolk wash to ensure a golden-brown crust.
The Dough: Use cold water when making your dough, and be careful not to overwork it, which can make the crust dense and tough. Make sure you rest it properly in the fridge. This helps the gluten relax, making the dough easier to roll and preventing it from shrinking back.
When rolling, aim for an even thickness for uniform baking, but don’t worry about perfection in the shape or edges. Remember, the galette’s charm is the dish’s rustic, homemade simplicity.
Related Recipes & Ideas
Did you try this Asparagus Galette?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Spring Asparagus Galette with Peas and Bacon
Ingredients
Crust
- 1 ½ cups all- purpose flour
- 1 teaspoon sugar
- ¼ cup olive oil or sunflower oil
- 3 tablespoons cold water
- 1 egg yolk
- ½ tablespoons salt
Asparagus Galette
- 1 bunch asparagus - washed and trimmed
- 7-8 rashers bacon or pancetta - or ½ cup chopped in small pieces
- 1 cup green peas - frozen or fresh
- 1 cup Pecorino Romano cheese
- 1 cup cottage cheese
- 1 ½ tablespoons unsalted butter - melted
- 1 scallion - finely chopped
- 1 ½ teaspoons chili paste or flakes
Instructions
Make the Dough for the Galette Crust
- Combine the flour, salt, sugar, and olive oil in a medium bowl and stir well.
- Add 1 tbsp of cold water and stir. Add another tablespoon of water and knead the dough into a ball. The dough should be stiff and firm. but don't overwork it. Note: add 1-2 tablespoons of flour if the dough is too wet.
- Cover the bowl and rest the dough in the refrigerator for 30-40 minutes.
Prepare the Galette
- Preheat oven to 375F
- In a bowl, mix the cottage cheese, Pecorino Romano cheese, and green onions.
- Lay baking paper on a kitchen counter. Remove the dough from the refrigerator and roll it out into a circle about 7-9 inches in size.
- Place the galette dough in a 7-inch cast iron pan or similar pan or pie dish.Spread the chili paste on the dough. Then spread the cheese mixture over the base.
- Layer the washed asparagus over the cheese base and sprinkle with peas.
- Brush the vegetables with the melted butter. Fold the pastry sides in and brush the crust with beaten egg yolk.Bake until the crust is golden and the asparagus is tender. Approx. 15 minutes.
- Shortly before the galette is finished, remove it from the oven and add the bacon strips.Bake for a further 5-8 minutes or until nicely browned and the crust is crisp.
Notes
- Cheese: You can use ricotta or burrata for a similar texture but a richer taste.
- Chili: I used a light spread of chili paste for a little kick. You can use chili flakes. If you don’t like a little heat, leave the chili out altogether, or add a little lemon zest for a touch of freshness. Lemon pairs beautifully with asparagus.
- Bacon: I like to use very thin, streaky bacon, so it’s not too thick or overwhelming. You can also use pancetta. Either cut it into strips or small pieces and sprinkle it over. You can leave the bacon out if you prefer a vegetarian version.
- Asparagus Preparation: If your asparagus is especially thick or the spears vary in size, slice thick ones lengthways down the middle to ensure even cooking and prevent them from becoming tough.
- Galette Crust: Preheat your oven before baking, and remember to use the egg yolk wash to ensure a golden-brown crust.
- The Dough: Use cold water when making your dough, and be careful not to overwork it. Make sure you rest it properly in the fridge. It will make the dough easier to roll and prevent it from shrinking. When rolling, aim for an even thickness for uniform baking, but don’t worry about perfection in the shape or edges.
Ned
This is absolutely delicious! I love any excuse to use my cast iron and this was a perfect recipe!