Vegan Ricotta Asparagus Galette
For the moments we get to sit in the sun, pick homegrown foods, listen to the birds sing and cook a meal from scratch, for every instance we take note of how good life is when it’s simplified, we feel more human.
I don’t mean that in a cheesy way. Life on earth was good before mankind stepped into frame. Over the centuries, it was still good but in different ways. Amidst seasons and sickness and chaos, the small moments of bliss remind us how special it is to be alive.
That’s what cooking from scratch feels like to me. Embracing my humanity, noticing the way flavors come to life when they’re married and worked, how the colors change and how my house smells when all is said and done. It’s a slow rhythm, a good one.
Galettes can seem intimidating. Daunting with all kinds of steps to do and dishes to clean. This one isn’t though. It’s plant based, made from whole foods, and will cost you less than two hours from the time you begin to the last bite. The flavors are fresh, perfect for summer, and flexible to whatever produce you have on hand.
Let’s get this rustic spring pastry party started, shall we?
Savory Vegan Ricotta Asparagus Galette
For the galette:
2/3 cup (80g) oat flour
1/4 cup (30g) whole wheat flour
3 tbsp water
3 tbsp butter, cold + cubed (I used Monty’s vegan butter because it tastes like the real thing and is made with simple ingredients. This butter has lasted me a long time, very worth it!)
1 tsp onion powder
1/4 tsp salt
For the tofu ricotta:
1/2 block tofu
3 garlic cloves
2 tbsp fresh lemon juice
1/2 tsp white miso
1/4 tsp sea salt
Cracked black pepper to taste
Asparagus
Honey
Tomato
Kale
Dill
Instructions:
Mix the two flours, the onion powder and the salt together. Add the water and butter, kneading by hand until a dough forms and the dough is even in texture. Set aside.
Bring a pan to heat over a medium flame and cut the asparagus into roughly 5” pieces. Add a bit of oil to the pan and sauté the asparagus until they begin to get some nice color on them, then remove from the heat.
Blend the tofu ricotta ingredients together until smooth.
To a floured surface, roll the dough into a square. If the dough breaks, simply press the rips back together. Don’t get too worked up over the appearance though. A rustic galette that’s filled well is still a very good galette!
Evenly spread the tofu ricotta over top, leaving about 2” from the edge of the dough. I layered mine on quite heavy, but do as you please!
Rip a few leaves of kale to gently press into the ricotta. Add the sautéed asparagus, sliced cherry tomatoes and a light drizzle of honey.
Turn the edges up and fold the galette inward. Press the corners together to close and gaps. Brush the dough with melted butter or olive oil.
Bake at 350°F for 50-55 min
Remove from the oven and top with fresh dill and flaky sea salt before slicing and serving.
If you make this recipe, be sure to tag me on instagram! It makes me very happy to see people enjoying the things I make and even to see your own spin on the building blocks I gave you.
Enjoy!