This rustic tart celebrates the fresh produce of spring, featuring tender asparagus, sweet peas, and creamy ricotta encased in a flaky pastry. It’s a versatile dish perfect for brunch, lunch, or a light dinner.
Servings: 4
Macros (Per Serving):
- Calories: 320
- Protein: 10g
- Fat: 18g
- Carbohydrates: 34g
Health Benefits
- Asparagus: High in fiber, folate, and vitamins A, C, and K, asparagus promotes digestive health and reduces inflammation.
- Peas: Rich in plant-based protein, fiber, and antioxidants, peas support muscle health and immunity.
- Ricotta: A creamy cheese that’s a good source of calcium and protein while being lower in fat compared to other cheeses.
- Pastry: Provides carbohydrates for energy, and whole-grain options add fiber for improved digestion.
Ingredients:
- 1 sheet puff pastry (thawed)
- 1 cup ricotta cheese (or vegan ricotta alternative)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon zest
- 1/2 cup fresh or frozen peas (thawed if frozen)
- 8-10 asparagus spears, trimmed
- Salt and black pepper, to taste
- 1 egg, beaten (optional, for egg wash)
- Vegan Alternative: Use a mixture of plant-based milk and maple syrup.
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on the prepared baking sheet. Using a knife, score a 1-inch border around the edges (do not cut all the way through).
- In a bowl, mix the ricotta, Parmesan, olive oil, garlic powder, lemon zest, salt, and pepper. Spread this mixture evenly over the center of the pastry, leaving the border clear.
- Arrange the asparagus spears and peas on top of the ricotta mixture. Season lightly with salt and pepper.
- Brush the edges of the pastry with the beaten egg or vegan wash for a golden finish.
- Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
- Let cool slightly before slicing and serving.
Suggested Pairings
- Wine: A crisp Sauvignon Blanc or a light Chardonnay enhances the freshness of the vegetables and the creamy ricotta.
- Beer: A Belgian-style wheat beer or a pale ale complements the buttery pastry and bright flavors.
- Nonalcoholic: Sparkling water with a splash of cucumber juice and fresh mint leaves creates a refreshing, spring-inspired drink.
This Spring Vegetable Galette is a delightful way to showcase seasonal produce. It’s simple to make yet impressive enough for entertaining, offering a balance of indulgence and nutrition.
