Asparagus, Snap Pea, and Blue Cheese Galette

Another galette just in time for spring! Coming out of a snow-filled, bitterly cold winter, the change in weather and daylight hours could not have come at a better time. This isn't just because I prefer the sun and greenery, but because the season welcomes a new set of ingredients that brighten up your plates and make people more aware of what they are eating in some ways. Winter has a lot to offer, but I'm excited for this new chapter and recipes we can make together!

Galettes, which I have praised for many reasons before, are a perfect way to celebrate the slew of returning vegetables and fruits. I have several across the seasons on this website you can try out, including the Tomato, Thyme and Cheese, the Pumpkin, Caramelized Onion, the Blackberry, Mint and Ricotta, and the Cheesy Mushroom Galette with Ricotta and Gruyere. 

This galette, like the others, is a quick, easy, and ideal solution if you have extra greens lying around - although fresh is king!

I used asparagus stalks and snap peas for this recipe, both of which offer texture and substance. I combined the (non-dairy) parmesan cheese mixed with the tofu ricotta, fresh herbs, and seasoning for the cheesy filling.

Before adding it to the pie crust plate, season to taste to make sure it’s good before baking!

Ingredients

1 pie crust, thawed in the fridge

1 handful snap peas

1/3 cup ricotta cheese (I used a vegan brand)

1/3 cup parmesan cheese, grated finely

About 20 stalks of green asparagus (woody, thick part cut off)

1/4 cup fresh parsley, finely chopped

1/4 cup fresh tarragon leaves, finely chopped + extra for topping and garnish

1 tablespoon fresh garlic, minced

1 teaspoon lemon juice

2 tablespoons biltong seasoning (optional - I used Freddy Hirsch Biltong Spice)

1 spring onion, finely chopped - mostly the green part)

1 teaspoon black pepper

1 teaspoon salt

2 tablespoons olive oil

Pinch of hot chilli flakes

2 tablespoons crumbled blue cheese

1 tablespoon parmesan cheese, grated

1 egg + 1 teaspoon water

Sesame seeds

Instructions

Take your pie crust out of the fridge to get it to room temperature, this should take about 20 minutes.

Get a medium-sized bowl, and mix the parmesan cheese, ricotta, tarragon, fresh garlic, parsley, olive oil, biltong seasoning, salt, dried thyme, black pepper, lemon juice, and garlic powder until evenly incorporated. Season to taste!

Spread the mixture over the unrolled pie crust gently with a spoon, making sure not to 'overfill' the inside and leaving at least a 1/2 inch border.

In a large bowl, toss the asparagus and snap peas in a little olive oil, salt and pepper. Lay the stalks over the cheese mix, followed by the snap peas, some additional tarragon leaves, the blue cheese and some parmesan cheese to garnish.

Fold the border edges over to make an open-faced frame, making sure both ends of the asparagus are tucked in or not visible.

Brush with the pie crust edges with the egg wash and sprinkle the sesame seeds on top.

Bake at 400F for 35-40 minutes on a parchment-lined baking tray, then remove from the oven.

Allow for the bubbling to stop and set the galette aside to cool for about 10 minutes. Garnish with additional tarragon leaves and scallions.