Loaded asparagus and ricotta galette | Women's Weekly Food
Spring is here, time to lighten up your meals. Buttery pastry encases a creamy centre with hints of lemon and chilli and topped with fresh asparagus.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 400 grams firm ricotta
- 150 grams soft goat's cheese
- 1 egg, beaten lightly
- 4 bunches asparagus (680g), ends trimmed
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, sliced thinly
- 1 fresh long red chilli, sliced thinly
- finely grated vegetarian parmesan-style cheese, to serve (optional)
- Rough puff pastry
- 2 cups (320g) pastry flour
- 180 grams cold butter, diced
- ½ cup (125ml) iced water
- 1 teaspoon fine sea salt
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