Description
This Savory Asparagus Galette with Vegan Ricotta offers a rustic, flaky crust filled with tender asparagus and a creamy, flavorful tofu-based vegan ricotta. It’s a delightful plant-based dish perfect for spring or summer, combining wholesome ingredients like fresh herbs, lemon zest, and peas for a bright, savory flavor profile.
Ingredients
Crust
- 1 1/4 cups (150g) all-purpose flour, plus more for flouring your work surface
- 1/2 cup (75-85g) medium-grind cornmeal
- 1/2 teaspoon fine sea salt
- 10 tablespoons (140g) vegan butter, cubed and chilled until very firm
- 2-4 tablespoons ice cold water, plus more as needed
- 2 teaspoons apple cider vinegar
- 1-2 tablespoons plant-based milk (for brushing)
Filling and Toppings
- 1 small or medium bunch of asparagus (preferably thin spears)
- 1 tablespoon extra virgin olive oil
- Kosher salt and black pepper to taste
- 1 (14-ounce / 400g) block extra-firm tofu
- 4 tablespoons nutritional yeast
- 2 garlic cloves, roughly chopped
- 2 tablespoons white or yellow miso paste
- 3/4 teaspoon onion powder
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon extra-virgin olive oil
- 15 fresh basil leaves
- A small handful of fresh dill
- 1 medium lemon, zested and juiced (about 3 tablespoons juice)
- 1 large handful of shelling peas, shelled
- 1-2 tablespoons fresh tarragon, thinly sliced
- A small handful of basil leaves, thinly sliced
- A few sprigs of fresh dill
- Lemon zest, for garnish
Instructions
- Prepare the vegan butter: Slice the vegan butter into cubes and place it in the freezer for 10-15 minutes to firm up, which helps create a flaky crust.
- Make the crust dough: In a large bowl, mix the all-purpose flour, cornmeal, and salt. Add the chilled vegan butter cubes and use a pastry cutter or two knives to cut the butter into the flour until pieces are pea-sized.
- Add liquids and form dough: Mix 2 tablespoons of ice cold water with apple cider vinegar and sprinkle over the flour mixture. Gently knead the dough with your hands, adding more ice water by teaspoons if needed until the dough forms a slightly sticky ball that holds together without crumbling.
- Chill the dough: Shape the dough into a disc, wrap in plastic or cover in a bowl, and refrigerate for at least 1 hour or up to 48 hours to allow it to rest and firm up.
- Prepare the tofu ricotta: Drain and pat dry the tofu. Add tofu chunks, nutritional yeast, garlic, miso paste, onion powder, salt, pepper, olive oil, basil leaves, dill, and lemon juice and zest into a food processor. Blend until smooth and creamy. Taste and adjust seasoning.
- Preheat oven and prep pan: Arrange oven rack in the middle and preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Take the dough out to come to room temperature for 10-15 minutes before rolling.
- Prepare asparagus: Snap off the tough woody ends of asparagus at their natural breaking points. Toss asparagus with olive oil, and season with kosher salt and black pepper.
- Roll out dough: Place dough on a large piece of parchment paper, cover with another parchment layer, and roll into a 12-to-14-inch (30-35 cm) round about 1/4 to 1/8 inch thick. Dust rolling pin with flour as needed to prevent sticking. Slide the dough with parchment onto baking sheet and discard top parchment layer.
- Assemble the galette: Spread half of the tofu ricotta on the dough, leaving a 1.5 to 2-inch border. Arrange asparagus evenly on top.
- Fold the galette edges: Fold the dough edges over the filling to form a rustic crust. Brush the crust and dough edges with plant-based milk. Sprinkle flaky sea salt and black pepper over the crust and filling.
- Bake: Bake the galette for 40-45 minutes until the crust is golden and sturdy when tapped, and asparagus is tender.
- Add finishing touches: Once slightly cooled, top the galette with shelled peas, fresh sliced tarragon, basil, dill, and a sprinkle of lemon zest for brightness and freshness.
Notes
- Ensure the vegan butter is very cold before mixing to achieve a flaky crust.
- If dough is too crumbly, add additional ice cold water in small amounts.
- Use thin asparagus spears for even cooking and easier slicing, but whole spears create a pretty presentation.
- The tofu ricotta can be made ahead and refrigerated for up to 2 days.
- Adjust salt and pepper in the tofu ricotta to suit your flavor preference.
- This galette is best served warm but also tastes great at room temperature.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Savory Tart / Galette
- Method: Baking
- Cuisine: Vegan, Plant-Based, Vegetarian, Western