Despite the dump of snow that plagued us on Monday and melted on Tuesday – there’s asparagus in the market, and that is a sure sign of spring! I had some ricotta in the fridge, and leftover mozzarella cheese from a pizza I made over the weekend, coupled with dough in the freezer = a galette!
For the crust:
- 1 1/3 cups flour
- 1/2 teaspoon kosher salt
- 1 stick butter
- 1/4 cup ice water
For the filling:
- 1 cup ricotta cheese
- 1 large egg
- 1 clove garlic, minced
- salt and pepper
- 1 pound asparagus, rinsed and trimmed
- 1/2 cup shredded mozzarella cheese
- 1 large egg yolk + 1 teaspoon water
1. In a Cuisinart, combine flour, salt and butter. Pulse until it resembles course crumbs. Add ice water until it begins to clump. Place dough in a plastc bag and work into a disk. Refrigerate for an hour.
2. Preheat oven to 400º. On a lightly floured surface, roll out dough to a 13″ circle. Transfer to a parchment lined baking sheet.
3. In a medium sized bowl, whisk ricotta, whole egg, garlic, salt, and pepper together.
4. Spread the ricotta mixture in the center of the dough, leaving a 2′ border on the outside. Arrange asparagus on top, and sprinkle with mozzarella.
5. Fold the border over the ricotta filling, crimping the edges. In a small bowl, whisk the egg yolk and water, and brush it on the crust. Bake for 30 to 45 minutes, or until the crust is golden brown.