{"id":15872,"date":"2014-03-19T05:24:32","date_gmt":"2014-03-19T10:24:32","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=15872"},"modified":"2019-11-26T06:46:58","modified_gmt":"2019-11-26T11:46:58","slug":"asparagus-ricotta-galette","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2014\/03\/19\/asparagus-ricotta-galette\/","title":{"rendered":"Asparagus Ricotta Galette"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" alt=\"Food-Header-1\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"15874\" data-permalink=\"https:\/\/willceau.com\/news\/2014\/03\/19\/asparagus-ricotta-galette\/asparagusgalette\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/AsparagusGalette.jpg?fit=640%2C571&amp;ssl=1\" data-orig-size=\"640,571\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"AsparagusGalette\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/AsparagusGalette.jpg?fit=640%2C571&amp;ssl=1\" class=\"aligncenter size-full wp-image-15874\" alt=\"AsparagusGalette\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/AsparagusGalette.jpg?resize=640%2C571&#038;ssl=1\" width=\"640\" height=\"571\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/AsparagusGalette.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/AsparagusGalette.jpg?resize=300%2C267&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Despite the dump of snow that plagued us on Monday and melted on Tuesday &#8211; there&#8217;s asparagus in the market, and <em>that<\/em> 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!\u00a0<!--more--><\/p>\n<p>For the crust:<\/p>\n<ul>\n<li>1 1\/3 cups flour<\/li>\n<li>1\/2 teaspoon kosher salt<\/li>\n<li>1 stick butter<\/li>\n<li>1\/4 cup ice water<\/li>\n<\/ul>\n<p>For the filling:<\/p>\n<ul>\n<li>1 cup ricotta cheese<\/li>\n<li>1 large egg<\/li>\n<li>1 clove garlic, minced<\/li>\n<li>salt and pepper<\/li>\n<li>1 pound asparagus, rinsed and trimmed<\/li>\n<li>1\/2 cup shredded mozzarella cheese<\/li>\n<li>1 large egg yolk + 1 teaspoon water<\/li>\n<\/ul>\n<p>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.<\/p>\n<p>2. Preheat oven to 400\u00ba. On a lightly floured surface, roll out dough to a 13&#8243; circle. Transfer to a parchment lined baking sheet.<\/p>\n<p>3. In a medium sized bowl, whisk ricotta, whole egg, garlic, salt, and pepper together.<\/p>\n<p style=\"text-align: center;\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"15880\" data-permalink=\"https:\/\/willceau.com\/news\/2014\/03\/19\/asparagus-ricotta-galette\/aspgal1\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/AspGal1.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"AspGal1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/AspGal1.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter  wp-image-15880\" alt=\"AspGal1\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/AspGal1.jpg?resize=448%2C336&#038;ssl=1\" width=\"448\" height=\"336\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/AspGal1.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/AspGal1.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 448px) 100vw, 448px\" \/><\/p>\n<p>4. Spread the ricotta mixture in the center of the dough, leaving a 2&#8242; border on the outside. Arrange asparagus on top, and sprinkle with mozzarella.<\/p>\n<p style=\"text-align: center;\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"15881\" data-permalink=\"https:\/\/willceau.com\/news\/2014\/03\/19\/asparagus-ricotta-galette\/aspgal2\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/AspGal2.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"AspGal2\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/AspGal2.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter  wp-image-15881\" alt=\"AspGal2\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/AspGal2.jpg?resize=448%2C336&#038;ssl=1\" width=\"448\" height=\"336\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/AspGal2.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/AspGal2.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 448px) 100vw, 448px\" \/><\/p>\n<p>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.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Despite the dump of snow that plagued us on Monday and melted on Tuesday &#8211; there&#8217;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 &hellip; <a href=\"https:\/\/willceau.com\/news\/2014\/03\/19\/asparagus-ricotta-galette\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238,4],"tags":[3091,3090,2502],"class_list":["post-15872","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news","tag-asparagus","tag-galettes","tag-spring"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-480","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":45495,"url":"https:\/\/willceau.com\/news\/2025\/08\/04\/blueberry-ricotta-galette\/","url_meta":{"origin":15872,"position":0},"title":"Blueberry Ricotta Galette","author":"Tina Garceau","date":"August 4, 2025","format":false,"excerpt":"This is a quick dessert to make, that'll have you out of the kitchen and at the pool in no time. An easy dough spread with ricotta, topped with fresh blueberries, and baked in less than an hour! For the dough: 1 1\/4 cups flour 1\/4 teaspoon salt 8 tablespoons\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/08\/BlueRicotta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/08\/BlueRicotta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/08\/BlueRicotta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":36180,"url":"https:\/\/willceau.com\/news\/2021\/06\/28\/ricotta-gnocchi\/","url_meta":{"origin":15872,"position":1},"title":"Ricotta Gnocchi","author":"Tina Garceau","date":"June 28, 2021","format":false,"excerpt":"It's the end of June (where did the month go?), and the temperatures are beginning to rise. That said, it's nice to have gnocchi which cooks in 60 seconds, and with a quick toss in a pan of your sauce of choice - dinner is served! 1 1\/2 cups whole\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/Gnocchi.jpg?fit=640%2C480&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/Gnocchi.jpg?fit=640%2C480&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/Gnocchi.jpg?fit=640%2C480&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":41964,"url":"https:\/\/willceau.com\/news\/2023\/11\/13\/butternut-squash-spinach-pasta-bake\/","url_meta":{"origin":15872,"position":2},"title":"Butternut Squash, Spinach &#038; Pasta Bake","author":"Tina Garceau","date":"November 13, 2023","format":false,"excerpt":"It's a cold winter's dream dinner - butternut squash, spinach, and pasta tossed in a single bowl with ricotta and parmesan and baked in a parchment lined springform pan. The pasta isn't even cooked ahead of time, it bakes right in the pan. How easy is that? 1 large egg\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/11\/ButternutSquash.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/11\/ButternutSquash.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/11\/ButternutSquash.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":38962,"url":"https:\/\/willceau.com\/news\/2022\/09\/19\/potato-pizza-with-asparagus-pesto\/","url_meta":{"origin":15872,"position":3},"title":"Potato Pizza with Asparagus Pesto","author":"Tina Garceau","date":"September 19, 2022","format":false,"excerpt":"\u00a0 When you're ready to switch from your usual pepperoni and mushroom, this new potato pizza with asparagus pesto is a game changer. The pesto can be made ahead of time, any that's leftover may be tossed with pasta, spread on a sandwich, or brushed on chicken or fish. It\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PPPizza.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PPPizza.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PPPizza.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":9622,"url":"https:\/\/willceau.com\/news\/2012\/09\/12\/asparagus-pesto-pizza\/","url_meta":{"origin":15872,"position":4},"title":"Asparagus Pesto Pizza","author":"Tina Garceau","date":"September 12, 2012","format":false,"excerpt":"I'm having a hard time keeping up with the basil in my backyard - it's growing like crazy! I decided to use some to make asparagus pesto pizza for dinner last night. This pesto is versatile - it's good spread on grilled chicken or as a dressing for a pasta\u2026","rel":"","context":"In &quot;Food&quot;","block_context":{"text":"Food","link":"https:\/\/willceau.com\/news\/category\/food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":40283,"url":"https:\/\/willceau.com\/news\/2023\/03\/20\/lemon-ricotta-muffins\/","url_meta":{"origin":15872,"position":5},"title":"Lemon Ricotta Muffins","author":"Tina Garceau","date":"March 20, 2023","format":false,"excerpt":"I've been on a lemon kick lately, hoping to usher out the last cold days around these parts with some citrusy goodness. You can't go wrong with lemon and ricotta! 2 cups flour 1\/2 teaspoon baking soda 1\/2 teaspoon baking powder 1\/2 teaspoon salt 1 cup granulated sugar 1 large\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/03\/LemonRicotta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/03\/LemonRicotta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/03\/LemonRicotta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/15872","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=15872"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/15872\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=15872"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=15872"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=15872"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}