Prep: 25 mins || Cook: 35 mins || Serves: 4
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 tablespoon extra virgin olive oil
1 teaspoon fine sea salt
METHOD
Make rough puff pastry. Place flour, half the butter, the water, oil and salt in a food processor; pulse until dough just starts to comes together but butter chunks are still visible. Add remaining butter; pulse three times. Turn dough out onto a lightly floured surface. Bring together with hands to form a rough rectangle; it will be very crumbly at this point. Roll into a 26cm x 30cm rectangle; fold short ends into centre, overlapping each other. Turn pastry a quarter turn. Repeat process once more, dusting underneath generously with extra flour as needed. Transfer pastry to a large oven tray lined with baking paper; freeze for 20 minutes.
Meanwhile, preheat oven to 180°C
Process ricotta and goat’s cheese until smooth; season with salt and pepper.
Transfer chilled pastry on baking paper to work surface. Roll pastry into a 29cm square. Spread ricotta filling evenly on pastry, leaving a 3cm border. Fold pastry edges over to form a border. Carefully transfer pastry on paper to large oven tray. Brush pastry edges with egg.
Bake galette on lowest oven shelf, turning tray halfway, for 35 minutes or until pastry is cooked through and golden.
Meanwhile, place asparagus, rind, juice, oil and garlic in a medium bowl, season; toss to coat. Transfer to a large oven tray lined with baking paper. Place asparagus in oven for last 10 minutes of galette cooking time.
Serve galette topped with asparagus, chilli and parmesan.