Spring asparagus galette

Name: Spring asparagus galette
Cook time: 30 min
Yield: 1

with pesto ricotta and toasted almonds

Ready in around 30 mins

RECIPE FACT:

There are over 300 known species of asparagus, but the most commonly consumed variety is the green asparagus.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO PREPARE THE GALETTE FILLING:

Snap the woody ends off the asparagus and discard – they will naturally snap in the right place. Cut the asparagus into 3 cm pieces on the diagonal. Break the egg into a separate small bowl and whisk lightly with a fork.
2. TO PREPARE THE GALETTE:

Line an oven tray with baking paper. Gently unroll the puff pastry, discarding the paper it’s rolled in and place on the oven tray. Prick the pastry with a fork, then smear the pesto ricotta mixture onto the pastry leaving a 2 cm gap around the edges. Scatter the chopped asparagus evenly over the ricotta mixture, gently pressing them into the filling. Sprinkle over the peas then gently fold the pastry edges 2 cm up over the filling to enclose.
3. TO BAKE THE GALETTE:

Brush the pastry and galette filling with the egg then season with salt and pepper. Bake in the oven for 20-25 mins or until pastry is golden and risen. Place the mesclun into a salad bowl, pour over the lemon and mint dressing just before serving and toss to combine.
TO SERVE:

Cut the spring asparagus galette into slices and place onto a plate. Serve the mesclun salad on the side and sprinkle over the toasted almonds.