Three Cheese Asparagus & Prosciutto Galette
This galette feels like it comes from the fanciest bakery, but it’s actually very easy to make! Made with savory components like ricotta, parmesan, feta, and prosciutto, our 100% California Extra Virgin Olive Oil adds the perfect peppery brightness to balance the flavors out for pastry perfection.
Ingredients
Galette Dough:
- 1 ¼ cups all purpose flour (plus more for rolling out dough)
- ½ tsp salt
- 8 tbsp cold unsalted butter, cubed
- 3-5 tbsp ice water
- 1 egg, beaten (for egg wash)
- Asparagus filling ingredients:
- 1 pound of asparagus, ends removed, cut into small pieces at an angle
- 1 tbsp California Olive Ranch 100% California Extra Virgin Olive Oil
- Pinch of salt
Ricotta Filling:
- 1 cup ricotta
- ½ cup grated parmesan
- Zest of one lemon
- 1 tbsp fresh thyme leaves
- 1 tbsp California Olive Ranch 100% California Extra Virgin Olive Oil
- Cracked pepper, to taste
Galette Topping:
- Crumbled feta
- Prosciutto
- Honey
- Fresh thyme
- Cracked pepper
Instructions
Make the galette dough. In a food processor, blend the flour and salt. Add the butter and pulse until the mixture resembles a coarse meal. Transfer the dough to a bowl. Add the ice water and mix until mixture looks crumbly. Knead until a dough forms. Shape the dough into a disk shape about 5 inches in diameter, wrap with plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, prep the filling ingredients. In a medium sized bowl, toss the asparagus, olive oil, and salt, and set aside.
Prepare the ricotta filling. Combine all ingredients in small bowl and set aside.
Preheat oven to 400 degrees.
Flour a work surface, then roll out the dough into a roughly 14 inch circle, picking it up and rotating regularly to prevent sticking. Use a pizza cutter to cut the dough into a 13 inch circle, then transfer to a parchment-lined baking sheet.
Add the ricotta mixture to the center, leaving a two inch border. Add the asparagus, then fold in the galette edges. Brush the beaten egg on the dough edges, and refrigerate the galette for 10 minutes to rechill the butter in the dough.
Bake for 40-50 minutes, until dough is golden brown but not burnt. Cool for 10 minutes, top with the toppings, slice, and enjoy!