Asparagus Galette With Tarragon “Ricotta”

Ingredients

Crust

• 1 ½ cups blanched almond flour
• ½ cup tapioca flour
• ½ teaspoon salt
• ½ teaspoon chili flakes (optional for heat)
• 1 large pasture-raised egg
• 4 tablespoons ghee
• 1 egg, whisked (optional, for shine)

Asparagus Filling 

• 1 pound asparagus
• 1 small shallot
• ½ teaspoon salt
• 1 lemon, zest only
• Chili flakes (optional)

Almond Ricotta 

• 1 cup almonds, blanched
• 2 tablespoons nutritional yeast
• 1 lemon, zested and juiced
• 2 garlic cloves, peeled
• 1 tablespoon tarragon leaves
• ¼ teaspoon pink peppercorns (or freshly ground black pepper)
• ⅓ - ½ cup cold water, as needed

Method

Step 1

Start by making the crust. Using a food processor, combine almond flour, tapioca flour, salt, and chili flakes if using. Pulse to combine and add the egg (not the optional egg white) and ghee. Pulse until the texture is a coarse meal.  

Step 2

Remove from the food processor and use your hands to turn dough into a ball. Wrap and refrigerate for at least 1 hour.

Step 3

Make the asparagus filling by cutting off tough ends. Then thinly slice asparagus spears at an angle. Peel shallot and thinly slice. Add asparagus and shallot slices to a bowl with ½ teaspoon salt and set aside for 30 minutes, while making the ricotta.

Step 4

In a high-speed blender, add all of the almond ricotta ingredients. Start with ⅓ cup cold water and add more if needed. Blend until smooth and creamy scraping down sides as needed. The texture should be a well-puréed mixture with only very small bites of almonds. Set aside.

Step 5

After an hour in the refrigerator, remove dough and place on top of parchment paper. Preheat the oven to 375°F. Roll dough into a circle, about 10 inches across. Dough will be very fragile. Use your fingers to attach any pieces. 

Step 6

Gently transfer parchment onto a large baking sheet. Spread ricotta filling in the middle of the circle, leaving 2 inches around the edges bare.

Step 7

Drain asparagus and shallot in a colander and pat dry using a paper towel. Return to bowl and mix with lemon zest and chili flakes (if using). Spoon asparagus over the ricotta layer.

Step 8

Gently fold the sides up, using parchment to help support the dough and holding together with your fingers as you go. Option is to brush the dough for shine using the egg. Transfer the baking sheet to the oven and bake for 40-45 minutes until the crust is golden brown.

Step 9

Remove from the oven and allow to cool for 10 minutes before slicing and serving.

Nutritional analysis (per serving):

Nutritional analysis (per serving): Calories: 330, Total Fat: 26g, Saturated Fat: 6g, Cholesterol: 40mg, Fiber: 6g, Protein: 11g, Carbohydrates: 18g, Sodium: 308 mg, Sugars: 3g, Net Carbs: 12g

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