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Asparagus galette with jammy leeks and ricotta on a rustic wooden table, garnished with herbs.
Alyssa

Asparagus Galette with Jammy Leeks and Ricotta

This asparagus galette with jammy leeks, ricotta, and burrata is a rustic and elegant celebration of spring.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 people
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 16 tablespoons cold salted butter diced
  • 2 to 4 tablespoons ice water
  • 2 large leeks
  • 2 tablespoons butter
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons olive oil
  • 1 1/2 cups fresh whole-milk ricotta
  • 1/2 cup grated parmesan or pecorino romano cheese divided
  • 1/2 pound pencil-thin asparagus
  • 1 tablespoon heavy cream or milk
  • 4 ounces burrata cheese
  • to taste balsamic glaze for drizzling
  • to taste flaky sea salt for sprinkling
  • to taste freshly ground black pepper

Notes

Serve warm or at room temperature, drizzled with balsamic glaze.