Loaded asparagus and ricotta galette

Step 1

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 (10½in x 12in) 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.

Step 2

Meanwhile, preheat oven to 180°C/350°F.

Step 3

Process ricotta and goat's cheese until smooth; season with salt and pepper.

Step 4

Transfer chilled pastry on baking paper to work surface. Roll pastry into a 29cm (11¾in) square. Spread ricotta filling evenly on pastry, leaving a 3cm (1¼in) border. Fold pastry edges over to form a border. Carefully transfer pastry on paper to large oven tray. Brush pastry edges with egg.

Step 5

Bake galette on lowest oven shelf, turning tray halfway, for 35 minutes or until pastry is cooked through and golden.

Step 6

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.

Step 7

Serve galette topped with asparagus, chilli and parmesan.rough puff pastry