Asparagus and Baby Spinach Galette with Burrata and Sumac

Photo and Styling by Béatrice Peltre

In my kitchen, a rustic tart (une galette in French) is treasured for its forgiving nature and down-to-earth appeal. This particular creation features tender green asparagus and baby spinach resting atop a seasoned bed of ricotta cheese. Served warm, topped with creamy burrata cheese, it’s a vibrant medley that promises a burst of flavor in each bite.

Makes an 11-inch tart

1 cup whole-milk ricotta
zest of 1 lemon, finely grated
1 tablespoon minced parsley
extra virgin olive oil
1 ounce finely grated Pecorino Romano cheese
sea salt and freshly ground black pepper
5 ounces baby spinach leaves
2 garlic cloves, peeled and finely sliced (use a mandoline)
1 tablespoon white vermouth or dry white wine (optional)
1 bunch green asparagus, fibrous stalks trimmed and sliced in half lengthwise
1 batch savory tart crust dough
1 egg yolk
1 tablespoon milk
sesame seeds
1 burrata, slightly torn
sprinkle of ground sumac
1 tablespoon chopped chives

Preheat oven to 400°F and line a rimmed baking sheet with a sheet of parchment paper; set aside. In a bowl, combine the ricotta, half of the lemon zest, parsley, 1 tablespoon olive oil, Pecorino and season with salt and pepper; set aside.

In a frying pan, heat 2 tablespoons olive oil over medium heat. When warm, add the baby spinach, shaved garlic, the rest of the lemon zest and season with salt and pepper. Cook for just a few minutes, until spinach is wilted. Add 1 tablespoon vermouth (or dry white wine) if using and let it evaporate for 1 minute. Turn off the heat and set the pan aside.

Roll out the tart dough into one 14-inch circle. Roll it onto your rolling pin and carefully transfer to the baking sheet. Spread the ricotta over the crust leaving a 1½ inch border. Top with the spinach and asparagus. Fold the edge of the crust inward over the edge of the ricotta and vegetables; drizzle with olive oil and season with salt and pepper. In a small bowl, mix the egg yolk with the milk. Brush the border with egg wash and sprinkle it with sesame seeds.

Bake the tart for 35–40 minutes, or until the crust is light golden brown. Remove from the oven and let cool for 5 minutes. Top the galette with the burrata. Drizzle with olive oil and sumac, and sprinkle chives on top. Serve with a green salad.

This recipe appeared in the Spring 2024 issue as part of a larger story on French Spring Tarts.