Spring galette with peas, bacon, asparagus, cheese and chilli
Give your picnic hamper a bit of je ne sais quoi with this elegant French bake - buttery puff pastry is topped with a medley of spring vegetables, crispy bacon, creamy ricotta and fragrant herbs.
- Put the olive oil and red onion in a frying pan set over a medium-low heat. Cook for 10-15 mins, stirring often, until the onion is soft and starting to colour. Turn the heat up slightly and add the bacon. Continue to cook until the bacon turns golden at the edges. Add the balsamic vinegar, chilli, peas and asparagus and stir-fry for 2-3 mins then remove from the heat. Season to taste. Set aside on a plate to cool.
- Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Mix the ricotta, egg yolks, garlic and 2 tbsp chopped herbs. Season.
- Unroll the puff pastry on a cool surface, roll it out so it is a little thinner and a bit more square, trimming the four corners away to make a rounded shape. Transfer to a baking sheet.
- Spread the ricotta mixture out in the centre of the pastry, leaving a 3-4cm border. Spoon the bacon mixture over the ricotta layer then fold the pastry border up and around the filling, roughly pressing and crimping the edges together to keep them in place.
- Bake in the oven for 35-40 mins, until the pastry is golden and puffed. Scatter with the remaining chopped herbs then slice and serve with salad, if you like.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
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