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Spring Pea & Lemon Ricotta Galette

A fuss-free, one-bowl galette bursting with sweet spring peas, creamy ricotta, and a sunlit hint of lemon.

Total: 1 hour 10 minutes
Difficulty: Easy
Serves: 6
galette spring easy baking one bowl seasonal vegetarian one-bowl

What Makes This Special

This galette celebrates the freshness of spring with sweet green peas and a pop of lemon, all nestled in a buttery golden crust. Made simply in one bowl, it’s designed to be approachable for home bakers, even those new to galettes. The pale yellow ricotta filling and vibrant peas embody the season’s gentle colors and flavors—perfect for a brunch, light lunch, or a fresh, elegant snack.

Ingredients

This recipe is all about spring’s bounty and effortless baking. You’ll use just one bowl for the crust and filling, making cleanup easy. Cold butter ensures a flaky pastry, while ricotta and honey lend creamy, subtly sweet notes that pair beautifully with peas.

For the Pastry & Filling

  • Flour & Butter: The base for a crisp, flaky crust. Keep butter cold for the best texture.
  • Lemon Zest: Adds sunny brightness and highlights the peas.
  • Ricotta: Creamy, pale yellow filling that’s both rich and light.
  • Fresh Peas: The star of spring! Sweet and tender when just blanched or used fresh.
  • Egg: Helps bind the filling and gives the crust a golden shine.
  • Honey & Olive Oil: Enhance sweetness and moistness in the filling.
  • Parmesan: Salty, nutty depth. Optional herbs provide an extra spring lift.

Instructions

Step 1: Make the Pastry Dough

In a large mixing bowl, combine the flour, salt, and 1 teaspoon of lemon zest. Add the cold, cubed butter. Using a fork or pastry blender, cut the butter into the flour until you have pea-sized lumps—work quickly to keep the butter cold. Drizzle in the ice-cold water, gently mixing with your hands or a fork until the dough just comes together. Shape into a disk, wrap in parchment, and chill for 20 minutes (or while you prepare the filling).

Why it matters: Cold butter creates flaky layers. Minimal mixing keeps the pastry tender.

Step 2: Prepare the Filling

Wipe out the same bowl (no need to wash). Combine ricotta, 1/2 the egg (lightly beaten), honey, olive oil, black pepper, remaining lemon zest, Parmesan, and fresh herbs if using. Stir in 60g of the peas (reserve 20g for topping). Mix until creamy and well combined.

Why it matters: Blending the filling in one bowl keeps things simple and ensures every bite is balanced.

Step 3: Roll & Shape the Galette

Preheat your oven to 200°C (fan 180°C). On a piece of parchment, roll out the chilled dough into a rough circle, about 28cm across and 3-4mm thick. Transfer both parchment and dough onto a baking sheet.

Why it matters: Rolling on parchment makes transfer and cleanup easy.

Step 4: Assemble

Spread the ricotta-pea mixture over the center of the dough, leaving a 4-5cm border. Scatter the reserved peas on top for vibrant color. Fold the edges of the dough over the filling, pleating as you go. Beat the remaining half egg with a splash of water and brush over the crust. Sprinkle with extra Parmesan if you like.

Why it matters: Galettes are rustic—don’t worry about perfection. The folds create a beautiful, golden edge.

Step 5: Bake

Bake for 35-40 minutes, until the crust is golden and crisp, and the filling is set. If the edges brown too quickly, cover loosely with foil during the last 10 minutes.

Step 6: Serve

Cool for 10 minutes before slicing. Serve warm or at room temperature, perhaps with a simple spring salad.

Pro Tips

  • Keep Everything Cold: Cold butter and minimal handling mean a super flaky crust.
  • Fresh Peas Are Best: If using frozen, thaw and pat dry to avoid sogginess.
  • Don’t Overfill: Too much filling can make the crust soggy—keep a thick, even layer.

Troubleshooting

Crust too crumbly to roll? Add a teaspoon of extra ice water and gently knead just until it holds.

Soggy bottom? Bake on the lower third of your oven and cool the galette on a wire rack to keep the base crisp.

Variations

  • Go Green: Add asparagus tips or baby spinach for more spring flavor.
  • Sweet Swap: Replace peas with sliced strawberries and a sprinkle of sugar for a sweet twist.
  • Cheesy Upgrade: Swap ricotta for goat cheese or feta for a tangier profile.

Storage

Store leftover galette in an airtight container in the fridge for up to 2 days. Reheat in a low oven (140°C) for 10 minutes to refresh the crust. Freezing is not recommended, as the filling may become watery.

Enjoy the taste of spring in every bite—and feel free to experiment with what’s fresh at your local market!