Seasonal Kitchen

Asparagus Galette

with peas
Average: 5 (2 votes)
(2 votes)
Asparagus Galette

Asparagus Galette - Veggie mix on french crispy base

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Health Score:
89 / 100
35 min.
ready in 1 hr 10 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Due to their low calorie and high water content are Zucchini are an ideal ingredient for healthy slimming cuisine. The vegetable is also rich in minerals and vitamins A, B and C, which boosts metabolism and immunity.

You can also prepare the asparagus galette with whole wheat flour instead of spelt flour type 1050 - this brings an even nuttier taste and more fiber to the savory spring cake.

1 serving contains
(Percentage of daily recommendation)
Calorie664 cal.(32 %)
Protein20 g(20 %)
Fat42 g(36 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage5.3 g(18 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.7 μg(4 %)
Vitamin E3.8 mg(32 %)
Vitamin K45.2 μg(75 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.4 mg(53 %)
Vitamin B₆0.4 mg(29 %)
Folate100 μg(33 %)
Pantothenic acid1.4 mg(23 %)
Biotin9.9 μg(22 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C29 mg(31 %)
Potassium463 mg(12 %)
Calcium178 mg(18 %)
Magnesium61 mg(20 %)
Iron2.9 mg(19 %)
Iodine38 μg(19 %)
Zinc2.3 mg(29 %)
Saturated fatty acids23.6 g
Uric acid133 mg
Cholesterol156 mg
Complete sugar5 g


9 ozs whole spelt flour (+ 1 tablespoon to work)
4 ¼ ozs cold butter
1 egg
3 ozs Peas (freshly split or frozen)
4 ozs green asparagus
3 ½ ozs Leeks
4 ozs Baby Zucchini
1 Tbsp olive oil
1 shallot
1 garlic clove
5 ozs Feta
3 Tbsps milk (whole)
1 Tbsp lemon juice
1 egg yolk
1 handful Watercress
2 Tbsps Yogurt (low-fat)
1 Tbsp grapeseed oil
How healthy are the main ingredients?
FetaLeekZucchiniWatercressolive oilgrapeseed oil

Kitchen utensils

1 Rolling pin

Preparation steps


Knead flour with butter, egg and salt until smooth, adding a little cold water or flour as needed. Shape into a ball and chill, covered, for 20 minutes.


Meanwhile, defrost peas if necessary. Clean asparagus, wash, peel lower third, cut off woody ends and cut spears into finger-length pieces. Cut leeks in half lengthwise, clean, wash and divide into equal length pieces. Clean zucchini, wash and cut lengthwise into strips. Mix vegetables with oil, salt and pepper.


Peel and finely dice the shallot and garlic. Mix with 4 ounces of feta and milk until creamy, and season with salt, pepper, and a little lemon juice.


Roll out dough on floured work surface 1/4th inch thick round to approx. 16 inches Ø and place on a baking tray lined with baking paper. Spread with feta cream, leaving a 2 inch wide border. Top with vegetables, sprinkle remaining feta on top, fold edge of dough inward and brush with egg yolk. Bake in a preheated oven at 200 °C /400 °F for 30-35 minutes until golden brown.


In the meantime, sort out the cress, wash and shake dry, set aside a few leaves for garnish, purée the rest very finely with yogurt and grape seed oil and season with salt, pepper and lemon juice. Drizzle over the asparagus galette and top with cress leaves.