Spring Pea & Ricotta Galette with Lemon-Herb Crust
A rustic, handcrafted galette bursting with sweet garden peas, creamy ricotta, and fresh mint - the ultimate spring comfort dish.
About This Recipe Recipe
There's something magical about spring - the world wakes up, colors return, and suddenly we're craving freshness in every bite. This Spring Pea & Ricotta Galette isn't just a recipe; it's a celebration of the season. What started as a French pastry tradition has evolved into the ultimate American spring dish, especially for Easter and Passover celebrations when families gather around the table. The beauty of a galette lies in its imperfections - the ragged edges, the rustic swirls, the golden-brown crust that tells a story of handmade goodness. I've been making this since 2022, and it never fails to bring joy to dinner tables. The way the first bite combines the flaky, buttery crust with the cool, creamy ricotta and the pop of sweet peas creates a sensory experience that feels like spring in your mouth. It's comfort food reinvented, perfect for picnics, brunches, or a cozy spring dinner with friends. What makes this recipe special right now is how it embodies the 'hyper-seasonal' food movement - using ingredients at their absolute peak flavor, embracing simplicity, and creating something that looks store-bought but tastes like love.
Spring Pea & Ricotta Galette with Lemon-Herb Crust Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 1 cup cold unsalted butter, cubed
- ½ cup ice water, plus more as needed
- 1 cup fresh garden peas, shelled (about 1 lb pea pods)
- 8 oz whole milk ricotta cheese, room temperature
- 2 tablespoons fresh lemon juice
- ¼ cup fresh mint leaves, finely chopped
- 3 tablespoons olive oil
- 1 teaspoon flaky sea salt (for topping)
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- Optional: ¼ cup grated Parmesan for extra savory depth
How to Make Spring Pea & Ricotta Galette with Lemon-Herb Crust
- 1
Make the crust: In a large bowl, whisk together flour, sugar, and sea salt. Add the cold butter cubes and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Drizzle in ice water, tossing gently with a fork. If the dough is too dry, add more water 1 tablespoon at a time. Gather into a ball, flatten into a disc, wrap in plastic, and refrigerate for at least 1 hour (up to overnight).
- 2
Prepare the filling: While crust chills, blanch the fresh peas in boiling water for 2 minutes, then immediately transfer to an ice bath. This preserves their vibrant green color and snap. Drain well. In a medium bowl, combine the ricotta, lemon juice, 2 tablespoons of the chopped mint, and a pinch of salt. Whisk until smooth and creamy. Fold in the blanched peas. If using Parmesan, add it now for extra savory depth.
- 3
Preheat your oven to 425°F (220°C) with a baking stone or heavy baking sheet inside for 15 minutes. On a well-floured surface, roll out your chilled dough into a 12-inch circle about ¼ inch thick. Transfer to a parchment-lined baking sheet.
- 4
Spoon the ricotta-pea mixture onto the center of the dough, leaving a 2-inch border all around. Using your fingers, fold the edges of the dough over the filling, pleating as you go to create that beautiful rustic, hand-crimped look. Don't worry about perfection - uneven edges are part of the charm! Brush the crust with the egg wash and sprinkle with flaky sea salt and remaining mint.
- 5
Bake for 35-40 minutes until the crust is a deep golden brown and the filling is bubbling gently around the edges. The aroma of buttery crust and roasted peas will fill your kitchen - it's worth the wait. Let it cool for 10-15 minutes before slicing to allow the filling to set slightly.
Chef's Tips
- The secret to a perfect galette crust: Keep the butter COLD. If it softens before you roll it, the crust won't flake properly. Work quickly when rolling and use the least amount of water needed to bring the dough together.
- For extra flavor, add a teaspoon of lemon zest to the ricotta mixture. The brightness complements the peas beautifully and makes the dish feel more sophisticated.
- Don't overfill the galette - the crust needs to be able to fold over and seal without tearing. If you have extra filling, make a second mini galette or save it for breakfast the next morning.
- Serve at room temperature or slightly warm, not hot. The flavors develop and the ricotta becomes creamier as it cools, making it even more delicious.
- Leftovers can be stored in the refrigerator for 2-3 days. Reheat in a 375°F oven for 10 minutes to restore the crisp crust.
Nutrition Facts
320 calories per serving
Calories
10g
Protein
14g
Fat
42g
Carbs
Serving Suggestions
Serve this galette alongside a crisp arugula salad with shaved Parmesan and a light vinaigrette to balance the richness. A chilled glass of sparkling rosé or a light Sauvignon Blanc makes the perfect pairing, cutting through the buttery crust with bright, fruity notes. For a brunch setting, add a side of crispy prosciutto or smoked salmon on the side. When plating, cut into wedges and arrange them on a wooden board with fresh mint sprigs for that Instagram-worthy rustic aesthetic.
Recipe card
Spring Pea & Ricotta Galette with Lemon-Herb Crust
A rustic, handcrafted galette bursting with sweet garden peas, creamy ricotta, and fresh mint - the ultimate spring comfort dish.
Prep
45 min
Cook
35 min
Total
80 min
Servings
8 servings
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 1 cup cold unsalted butter, cubed
- ½ cup ice water, plus more as needed
- 1 cup fresh garden peas, shelled (about 1 lb pea pods)
- 8 oz whole milk ricotta cheese, room temperature
- 2 tablespoons fresh lemon juice
- ¼ cup fresh mint leaves, finely chopped
- 3 tablespoons olive oil
- 1 teaspoon flaky sea salt (for topping)
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- Optional: ¼ cup grated Parmesan for extra savory depth
Instructions
- Make the crust: In a large bowl, whisk together flour, sugar, and sea salt. Add the cold butter cubes and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Drizzle in ice water, tossing gently with a fork. If the dough is too dry, add more water 1 tablespoon at a time. Gather into a ball, flatten into a disc, wrap in plastic, and refrigerate for at least 1 hour (up to overnight).
- Prepare the filling: While crust chills, blanch the fresh peas in boiling water for 2 minutes, then immediately transfer to an ice bath. This preserves their vibrant green color and snap. Drain well. In a medium bowl, combine the ricotta, lemon juice, 2 tablespoons of the chopped mint, and a pinch of salt. Whisk until smooth and creamy. Fold in the blanched peas. If using Parmesan, add it now for extra savory depth.
- Preheat your oven to 425°F (220°C) with a baking stone or heavy baking sheet inside for 15 minutes. On a well-floured surface, roll out your chilled dough into a 12-inch circle about ¼ inch thick. Transfer to a parchment-lined baking sheet.
- Spoon the ricotta-pea mixture onto the center of the dough, leaving a 2-inch border all around. Using your fingers, fold the edges of the dough over the filling, pleating as you go to create that beautiful rustic, hand-crimped look. Don't worry about perfection - uneven edges are part of the charm! Brush the crust with the egg wash and sprinkle with flaky sea salt and remaining mint.
- Bake for 35-40 minutes until the crust is a deep golden brown and the filling is bubbling gently around the edges. The aroma of buttery crust and roasted peas will fill your kitchen - it's worth the wait. Let it cool for 10-15 minutes before slicing to allow the filling to set slightly.
Reviews
No reviews yet. Be the first!