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5 from 1 vote

Green Vegetable Galette

This quick rustic tart has a beautifully crisp and flaky pastry topped with a creamy spinach sauce, bell peppers, asparagus and peas.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Lunch, Main Course
Cuisine: French
Keyword: asparagus, easy, pastry, peas, spinach, tart, vegetarian
Servings: 8 slices
Author: Choclette



  • 200 g frozen spinach I used 4 squares
  • 100 g frozen mixed sliced peppers
  • 8 frozen asparagus spears
  • 50 g frozen garden peas
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • 2 x pinch salt (or to taste
  • 2 x grinding of black pepper
  • good grating of nutmeg
  • 1 tsp chopped parsley I used frozen
  • 200 g ricotta cheese


  • 125 g wholemeal flour
  • 125 g plain flour
  • 150 g unsalted butter
  • pinch of sea salt
  • 4 tbsp yoghurt



  • Place the spinach in a covered bowl to defrost.
  • Place the peppers and asparagus in another covered bowl. Sprinkle on a pinch of salt, the oregano and a grinding of pepper then drizzle with the olive oil. Leave to defrost.
  • Place the peas in another covered bowl to defrost, then get on with making the pastry.
  • When the spinach has more or less defrosted, add the ricotta, nutmeg, salt and pepper to the bowl stir until everything is well mixed.


  • Cut butter into flour and salt then either rub between finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
  • Stir in the yoghurt with a knife until the mixture comes together into a ball,
  • Cover and leave to rest in the fridge or a cool place for ½ hr.
  • Roll out on a floured surface into a rough circle to about 4mm in thickness.
  • Place on a baking tray lined with baking parchment.
  • Spread the spinach mixture over the pastry leaving about a 5 cm boarder.
  • Sprinkle the peppers over the base, place the asparagus spears in a radial pattern, then sprinkle over the peas.
  • Fold the edges inward over the filling, leaving the centre open.
  • Bake at 200℃ for about 25 minutes when the vegetables should be cooked and the pastry crisp and golden.


Serves 6 - 8 people depending on how hungry they are and what you serve with the tart.