What Are the Easiest Spring Recipes for Dinner?

Spring is the perfect excuse to cook lighter, fresher, and more vibrant. This simple galette is crisp puff pastry topped with asparagus and a generous pinch of our Gardener's Harvest herb blend. Ready in 30 minutes, impressive enough to share.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 bunch green asparagus, trimmed
• 3–4 tbsp crème fraîche or ricotta
• 1 tsp Gardener's Harvest
• Zest of ½ lemon
• 1 egg (for egg wash)
• Olive oil
• Salt and black pepper

Method

1. Preheat. Heat the oven to 200°C and line a baking tray with parchment paper.
2. Prep the pastry. Roll out the puff pastry slightly and transfer to the tray.
3. Add the base. Spread crème fraîche or ricotta over the center, leaving a 2–3 cm border all around.
4. Season. Scatter the Gardener's Harvest blend, lemon zest, salt and pepper over the base.
5. Top with asparagus. Arrange the asparagus evenly on top and drizzle with a little olive oil.
6. Fold the crust. Fold the edges of the pastry inward to create a rustic border and brush with egg wash.
7. Bake. Bake for 25–30 minutes until the pastry is golden and the edges are crisp.
8. Finish. Add a squeeze of fresh lemon juice and a few extra fresh herbs right after baking for brightness.

Chef's Tip

Keep the pastry cold right up until you bake it. A warm pastry goes soft before it crisps. If you're prepping ahead, assemble the galette without the egg wash, cover and refrigerate for up to 2 hours, then brush and bake when ready. The creamy base balances the crisp pastry, while the asparagus and herb blend bring the brightness that makes this a perfect spring dish.

Frequently Asked Questions

Can I substitute the asparagus with other vegetables?

Absolutely. Tender spinach, courgette ribbons, or thinly sliced fennel all work well. The key is using vegetables with a similar moisture level so the pastry stays crisp. Pat anything watery dry before topping.

How do I keep the galette crust crispy?

Chill the assembled pastry until just before baking, bake on a preheated tray, and brush the edges with egg wash. Avoid overloading the center with filling, as too much moisture will steam the pastry instead of crisping it.

Can I prepare this ahead of time?

You can wash and chop the asparagus the night before and keep it refrigerated. The galette is best baked fresh, but you can assemble it (without egg wash) up to 2 hours ahead and refrigerate until ready to bake.