Asparagus and Rhubarb Galette with Lemon-Dill Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A rustic, flaky tart featuring tender spring vegetables and a bright herb crust, perfect for a light lunch or elegant side. This french-inspired vegetarian ready in about 73 minutes pairs sheet puff pastry, medium, finely minced shallot, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 sheet puff pastry
• 12 oz, trimmed and cut into 1-inch pieces asparagus
• 6 oz, peeled and diced into 1/4-inch cubes rhubarb
• 1 medium, finely minced shallot
• 1 tsp lemon zest
• 2 tbsp, chopped fresh dill
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 2 tbsp, cold unsalted butter
• 2 tbsp ice water
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. In a food processor, combine 1 sheet puff pastry, 2 tbsp all-purpose flour, 1/4 tsp salt, and 2 tbsp cold butter; pulse until crumbly, then add 2 tbsp ice water and pulse until dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Step 2: In a skillet over medium heat, heat 2 tbsp olive oil. Add minced shallot and sauté for 2 minutes until softened, then add asparagus pieces and rhubarb cubes. Cook for 5 minutes until asparagus is bright green and rhubarb begins to soften, stirring occasionally.
3. Step 3: Roll chilled pastry dough into a 12-inch circle on a floured surface. Transfer to a parchment-lined baking sheet. Spread the asparagus-rhubarb mixture evenly over the dough, leaving a 1-inch border. Sprinkle lemon zest, chopped dill, 1/8 tsp black pepper, and 1/4 tsp salt over the filling.
4. Step 4: Fold the pastry edges over the filling, pleating as you go to create a rustic border. Bake for 25-28 minutes until the pastry is golden brown and the filling is bubbling around the edges.