Sheet Pan Asparagus and Pea Galette with Dill

Flaky puff pastry cradles roasted asparagus and peas in a savory-sweet embrace, finished with a bright dill and Parmesan finish.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 20 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 10 oz sheet frozen puff pastry
• 1 cup, trimmed and cut into 1-inch pieces asparagus
• 1 cup fresh peas
• 1/2 cup, thinly sliced red onion
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup, grated Parmesan cheese
• 1 tablespoon, chopped fresh dill
• 1, beaten egg

Instructions

1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Unfold the 10 oz sheet of thawed puff pastry onto the prepared sheet and trim to a 12-inch circle. Brush the entire surface with 1 beaten egg and sprinkle 1 tablespoon chopped dill evenly over the pastry.
2. Step 2: In a bowl, combine 1 cup trimmed asparagus pieces, 1 cup fresh peas, 1/2 cup thinly sliced red onion, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until vegetables are evenly coated and fragrant.
3. Step 3: Spread the vegetable mixture evenly over the pastry, leaving a 1-inch border. Sprinkle 1/4 cup grated Parmesan cheese over the vegetables and dot with an additional 1 tablespoon chopped dill.
4. Step 4: Fold the pastry edges over the filling to create a rustic border, then brush the folded edges with the remaining beaten egg. Bake for 25-30 minutes until the pastry is deep golden brown and the vegetables are tender when pierced with a fork.
5. Step 5: Let rest for 5 minutes before slicing to allow the filling to set.