Sheet Pan Asparagus and Pea Galette with Dill

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flaky puff pastry cradles roasted asparagus and peas in a savory-sweet embrace, finished with a bright dill and Parmesan finish. This mediterranean-inspired vegetarian ready in about 50 minutes pairs sheet frozen puff pastry, fresh peas, thinly sliced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Sheet Pan Asparagus and Pea Galette with Dill take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Asparagus and Pea Galette with Dill?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sheet frozen puff pastry from drying out.

Can I substitute ingredients in Sheet Pan Asparagus and Pea Galette with Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Asparagus and Pea Galette with Dill for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Asparagus and Pea Galette with Dill?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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