Name: Asparagus Galette Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4
Cuisine: North American
Ingredients: 1 round Pie Crust Dough - store bought, 9-10 inches.; ½ block Boursin cheese - Garlic & Herb, (approx. 75g); ½ lb Asparagus - Fresh, trimmed and chopped into 1” pieces; 5 slices Canadian back bacon, chopped ** see notes below; Optional toppings:; Grated parmesan cheese; Fresh lemon zest; 1 egg + 1 tbsp water – for brushing the crust (egg wash)

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Spring is here and that usually means I’m baking up an easy, simple asparagus galette recipe. A spring galette can look different depending on who’s making it, but guaranteed they’ll be delicious. This one is no exception.

Fresh asparagus, creamy, herby Boursin cheese, smoky back bacon, and lemon zest hit all the right bliss points, and the flaky pastry gives you that decadent sensation in every bite.

Pretty fancy, hey? Seems like it, but this 5-ingredient galette is here to make you look and feel like a Top Chef winner in all about 15 minutes of effort.

Asparagus and back bacon galette on parchment paper.

Whether you’re calling it a spring asparagus tart or an asparagus and bacon galette, it doesn’t really matter. The ingredients are easy to find, and just like my Breakfast Galette (that’s another mood booster, btw), we strive to have fun in the kitchen and eat well using minimal ingredients while keepin’ it budget friendly.

🛒Ingredient Notes

✅Pie Dough – Store bought (which I used) or make your own homemade – use what your energy level allows. Puff pastry is a great substitute, it will puff up a lot more and taste a bit butterier, but keep an eye on it as it will brown faster than regular pie crust dough.
✅Boursin Cheese – I used Herb and Garlic Boursin, but if you can’t find it, a herbed cream cheese works great.
✅Asparagus – Fresh please. Buy it on sale if you can, trim, and chop into 1″ pieces.
✅Back Bacon – I love a nice smoked back bacon. I use this brand, but feel free to use your favorite. No back bacon? No worries, use regular bacon.
Optional:
✅Parmesan Cheese – A little goes a long way so you don’t need much.
✅Lemon Zest – So I say this is optional but kinda not really. I think the lemony zing that it provides sets this asparagus galette apart from all the others.

✨What to Know Before You Start

Asparagus – Leave the ‘leafy’ tips on and trim up the woody ends. If you’re not sure how to prep fresh asparagus, finding where the woody end stops and the tender part begins isn’t hard, and once you learn how, you’ll never forget.
Boursin Cheese – As much as I love using this ingredient in so many dishes (like my Boursin pastaaaaaaaaa), it’s sometimes a bit crumbly to use out of the fridge. Keep it room temp for 20 min before you use it, or heat it in a dish (outside of the foil) in the microwave for 10 seconds or so.
Perfection – Know that there is NO perfection in this galette, and it’s meant to be that way. Galettes are supposed to be rustic, so leave the perfection at the door and just enjoy the process!

Photo Step-by-Step Directions

Pie dough with boursin cheese spread over the top.

Pie dough, boursin cheese asparagus and back bacon.

Showing the fold over on the dough for this asparagus galette recipe.

A close up up the pie dough folded over for the galette.

The simple asparagus galette finished and ready to bake.

A blue silicone brushing on the egg wash on the pie dough.

Asparagus galette with bacon close up after baking.

Variations and Add-Ins

This asparagus galette is incredibly versatile. Actually, any galette is usually easy to switch and swap different ingredients if you’re limited or just want a different flavor profile.

Add-ins to change things up:

A few thinly sliced shallots or red onion
A small handful of thawed frozen peas
A sprinkle of chili flakes for heat

Dairy-free option:
Use a dairy-free herbed cheese spread, and skip the parmesan finish.

Vegetarian version:
Leave out the bacon and double up on veggies (mushrooms or thinly sliced zucchini work well).

A slice of the spring galette with orange cherry tomatoes on a white plate.

Thanks so much for stopping by! If you give this asparagus galette a try, I’d love to hear how it went. Did you stick with the Boursin and back bacon, or put your own spin on it? Let me know in the comments – especially if you added something clever that took it to another level!

~Joanne

Asparagus Galette Recipe

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

This easy asparagus galette recipe is buttery, cheesy, and packed with spring flavor. Made with Boursin cheese, asparagus, Canadian bacon, and lemon zest.

Ingredients

1 round Pie Crust Dough - store bought, 9-10 inches.
½ block Boursin cheese - Garlic & Herb, (approx. 75g)
½ lb Asparagus - Fresh, trimmed and chopped into 1” pieces
5 slices Canadian back bacon, chopped ** see notes below
Optional toppings:
Grated parmesan cheese
Fresh lemon zest
1 egg + 1 tbsp water – for brushing the crust (egg wash)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out your pie dough on the parchment. Spread about half a block of Boursin cheese over the middle of the dough, leaving about an inch and a half of space around the edges. If the cheese is hard to spread, microwave it for 5 seconds - just enough to soften, not melt.
Scatter the chopped asparagus evenly over the cheese, then top with the chopped bacon. If you’re using Canadian back bacon, it can go on raw. If you’re using streaky bacon, make sure you’ve cooked it about ¾ of the way first so the galette doesn’t get greasy.
Now fold the dough edges in toward the center, working around the circle. The middle should stay open. Don’t stress about perfect folds - it’s meant to look rustic.
(Optional: Beat an egg with a little water and brush it over the folded crust.)
Bake the galette for 15 to 18 minutes, until the crust is golden brown and the filling looks cooked through. Pull it from the oven and immediately grate some parmesan over the top, along with a little fresh lemon zest.
Let it rest for 5 to 10 minutes before slicing. Serve warm or room temp.

Notes

No back bacon? Use 5 slices of regular bacon, cooked about ¾ of the way, and chopped.

If your asparagus stalks are thick, slice them in half lengthwise before chopping. This helps them cook evenly.

If you're using store-bought, let it sit for a few minutes if it's stiff from the fridge - easier to work with when it's not ice cold and will prevent cracking as you unroll it.

To avoid a soggy crust, don't overload the center with too much filling. Try to distribute the ingredients evenly over the entire crust, leaving the margin to fold over.

Parchment paper is your friend - it keeps the crust crisp and prevents sticking.

Don’t skip trimming the woody ends off the asparagus. Either snap each one, or cut an inch or so off the bottom of the whole bunch.

Prep Ahead: Chop your asparagus and bacon in advance and store in the fridge. Pre-grate some Parmesan cheese and store it in an airtight container.
Storing: Store leftovers in the fridge up to 3 days. Reheat in the oven or toaster oven to keep the crust crisp.
Freezing: Freeze the fully baked galette once cooled, tightly in plastic wrap, and then in a freezer-friendly ziplock bag.
Reheating: Wrap well in foil, and reheat at 350°F until warmed through and crisp again.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 382Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 74mgSodium: 661mgCarbohydrates: 33gFiber: 2gSugar: 1gProtein: 15g

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.