Asparagus and Gouda Galette

Instructions

1. Prepare the dough
   In a large bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or food processor until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the filling
   In a small bowl, mix the ricotta cheese with minced garlic, 1 tablespoon thyme leaves, lemon zest, salt, and pepper. Set aside. Blanch the asparagus in boiling water for 2 minutes, then immediately transfer to an ice bath. Drain and pat dry.
3. Roll out the dough
   Preheat oven to 375°F (190°C). On a floured surface, roll the dough into a 14-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
4. Assemble the galette
   Spread the ricotta mixture over the dough, leaving a 2-inch border. Sprinkle 1 1/2 cups of the grated Gouda over the ricotta. Arrange the asparagus spears in a circular pattern on top of the cheese. Drizzle with olive oil and sprinkle with remaining thyme leaves, salt, and pepper.
5. Form the crust
   Fold the edges of the dough over the filling, pleating as you go, leaving the center open. Brush the dough with egg wash and sprinkle the remaining 1/2 cup of Gouda over the crust and exposed filling.
6. Bake the galette
   Bake for 40-45 minutes until the crust is golden brown and the cheese is bubbly. Let cool for 10 minutes before slicing.