• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Work With Me
  • About
  • Contact

Baking the Goods

menu icon
go to homepage
  • Recipes
  • Work With Me
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Work With Me
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Galettes

    Published: Mar 8, 2017 · Updated: Jan 29, 2023 by Becky Sue

    Ricotta, Potato & Spring Pea Galette

    ↓ Jump to Recipe
    Ricotta, Potato & Spring Pea Galette prepared for Santa Barbara Ladies Spring Fling Brunch!
    Ricotta, Potato & Spring Pea Galette prepared for Santa Barbara Ladies Spring Fling Brunch!
    2016 knocked me around and left me feeling weak, angry and frustrated. Unfortunately, I don't think I am alone in that sentiment. It was tough on many of us. I was determined to get back up and show 2017 who's boss, straight out of the gate. After an empowering experience marching through Boston, MA on January 21st, the day of the Women's March (aka Inauguration Day), I feel more supported and motivated than ever as a woman and as a human being... [wprm-recipe-jump text="Jump to Ricotta, Potato & Spring Pea Galette recipe"] Still flying high on that a of community from the Women's March, I've been all about collaboration and teaming up with talented folks to create, build and inspire together. I had the honor of joining forces with Santa Barbara powerhouses; Cali Girl Cooking, Wander & Wine, Bright Inc, Garibaldi Goods and Sugar Cat Studio for a Spring Fling Ladies Brunch last week. We combined our skill-sets and got our creative juices flowing to create a dreamy, delicious brunch inspired by Spring and sisterhood.  I came up with the Ricotta, Potato & Spring Pea Galette to push through the final dark stretch of winter and welcome the renewal of Spring with warm, open arms. With a with a peppery, butter crust and hearty potatoes, this galette is comforting, but it brings in Spring with light and airy ricotta, fresh spring peas and zesty lemon with dill. I was able to get and extra crisp and flaky crust by baking this galette on a rippin' hot slab of Baking Steel.  Robin of Cali Girl Cooking kept it fresh by channeling a simple 2 egg breakfast into a colorful Breakfast Panzanella Salad with warm toasty bread, hunks of smoky bacon, fluffy scrambled eggs and bright cherry tomatoes all drizzled in a mind blowing, savory mustard vinaigrette. The brunchy ingredients in Robin's Breakfast Panzanella Salad and my Ricotta, Potato & Spring Pea Galette compliment each other like spring and sunshine on a warm March morning. Vanessa of Garibaldi Goods baked up a loaf of artisan sourdough that I swear came straight from the deck oven at Tartine! It was incredible all by itself and off the charts when slathered in the blueberry jam she provided. Hana-Lee (I know, that's the prettiest name ever.) of Wander & Wine paired up our beautiful brunch with a pretty pink Rosé that tasted how I imagine cherry blossoms would taste. Crisp, clean and slightly sweet. She brought a bottle of bubbly that was an effervescent palate cleanser, perfectly cutting through the savoriness in the main dishes. We followed all of that up with dessert, a sweet array of brunch-inspired cupcakes by Alison of Sugar Cat Studio. I was especially taken by the flavor combo of her Blueberry French Toast with Maple Buttercream Cupcakes and can't get over the cuteness of the mini waffles she used as cupcake toppers. Let's be honest, what really brought this show-stopping brunch to life were the spring-tastic floral arrangements by Amy of Bright Inc. She incorporated kumquats and sage into the arrangements because it was a foodie focused brunch. It's attention to brilliant details like that set Amy apart.  This collaboration between special forces lifted me up and fostered a deeper connection to some local ladies moving and shaking up the food and event community here in Santa Barbara. Collaborations like these are a heart-healthy reminder that we are all in this together, and that community is our most valuable commodity. A heartfelt thanks to all of the incredibly talented superwomen who helped bring the beautiful brunch together. For the recipes and details on the wine pairings from our Spring Fling Ladies Brunch, and to learn more about this dream team, check out their websites and follow them on all of the medias! Cali Girl Cooking - Breakfast Panzanella Salad and tons of other mouthwatering recipes.  Wander & Wine - Wine Pairings for the Spring Fling Brunch and a wealth of wine and travel inspiration. Bright Inc. - Floral design for wedding and events. Garibaldi Goods - Online purveyor of handcrafted, pantry items from California food artisans. Sugar Cat Studio - Santa Barbara based specialty cupcakes. Also, a big fat shout out to my buddy Silas @fullframefoodie for letting me borrow a camera last minute after mine went in for surgery last week. Thanks a million, man! You're a lifesaver. 
    all butter, vodka pie dough by Baking The Goods
    The Ricotta, Potato & Spring Pea Galette starts with my basic all butter, vodka pie dough, with a spicy addition of fresh ground black pepper.
    Ricotta, Potato & Spring Pea Galette ingredients
    Fresh Spring Peas add sweetness to the comforting potato and ricotta filling.
    ricotta ingredients
    Humble ricotta cheese gets springy flavors with fresh dill, lemon zest, green onions and salt.
    Galette dough rolled out.
    Rolling out the Galette dough.
    Ricotta, Potato & Spring Pea Galette at the Spring Fling Brunch.
    Ricotta, Potato & Spring Pea Galette at the Spring Fling Brunch. I was able to get an extra, light and flaky crust by baking this Galette on my rippin' hot Baking Steel.
    This Ricotta, Potato & Spring Pea Galette is right at home amongst this stunning spread.
    This Ricotta, Potato & Spring Pea Galette is right at home amongst this stunning spread.
    Robin's Breakfast Panzanella Salad.
    Robin's drool-worthy Breakfast Panzanella Salad.
    Look at that beautiful crumb on Vanessa's sourdough bread. It's especially delicious with this Blueberry Jam from Chapala Farms.
    Wine selection by Wander & Wine. Flowers by Bright Inc.
    Hana-Lee was speaking my language with the blush beauty from Habit Wines. The floral backdrop couldn't be prettier, thanks to Amy. Kumquats!
    Blueberry Maple Buttercream Cupcakes from Sugar Cat Cupcakes
    And what's brunch without dessert, honestly? These Blueberry Maple Buttercream Cupcakes from Sugar Cat Cupcakes taste like a fat stack of blueberry pancakes.
    Floral arrangement by Amy of Bright Inc.
    This stunning arrangement by Amy really tied to table together and set the tone of Spring.
    Spring Fling Brunch spread
    What a spread. Santa Barbara has some serious talent.
    A plateful of pretty at the Spring Fling Brunch.
    A plateful of pretty at the Spring Fling Brunch.
    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Ricotta, Potato & Spring Pea Galette prepared for Santa Barbara Ladies Spring Fling Brunch!

    Ricotta, Potato and Spring Pea Galette


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Becky Sue - Baking The Goods
    • Total Time: 1 hour 45 minutes
    • Yield: 8 slices
    Print Recipe
    Save Recipe Recipe Saved

    Description

    Spring into Spring flavors with this delightfully fresh Ricotta, Potato & Spring Pea Galette. Warm peppery all butter crust is topped with fluffy ricotta, layered baby potato slices, tender spring peas and zesty lemon and herbs.


    Ingredients

    Units
    • 1 prepared disk All Butter Vodka Pie Dough (http://bakingthegoods.com/2014/01/17/butter-vodka-pie-dough-recipe/)
    • 1 teaspoon black pepper (freshly cracked)
    • 1 ½ cups ricotta cheese
    • 1 cup baby golden potatoes (thinly sliced)
    • 1 cup spring peas (fresh)
    • 1-2 lemons
    • 4 sprigs fresh dill
    • 2 tablespoons thinly sliced green onions
    • 1 egg
    • 1 tablespoon olive oil
    • ½ teaspoon salt + more to season
    • pepper to taste

    Instructions

    1. Start by preparing 1 disk of my All Butter Vodka Pie Dough or your favorite pie dough recipe. If using my recipe, omit the sugar and add 1 teaspoon of freshly cracked black pepper to the flour before mixing.
    2. Preheat oven to 375°.
    3. On a lightly floured surface roll out the dough into a 12" - 14" round, ⅛" thick. Transfer to a lined baking sheet and chill in the refrigerator.
    4. In a medium bowl, mix together the ricotta, zest and juice of ½ of 1 lemon, 1 tablespoon finely chopped dill, 1 tablespoon of thinly sliced green onion and ½ teaspoon of salt. 
    5. Spread the ricotta mixture evenly over the rolled dough round, leaving a 2" edge all the way around. Top with thinly sliced potatoes. Drizzle with olive oil and sprinkle with salt and pepper.
    6. Carefully lift and fold the edge up and over the filling, allowing the dough to naturally pleat at 2" intervals as you fold. It should pleat around 8 - 10 times as you work your way around.
    7. Whisk the egg and lightly brush the mixture over exposed dough edges just before baking.
    8. Bake for 40-45 minutes, rotating the pan halfway through until the crust is a deep golden brown and your kitchen smells like heaven. 
    9. While the galette bakes, blanch the peas. Fill a bowl with ice water and set aside. Bring a small pot of water to boil, add the peas and cook for a minute or two until the peas float to the top. Strain and add the peas to the ice water bath immediately. Allow the peas to bathe in the cold bath until they are fully cooled. Drain, spritz with the remaining lemon juice and set aside.
    10. Once the galette cools, top with blanched peas, lemon zest, fresh dill and green onions. Slice and serve with a spring inspired bottle of wine. 

    Notes

    My no-fail All Butter Vodka Pie Dough works wonderfully as a galette. For this savory version, omit the sugar and mix in 1 teaspoon of fresh cracked pepper. 

    • Prep Time: 30 minutes
    • Cook Time: 45 minutes
    • Category: Brunch

    Need help? Hot tip?

    Find Baking the Goods on Instagram & Pinterest, or let's chat about how you can work with me.

    More Galettes

    • Apple Cheddar Galette by Baking The Goods
      Apple Cheddar Galette
    • Blueberry Peach Galette by Baking The Goods
      Blueberry Peach Galette
    • Apricot Almond Galette with Cream Cheese Crust by Baking The Goods
      Apricot Almond Galette with Cream Cheese Crust
    • Raspberry Lime Coconut Galette by Baking The Goods
      Raspberry Lime Coconut Galette

    Reader Interactions

    Comments

      How'd my recipe work for you? Share your tips! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Annie Morhauser, Annieglass says

      March 09, 2017 at 7:11 am

      Gorgeous spread, beautiful photography, thanks for the eye candy ladies!

      Reply
      • beckysue says

        March 09, 2017 at 7:34 am

        Thanks so much, Annie! It was pure joy to collaborate with all of these talented women. <3

        Reply

    Primary Sidebar

    Baking The Goods logo square format

    Get my best baking recipes

    /* real people should not fill this in and expect good things - do not remove this or risk form bot signups */

    Intuit Mailchimp

    Hi, I'm Becky Sue! I'm a self-taught baker, recipe developer, photographer and food stylist with a passion for approachable, step-by-step recipes and storytelling.

    Here at Baking the Goods, I break down my best baking techniques into digestible, tasty little nuggets to encourage, educate and empower you as a home baker.

    Work with me →

    So hot right now

    • Strawberry Pistachio Olive Oil Cake by Baking the Goods
      Strawberry Pistachio Olive Oil Cake

    • Honey Citrus Avocado Dip by Baking The Goods
      Honey Citrus Avocado Dip

    • Chocolate Dipped Strawberry Cookies by Baking The Goods
      Chocolate Dipped Strawberry Cookies

    • Blueberry Almond Crumble Bars by Baking The Goods
      Blueberry Almond Crumble Bars

    • Pavlova with Apricot Curd and Blueberries by Baking The Goods
      Pavlova with Apricot Curd and Blueberries

    • Roasted Blueberry Shortcakes by Baking The Goods
      Roasted Blueberry Shortcakes

    • Elote inspired Pizza by Baking The Goods
      Elote Inspired Pizza

    • Strawberry Rhubarb Coffee Cake by Baking The Goods
      Strawberry Rhubarb Coffee Cake

    • Ginger Honey Lime Chicken Skewers by Baking The Goods
      Ginger Honey Lime Chicken Skewers

    • Avocado Blueberry Tarts with Almond Crust by Baking The Goods
      Avocado Blueberry Tarts with Almond Crust

    • Mixed Berry Oat Almond Crisp by Baking The Goods
      Mixed Berry Oat Almond Crisp

    • Blueberry Almond Crumble Pie by Baking The Goods
      Blueberry Almond Crumble Pie

    • Pineapple Lime Coconut Hand Pies by Baking The Goods
      Pineapple Lime Coconut Hand Pies

    • Blueberry Peach Galette by Baking The Goods
      Blueberry Peach Galette

    • Berry Mascarpone Tarts with Almond Shortbread Crust by Baking The Goods
      Berry Mascarpone Tarts with Almond Shortbread Crust

    • Blueberry Lemon Curd Poppy Seed Shortbread Bars by Baking The Goods
      Blueberry Lemon Curd Poppy Seed Shortbread Bars

    • Stone Fruit Pie by Baking The Goods
      Stone Fruit Pie

    • Rich and creamy Apricot Curd
      Apricot Curd

    • Big Pink Cookie Cake by Baking The Goods
      Big Pink Cookie Cake

    • Rye Crepes with Rhubarb Raspberry Ginger Compote by Baking The Goods
      Rye Crepes with Rhubarb Raspberry Ginger Compote

    banner: California Date Cookbook featuring 3 recipes from Baking the Goods

    Footer

    ↑ back to top

    Contractor for

    • Photography & Videography
    • Food & Photography Styling
    • Recipe Development
    • Sponsored Posts
    • Brand Ambassadorship
    • Freelance Writing and Editorial Work

    Recipes by email

    Subscribe for baking recipes, tips, and stories

    Contact Becky Sue

    Let's work on a project together! Contact me via email or on socials.

    • Privacy Policy
    • Cookie Opt-out Preferences

    Copyright © 2024 Baking The Goods

    Cookies. The other kind.

    This website uses use digital cookies. “Allow” lets us use data like how many times a recipe is viewed to gauge popularity. You don't have to allow cookies, but certain features of the site might end in a baking fail.

    Functional Always active
    Technical functions necessary for the legitimate use of services explicitly requested by the subscriber or user, or for the sole purpose of transmission over an electronic communications network.
    Preferences
    The functions necessary for the storing of preferences that are not requested by the subscriber or user.
    Statistics
    Data and access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    Manage options
    {title} {title} {title}
    Cookies. The other kind.
    We use technologies like cookies to store and/or access device information. We do this to improve browsing experience and to show (non-) personalized ads. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    Technical functions necessary for the legitimate use of services explicitly requested by the subscriber or user, or for the sole purpose of transmission over an electronic communications network.
    Preferences
    The functions necessary for the storing of preferences that are not requested by the subscriber or user.
    Statistics
    Data and access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    Manage options
    {title} {title} {title}