• Crust  Crust
  • 140g plain flour 140g plain flour
  •  25g wholemeal flour 25g wholemeal flour
  • Salt Salt
  •  115g plant based butter, cut into small cubes  115g plant based butter, cut into small cubes
  • 50g JULIENNE BRUNO Superstraccia  50g JULIENNE BRUNO Superstraccia
  • Filling Filling
  •   500g British Asparagus  500g British Asparagus
  • 125g JULIENNE BRUNO Superstraccia  125g JULIENNE BRUNO Superstraccia
  • Salt & Pepper  Salt & Pepper
  • 1 clove of Garlic, minced  1 clove of Garlic, minced
  • 1/4 tsp dried chili flakes (optional)  1/4 tsp dried chili flakes (optional)
  • 15ml Extra Virgin Olive Oil  15ml Extra Virgin Olive Oil
  • 1 lemon, zested 1 lemon, zested
  • ‘Everything bagel seasoning’ (optional) ‘Everything bagel seasoning’ (optional)


  1. Make the crust. Combine flours and 1/2 tsp salt in a large bowl. Toss in butter, gently work in using fingertips until the mixture resembles a crumble style texture. Spoon in the Superstraccia with a tablespoon of cold water (add up to 2 more if needed), gently bring the dough together. Do not over mix. Transfer to a sheet of greaseproof parchment paper, flatten into a squat disc. Wrap tightly and chill in the fridge for at least 2 hours.
  2. Trim asparagus ends before slicing the spears at an angle into segments on the diagonal (no more than 1 inch wide). Toss with 1 tsp of salt in a bowl before setting aside for half an hour.
  3. Mix remaining Superstraccia with garlic, salt & pepper and chili flakes if using.
  4. Drain the Asparagus, pat dry using kitchen roll before tossing in olive oil and lemon zest.
  5. Heat oven to 210c. Roll out chilled dough into a c.14 inch rough circle. Transfer to a baking sheet lined with the parchment that the dough was wrapped in.
  6. Spread the Superstraccia across the base of the Galette, ensuring to leave a border around the outside, approx. 2-3 inch border. Spoon the Asparagus over the Superstraccia before folding the border of the Gatlette over.
  7. Brush the pastry with olive oil and sprinkle with the ‘Everything Bagel Seasoning’ if using, bake for 30-35 minutes (rotate half way through) until golden brown
  8. Allow to cool for 15 minutes before dressing with one of our Burrella’s, a drizzle of olive oil, fresh herbs (dill works beautifully) and a grind of black pepper.
  9. Enjoy!

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