Spring Vegetable Galette Goat Cheese (Printable)
Flaky galette featuring fresh asparagus, peas, zucchini, and creamy goat cheese with herbs.
# What You'll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/4 cup ice water
→ Filling
05 - 1 tablespoon olive oil
06 - 1 small leek, white and light green parts only, thinly sliced
07 - 1 cup asparagus, cut into 1-inch pieces
08 - 1/2 cup peas, fresh or frozen
09 - 1/2 cup zucchini, thinly sliced
10 - 1/2 cup goat cheese, crumbled
11 - 1/4 cup grated Parmesan cheese
12 - 2 tablespoons fresh chives, chopped
13 - 1 tablespoon fresh dill, chopped
14 - 1 teaspoon lemon zest
15 - Salt and black pepper, to taste
→ Assembly
16 - 1 egg, beaten for egg wash
17 - Extra chives or dill, for garnish
# Directions:
01 - In a large bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
02 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
03 - Heat olive oil in a skillet over medium heat. Add the leek and cook for 2 to 3 minutes until softened. Add asparagus, peas, and zucchini; cook for 4 to 5 minutes until just tender. Remove from heat and let cool slightly.
04 - On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to the prepared baking sheet.
05 - Spread the cooled vegetable mixture evenly over the center of the dough, leaving a 2-inch border. Sprinkle goat cheese, Parmesan, chives, dill, and lemon zest over the vegetables. Season with salt and pepper.
06 - Fold the edges of the dough over the filling, pleating as needed, leaving the center exposed.
07 - Brush the pastry edges with beaten egg.
08 - Bake for 35 to 40 minutes, or until the crust is golden and crisp.
09 - Allow to cool for 5 minutes before garnishing with extra herbs and slicing.
# Cooking Tips:
01 -
- The pastry looks impressive but forgives every awkward fold and uneven pleat.
- It transforms humble vegetables into something that feels like a secret you want to share.
02 -
- Do not skip cooling the vegetables, warm filling creates a steam pocket that destroys the bottom crust.
- The dough will seem too shaggy before chilling, resist adding more water.
03 -
- Grate frozen butter on a box grater for the flakiest pastry with minimal effort.
- Save a pinch of lemon zest for finishing, the fresh hit on top makes all the difference.