Spring Vegetable Galette Goat Cheese (Printable)

Rustic galette filled with fresh spring vegetables and creamy goat cheese, perfect for light dining.

# What You'll Need:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1/2 tsp salt
03 - 1/2 cup cold unsalted butter, cubed
04 - 1/4 cup ice water

→ Filling

05 - 1 tbsp olive oil
06 - 1 small zucchini, thinly sliced
07 - 1 small yellow squash, thinly sliced
08 - 1 cup asparagus, trimmed and cut into 2-inch pieces
09 - 1 cup sugar snap peas, halved
10 - 1 small red onion, thinly sliced
11 - 2 cloves garlic, minced
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/2 tsp fresh thyme leaves
15 - 1/2 cup soft goat cheese, crumbled
16 - 1 egg, lightly beaten for egg wash

# Directions:

01 - Whisk together flour and salt in a large bowl. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Drizzle in ice water and mix just until dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
03 - Heat olive oil in a large skillet over medium heat. Add zucchini, yellow squash, asparagus, sugar snap peas, and red onion. Sauté for 5–6 minutes until just tender. Add garlic, salt, pepper, and thyme; cook 1 minute more. Remove from heat and let cool slightly.
04 - Roll out chilled pastry on a lightly floured surface into a 12-inch circle. Transfer to prepared baking sheet.
05 - Spread half the goat cheese over the center of the pastry, leaving a 2-inch border. Arrange sautéed vegetables over the cheese. Top with remaining goat cheese.
06 - Fold pastry edges up and over the filling, pleating as needed. Brush pastry with beaten egg.
07 - Bake for 35–40 minutes until crust is golden and crisp. Let cool for 10 minutes before slicing.

# Cooking Tips:

01 -
  • The combination of tender vegetables and creamy goat cheese wrapped in buttery pastry feels like something from a French countryside kitchen but comes together in about an hour
  • You can use whatever spring vegetables look best at the market, making it endlessly adaptable to the season
  • The rustic, pleated crust means you do not need fancy pastry skills or a tart pan to make something stunning
02 -
  • Cold butter is non-negotiable for flaky pastry, so keep your butter in the fridge until the exact moment you need it and work quickly once you start mixing
  • Do not overfill the center or the bottom crust will become soggy, and leave enough border to fold up generously
  • Let the vegetables cool slightly before arranging them on the dough, or the heat will start melting the butter in your pastry before it hits the oven
03 -
  • If the weather is particularly warm or humid, chill your rolling pin and flour to prevent the butter from melting too quickly while you work
  • For extra flavor, sprinkle a tablespoon of grated Parmesan over the pastry before adding the goat cheese and vegetables
  • The galette is best served warm but still excellent at room temperature, making it perfect for picnics or potlucks

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