Spring Vegetable Goat Cheese Galette (Printable)
Savory galette featuring tender spring vegetables and creamy goat cheese with a flaky, golden crust.
# What You'll Need:
→ For the 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
→ For the Filling
05 - 2 tablespoons olive oil
06 - 1 small leek, white and light green parts only, thinly sliced
07 - 1/2 cup asparagus, cut into 1-inch pieces
08 - 1/2 cup zucchini, thinly sliced into half-moons
09 - 1/2 cup shelled fresh or frozen peas
10 - 2 garlic cloves, minced
11 - 2 teaspoons fresh thyme leaves
12 - 5 oz fresh goat cheese, crumbled
13 - 1 tablespoon lemon zest
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ For Assembly
16 - 1 egg, beaten
17 - 1 tablespoon milk
18 - Fresh herbs for garnish
# Directions:
01 - Combine flour and salt in a large bowl. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Heat olive oil in a skillet over medium heat. Add leek and sauté for 2 minutes. Add asparagus and zucchini, cooking for another 3–4 minutes until just tender. Stir in peas, garlic, and thyme; cook 1 minute more. Remove from heat and let cool slightly.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
04 - Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer to the prepared baking sheet.
05 - In a bowl, combine the cooled vegetables, goat cheese, lemon zest, salt, and pepper.
06 - Spoon the filling onto the center of the pastry, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as needed, leaving the center exposed.
07 - Mix the beaten egg with milk and brush over the pastry edges.
08 - Bake for 30–35 minutes, or until the crust is golden and the filling is bubbling.
09 - Let cool for 5 minutes before slicing. Garnish with fresh herbs if desired.
# Cooking Tips:
01 -
- The crust comes together in minutes and handles beautifully, even if you are not a confident baker
- It looks impressive but actually hides all sorts of vegetables that might be languishing in your crisper drawer
02 -
- Cold butter is absolutely crucial for a flaky crust, so keep it in the refrigerator until the moment you need it
- Letting the vegetables cool slightly before assembling prevents the dough from becoming soggy or melting the butter too quickly
03 -
- Use a pastry cutter or your fingers to cut in the butter, avoiding food processors which can overwork the dough
- Brush the pastry edges halfway through baking if they are browning too quickly, and tent with foil if necessary