Spring Vegetable Goat Cheese Galette (Printable)
Flaky crust with creamy goat cheese and fresh asparagus, peas, and herbs for a savory light dish.
# What You'll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/4 teaspoon fine sea salt
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/4 cup ice water
→ Filling
05 - 4 oz fresh goat cheese, crumbled
06 - 1/4 cup crème fraîche or sour cream
07 - 1 large egg
08 - 1 teaspoon lemon zest
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon fine sea salt
→ Vegetables
11 - 1 cup asparagus, trimmed and cut into 2-inch pieces
12 - 1 cup sugar snap peas, trimmed and halved
13 - 1 small zucchini, thinly sliced
14 - 1/2 cup frozen peas, thawed
15 - 2 tablespoons olive oil
16 - 2 tablespoons fresh chives, finely chopped
17 - 2 tablespoons fresh mint or basil, torn
→ For Assembly
18 - 1 egg, beaten for egg wash
19 - Flaky sea salt, to finish
20 - Freshly ground black pepper, to finish
# Directions:
01 - Whisk together flour and salt in a large bowl. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Drizzle in ice water, mixing 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 - Combine goat cheese, crème fraîche, egg, lemon zest, pepper, and salt in a medium bowl. Mix until smooth and creamy.
04 - Toss asparagus, snap peas, zucchini, and peas with olive oil, chives, and mint or basil. Season lightly with salt and pepper.
05 - On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer to the prepared baking sheet.
06 - Spread the goat cheese mixture evenly over the pastry, leaving a 2-inch border.
07 - Arrange the vegetables over the cheese mixture. Fold the pastry edges up and over the filling, pleating as needed to create a rustic border.
08 - Brush the pastry edges with beaten egg. Sprinkle with flaky sea salt and additional black pepper.
09 - Bake for 35 to 40 minutes, or until the crust is golden brown and the vegetables are tender.
10 - Cool slightly before slicing. Serve warm or at room temperature.
# Cooking Tips:
01 -
- The rustic, freeform crust means you cannot mess it up even if your dough is not perfect
- It showcases spring vegetables at their absolute peak, letting them shine without heavy sauces
02 -
- The dough must stay cold throughout the entire process, so if your kitchen is warm or the butter starts softening, pop everything back in the refrigerator for 15 minutes
- A galette is supposed to look rustic and handmade, so do not stress about getting perfect pleats or symmetrical vegetable arrangement
03 -
- Use a rimless baking sheet or the back of a regular one to make transferring the rolled dough much easier
- If your crust starts browning too quickly, loosely tent the edges with foil for the last 10 minutes