Spring Vegetable Galette Goat Cheese (Print View)
Flaky galette filled with tender spring vegetables and creamy goat cheese for a light lunch or appetizer.
# What You'll Need:
→ For the 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
→ For the 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
# How to Make:
01 - In a large bowl, whisk together flour and salt. Add cold butter and cut in with a pastry cutter or 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 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 35–40 minutes, until crust is golden and crisp. Let cool 10 minutes before slicing.
# Expert Suggestions:
01 -
- The rustic, free-form crust means you cannot mess it up even if you are terrible at rolling dough
- It transforms any handful of vegetables into something impressive enough for guests but casual enough for Tuesday dinner
02 -
- Warm dough is the enemy of flaky crust. Keep everything cold and work quickly.
- Do not overfill the center or the bottom crust will become soggy.
03 -
- If your dough feels too soft while rolling, pop it back in the refrigerator for 10 minutes
- Brush the bottom of the crust with egg wash before adding filling to prevent sogginess