Spring Vegetable Goat Cheese Galette (Print View)
Golden galette with tender spring vegetables and creamy goat cheese, perfect for light meals or brunch.
# 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
# How to Make:
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 - Combine the cooled vegetables, goat cheese, lemon zest, salt, and pepper in a bowl.
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.
# Expert Suggestions:
01 -
- The freeform crust means you don't need a tart pan or fancy skills to create something stunning
- Springs most delicate vegetables get sweet and tender in the oven while goat cheese adds tangy creaminess
- This travels beautifully for potlucks and tastes just as good at room temperature as it does hot
02 -
- Warm butter is the enemy of flaky pastry, keep everything cold and work quickly when making your dough
- Overfilling seems tempting but your bottom crust will get soggy, leave plenty of room for the rustic folded edges
- The vegetables should be just tender when you sauté them since they'll cook more in the oven
03 -
- If your dough becomes too warm while rolling, pop it back in the fridge for 15 minutes before continuing
- For a gluten free version, use a high quality gluten free flour blend and add an extra tablespoon of ice water