Spring Vegetable Goat Cheese Galette (Print View)
Flaky pastry topped with goat cheese and a fresh medley of spring vegetables, perfect for any light meal.
# What You'll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/4 tsp 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 tsp lemon zest
09 - 1/2 tsp freshly ground black pepper
10 - 1/2 tsp 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 tbsp olive oil
16 - 2 tbsp fresh chives, finely chopped
17 - 2 tbsp 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
# How to Make:
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 completely 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. Arrange the vegetables over the cheese mixture. Fold the pastry edges up and over the filling, pleating as needed to create rustic folds.
07 - Brush the pastry edges with beaten egg. Sprinkle generously with flaky sea salt and additional black pepper.
08 - Bake for 35 to 40 minutes, or until the crust is golden brown and the vegetables are tender.
09 - Allow to cool slightly before slicing. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The crust comes together in minutes and bakes up impossibly flaky every single time
- You can swap vegetables based on what looks fresh at the market or what needs using from your crisper
- Serve it warm from the oven or room temperature for an effortless brunch that still impresses
02 -
- The dough can be made up to 2 days ahead and kept wrapped in the refrigerator, or frozen for up to a month
- A galette is forgiving about vegetable placement, so do not stress about arranging everything perfectly
- The crust is best the day it is baked but leftovers reheat beautifully at 350°F for about 10 minutes
03 -
- If your dough feels too soft to roll after chilling, pop it in the freezer for 10 minutes
- Brush the folded crust twice with egg wash halfway through baking for an even deeper golden color