Spring Vegetable Goat Cheese (Print View)
Flaky galette with spring vegetables and creamy goat cheese, perfect for brunch or a light meal.
# What You'll Need:
→ 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
→ Filling
05 - 1 tablespoon olive oil
06 - 1 small leek, white and light green parts only, thinly sliced
07 - 1 cup asparagus, cut into 1-inch pieces
08 - 1/2 cup peas, fresh or frozen
09 - 1/2 cup zucchini, thinly sliced
10 - 1/2 cup goat cheese, crumbled
11 - 1/4 cup grated Parmesan cheese
12 - 2 tablespoons fresh chives, chopped
13 - 1 tablespoon fresh dill, chopped
14 - 1 teaspoon lemon zest
15 - Salt and black pepper, to taste
→ Assembly
16 - 1 egg, beaten for egg wash
17 - Extra chives or dill, for garnish
# How to Make:
01 - Combine flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add 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 - Heat olive oil in a skillet over medium heat. Add leek and cook for 2-3 minutes until softened. Add asparagus, peas, and zucchini; cook for 4-5 minutes until just tender. Remove from heat and cool slightly.
04 - On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to prepared baking sheet.
05 - Spread cooled vegetable mixture evenly over dough center, leaving a 2-inch border. Sprinkle goat cheese, Parmesan, chives, dill, and lemon zest over vegetables. Season with salt and pepper.
06 - Fold dough edges over filling, pleating as needed, leaving center exposed.
07 - Brush pastry edges with beaten egg.
08 - Bake for 35-40 minutes until crust is golden and crisp.
09 - Allow to cool for 5 minutes before garnishing with extra herbs and slicing.
# Expert Suggestions:
01 -
- The combination of tangy goat cheese and sweet spring vegetables creates this incredible balance that feels like eating sunshine
- Its one of those dishes that looks impressive but is actually forgiving enough for a relaxed weekend cooking project
02 -
- I learned the hard way that hot filling makes the crust bottom gummy. Always cool your vegetables slightly before assembling.
- Butter temperature matters. Warm butter disappears into the flour instead of creating flakes, so keep everything cold until it hits the oven.
03 -
- Grate chilled butter using a box grater instead of cutting it into cubes. It incorporates faster and more evenly.
- Place your baking sheet in the oven while it preheats, then transfer the assembled galette onto the hot pan for an extra crispy bottom crust.