Spring Vegetable Galette Goat Cheese

The first time I made this galette, I wasnt expecting much. I had a random assortment of vegetables from my farmers market run and some goat cheese that needed using. But when I pulled that golden, rustic tart from the oven, something magical happened. The way the crust cradled those tender spring vegetables, the creaminess of the cheese melting into every bite, it became one of those recipes I make on repeat whenever spring produce hits the stands.

Last spring, my neighbor Sarah came over for lunch and we sat in my backyard eating this galette warm from the oven. She kept asking what the secret ingredient was, but the truth is, its just letting those vegetables shine. We lingered over our plates for hours, and I realized this isnt just food. Its the kind of dish that makes people slow down and actually taste the season.

Ingredients

• All-purpose flour: I keep my flour in the freezer for cold pastry, it makes such a difference in getting those flaky layers everyone loves
• Cold unsalted butter: Seriously, keep those butter cubes ice cold, and work quickly so they dont melt into your dough before baking
• Ice water: Add this gradually, sometimes you need a tablespoon less than called for, let the dough tell you what it needs
• Zucchini and yellow squash: Thin slices are key here, use a mandoline if you have one, or just take your time with a sharp knife
• Fresh asparagus: Look for firm stalks with tight tips, and snap off the woody ends rather than cutting them
• Sugar snap peas: These add such a lovely crunch and sweetness that balances the earthy vegetables perfectly
• Soft goat cheese: Room temperature cheese spreads easier, but honestly, even cold it melts beautifully into the vegetables
• Fresh thyme: If you have lemon thyme growing somewhere, use it, it adds this subtle bright note that really wakes everything up

Instructions

Make your pastry dough:

Whisk the flour and salt together in a large bowl, then work in that cold butter with your fingers until you see pea-sized chunks. Drizzle in the ice water a tablespoon at a time, mixing gently until the dough just holds together when squeezed. Form it into a disk, wrap it up, and let it chill for at least 30 minutes, that relaxation time is crucial.

Prep your oven and pan:

Get your oven heating to 400°F and line a baking sheet with parchment paper. I sometimes forget this step and regret it immediately when the galette sticks, so do yourself a favor and dont skip the parchment.

Cook the vegetables:

Heat the olive oil in a large skillet over medium heat and add all those beautiful sliced vegetables. Sauté them for about 5 minutes until theyre just tender but still have some bite, then stir in the garlic, salt, pepper, and thyme for one final minute. Let them cool slightly while you roll out your dough.

Roll out the pastry:

On a lightly floured surface, roll your chilled dough into a roughly 12-inch circle. It doesnt have to be perfect, which is the beauty of a galette, and the more rustic it looks, the more charming it is. Transfer it carefully to your prepared baking sheet.

Assemble the galette:

Spread half the goat cheese over the center of the dough, leaving about 2 inches around the edges. Arrange your vegetables on top and crumble the remaining cheese over everything. Those edges are going to fold up and hug all that filling.

Shape and seal:

Fold the pastry edges up and over the filling, pleating it as you go around the circle. Brush the folded pastry with the beaten egg, which gives it that gorgeous golden shine. This step always makes me feel like an actual baker.

Bake to perfection:

Bake for 35 to 40 minutes until the crust is deeply golden and crisp. Let it cool for about 10 minutes before slicing, which is honestly the hardest part because the smell will be incredible.

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My mother-in-law asked for this recipe after tasting it at Easter brunch, and now she makes it for every special occasion. There is something about the combination of tender vegetables, tangy goat cheese, and that buttery crust that feels like celebration on a plate. Every time I serve it, someone asks for the recipe.

Playing with Vegetables

One of the things I love most about this recipe is its flexibility. Ive made it with leeks and peas when asparagus wasnt in season, and honestly, it was just as delicious. The key is using vegetables that cook quickly and stay somewhat firm, so they dont turn to mush in the oven. Green beans, baby spinach, or even thinly sliced fennel would all be beautiful here.

The Pastry Confidence Factor

I used to be terrified of making pastry from scratch until a chef friend told me that galettes are designed to look rustic. They are supposed to be imperfect, which took so much pressure off. If your circle isnt perfectly round or your pleats are uneven, no one will care because they will be too busy eating. This recipe is basically foolproof once you embrace the wonky aesthetic.

Serving Suggestions

I love serving this with a simple green salad dressed with lemon vinaigrette to cut through the richness. For dinner parties, a crisp white wine like Sauvignon Blanc pairs beautifully, and I once served it for brunch alongside scrambled eggs. The galette works at basically any meal, which might be why I make it so often.

• A dollop of herb-infused crème fraîche on top takes this over the top
• Microgreens or fresh basil sprinkled over right before serving adds such a pretty finish
• If you have leftovers, they reheat surprisingly well in a 350°F oven for about 10 minutes

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There is something deeply satisfying about making something this beautiful with your own hands. I hope this galette becomes a spring tradition in your kitchen too.

Recipe Questions & Answers

→ What vegetables work best in this galette?

Zucchini, yellow squash, asparagus, sugar snap peas, and red onion provide a tender, flavorful filling, but you can substitute green peas, leeks, or baby carrots as desired.

→ How do I make the pastry flaky?

Use cold unsalted butter cut into the flour until the mixture resembles coarse crumbs, then add ice water just until dough forms. Chilling the dough for at least 30 minutes before rolling helps achieve flakiness.

→ Can I prepare the galette ahead of time?

You can prepare the dough and filling separately ahead of time. Assemble the galette just before baking to maintain the pastry's texture.

→ What herbs complement the filling flavors?

Fresh thyme added to the sautéed vegetables enhances their taste, while optional herbs like basil or chives add an extra layer of freshness.

→ How should I bake the galette for best results?

Bake at 400°F (200°C) for 35-40 minutes until the crust is golden and crisp. Let it cool slightly before slicing to set the filling.