Spring Vegetable Galette Goat (Printer-friendly)
A rustic galette combining fresh spring vegetables and creamy goat cheese, ideal for a light meal or brunch.
# 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
# Directions:
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 the 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 let cool slightly.
04 - On a lightly floured surface, roll out chilled dough into a 12-inch circle. Transfer to prepared baking sheet.
05 - Spread cooled vegetable mixture evenly over center of dough, leaving a 2-inch border. Sprinkle goat cheese, Parmesan, chives, dill, and lemon zest over vegetables. Season with salt and pepper.
06 - Fold edges of dough over filling, pleating as needed, leaving center exposed.
07 - Brush pastry edges with beaten egg.
08 - Bake for 35-40 minutes, or until crust is golden and crisp.
09 - Allow to cool for 5 minutes before garnishing with extra herbs and slicing.
# Expert Advice:
01 -
- The free form crust means zero pressure about perfect edges or crimping techniques
- That contrast between warm, flaky pastry and bright, spring vegetables feels like eating the season itself
02 -
- Cooling the vegetables before piling them onto the dough prevents the bottom from turning soggy before it even hits the oven
- Leave a generous border when folding—the dough shrinks slightly as it bakes and you want those pleats to stay tall
03 -
- Grate your own Parmesan—the pre grated stuff has anti caking agents that keep it from melting properly
- Brush the pastry all the way to the folded edges for even golden color