Spring Vegetable Galette Goat Cheese (Printer-friendly)

Flaky galette layered with fresh spring vegetables and creamy goat cheese for a light, savory dish.

# What You'll Need:

→ For the Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1/2 tsp salt
03 - 1/2 cup cold unsalted butter, cubed
04 - 1/4 cup ice water

→ For the Filling

05 - 1 tbsp olive oil
06 - 1 small zucchini, thinly sliced
07 - 1 small yellow squash, thinly sliced
08 - 1 cup asparagus, trimmed and cut into 2-inch pieces
09 - 1 cup sugar snap peas, halved
10 - 1 small red onion, thinly sliced
11 - 2 cloves garlic, minced
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/2 tsp fresh thyme leaves
15 - 1/2 cup soft goat cheese, crumbled
16 - 1 egg, lightly beaten

# Directions:

01 - Whisk together flour and salt in a large bowl. Add cold butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs. Drizzle in ice water and mix 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 large skillet over medium heat. Add zucchini, yellow squash, asparagus, sugar snap peas, and red onion. Sauté for 5-6 minutes until just tender. Add garlic, salt, pepper, and thyme; cook 1 minute more. Remove from heat and cool slightly.
04 - Roll out chilled pastry on a lightly floured surface into a 12-inch circle. Transfer to prepared baking sheet.
05 - Spread half the goat cheese over the center of the pastry, leaving a 2-inch border. Arrange sautéed vegetables over the cheese. Top with remaining goat cheese.
06 - Fold pastry edges up and over the filling, pleating as needed. Brush pastry with beaten egg.
07 - Bake for 35-40 minutes, until crust is golden and crisp. Let cool 10 minutes before slicing.

# Expert Advice:

01 -
  • The crust comes together faster than youd think, and its so forgiving if youre nervous about pastry
  • You can swap in whatever vegetables look beautiful at the market, making it different every single time
  • It looks impressive but is actually one of the most low-stress dishes Ive ever served to guests
02 -
  • If your dough feels too soft while rolling, pop it back in the fridge for 10 minutes, warm dough is the enemy of flaky crust
  • Dont overload the vegetables or the crust will get soggy, you want just enough to fill without overwhelming the pastry
  • The galette is best the day its made, but I wont judge if you eat the leftovers cold for breakfast the next morning
03 -
  • Grate a little lemon zest over the vegetables before folding the crust, it brightens everything beautifully
  • If you want extra color, add some halved cherry tomatoes or thinly sliced rainbow carrots to the vegetable mix

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