Spring Vegetable Galette Goat Cheese (Printer-friendly)

Flaky galette with fresh spring vegetables and creamy goat cheese, ideal for a savory brunch or light dinner.

# What You'll Need:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1/4 teaspoon 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 teaspoon lemon zest
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon 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 tablespoons olive oil
16 - 2 tablespoons fresh chives, finely chopped
17 - 2 tablespoons 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

# Directions:

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 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 a rustic crust.
07 - Brush the pastry edges with beaten egg. Sprinkle with flaky sea salt and additional black pepper.
08 - Bake for 35 to 40 minutes, until the crust is golden brown and the vegetables are tender.
09 - Cool slightly before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The combination of creamy goat cheese and bright spring vegetables feels like eating sunshine on a plate
  • Its forgiving enough for beginners but impressive enough for company
  • You can swap vegetables based on whats fresh at the market
02 -
  • Cold butter is non negotiable for a flaky crust, so keep those cubes chilled until the moment they hit the flour
  • Do not overwork the dough or the pastry will become tough instead of tender
  • The galette is done when the bottom is golden brown, not just the top
03 -
  • If the dough becomes too soft while rolling, pop it back in the refrigerator for 10 minutes
  • Use a pizza peel or the back of a baking sheet to transfer the rolled dough without tearing

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