Spring Vegetable Goat Cheese Galette (Printer-friendly)
Golden crust filled with tender spring vegetables and creamy goat cheese for 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 - 2 tablespoons olive oil
06 - 1 small leek, white and light green parts only, thinly sliced
07 - 1/2 cup asparagus, cut into 1-inch pieces
08 - 1/2 cup zucchini, thinly sliced into half-moons
09 - 1/2 cup shelled fresh or frozen peas
10 - 2 garlic cloves, minced
11 - 2 teaspoons fresh thyme leaves
12 - 5 oz fresh goat cheese, crumbled
13 - 1 tablespoon lemon zest
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Assembly
16 - 1 egg, beaten for egg wash
17 - 1 tablespoon milk
18 - Fresh chives or parsley for garnish
# Directions:
01 - Combine flour and salt in a large bowl. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Heat olive oil in a skillet over medium heat. Sauté leek for 2 minutes. Add asparagus and zucchini, cooking for 3–4 minutes until just tender. Stir in peas, garlic, and thyme; cook 1 minute more. Remove from heat and let cool slightly.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
04 - Roll chilled dough on a lightly floured surface into a 12-inch circle. Transfer to the prepared baking sheet.
05 - Mix cooled vegetables, goat cheese, lemon zest, salt, and pepper in a bowl.
06 - Spoon filling onto the center of the pastry, leaving a 2-inch border. Fold edges over the filling, pleating as needed, leaving the center exposed.
07 - Mix beaten egg with milk and brush over pastry edges.
08 - Bake for 30–35 minutes until crust is golden and filling is bubbling.
09 - Let cool for 5 minutes before slicing. Garnish with fresh herbs if desired.
# Expert Advice:
01 -
- The crust stays impossibly flaky even after a day on the counter, not that it ever lasts that long
- You can swap whatever vegetables look desperate at the farmers market and nobody will know the difference
- That moment when you fold the edges over the filling feels like wrapping a present for yourself
02 -
- Warm butter is the enemy here, keep everything cold until it hits the oven
- Do not overfill the center or you will have a delicious but structurally tragic situation
- The vegetables should be cooked before they go in, otherwise they will release too much water and make the crust soggy
03 -
- Chill your rolling pin and workspace if your kitchen runs warm, it makes everything easier
- Brush the crust again halfway through baking if you want it to look professionally golden