Spring Vegetable Galette Goat Cheese

The first time I made a galette, I was running late for a brunch party and realized my tart pan was still at a friend's house from the previous weekend. Panic briefly set in until I remembered reading about rustic freeform tarts that embrace their imperfect edges. Now I actually prefer making galettes this way, something about how the dough folds up around the filling like it's giving it a hug.

Last spring, my sister came over to help me test different vegetable combinations. We spent the afternoon drinking wine, rolling out dough, and debating whether peas belong in a galette (they absolutely do). The version with the bright pink radishes and green snap peas looked so beautiful that we immediately took photos before even tasting it.

Ingredients

• All-purpose flour: This forms the foundation of your pastry crust. I've found that weighing the flour gives the most consistent results since measuring by volume can vary so much.
• Cold unsalted butter: Keeping everything cold is the secret to a flaky crust. I cut my butter into cubes and freeze it for 10 minutes before starting.
• Ice-cold water: Adding water gradually helps you achieve the right texture without overworking the dough.
• Asparagus: Trim the woody ends first. I snap mine at the natural breaking point rather than cutting.
• Fresh goat cheese: The creamy tang balances the sweet vegetables perfectly. Room temperature cheese crumbles more evenly.
• Sugar snap peas: Slicing them on the diagonal looks pretty and helps them cook evenly.
• Fresh thyme: This herb pairs beautifully with both the vegetables and the goat cheese.

Instructions

Make the pastry dough:

Combine the flour and salt in a large bowl, then work in the cold butter with your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces remaining. Drizzle in the ice water gradually, mixing with a fork until the dough just starts to come together when pressed. Gather it into a disk, wrap tightly, and chill for at least 30 minutes to relax the gluten.

Prepare the vegetables:

Warm the olive oil in a skillet over medium heat and add the asparagus, carrots, and snap peas with a pinch of salt. Sauté for 3 to 4 minutes until they're just tender but still bright. Toss in the radishes and scallions for the final minute to keep their crunch, then set aside to cool completely.

Roll and assemble:

Heat your oven to 400°F and line a baking sheet with parchment. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle and transfer it to your prepared sheet. Spread half the goat cheese in the center, leaving a 2-inch border, then arrange the cooled vegetables on top. Finish with the remaining cheese, thyme, lemon zest, and a generous grinding of pepper.

Fold and bake:

Gently fold the edges of the dough up and over the filling, pleating it every few inches to create that rustic border while keeping the center exposed. Whisk the egg with the milk and brush it over the pastry edge. Bake for 35 to 40 minutes until the crust is deeply golden and the vegetables are tender. Let it cool for 10 minutes before slicing.

Pin It

This galette has become my go-to for spring gatherings because it looks stunning served warm but also tastes incredible at room temperature. My friend Sarah still talks about the one I brought to her garden party last year, claiming the combination of flavors was the best she's ever had.

Working with Rustic Dough

The beauty of a galette is that imperfections are part of its charm. Unlike a tart, you don't need to worry about getting perfect edges or an even circle. When you're folding up the sides, some pleats will be larger than others and that's exactly what gives it that appealing homemade look. The dough will relax in the oven, so don't stress about making the pleats uniform.

Choosing Spring Vegetables

While this recipe calls for specific vegetables, feel free to use whatever looks freshest at the market. Thinly sliced zucchini, blanched green beans, or even young leeks would work beautifully here. The key is cutting everything into similar sizes so they cook evenly. Dense vegetables like carrots need to be thinner, while delicate ones like pea shoots can be added fresh at the end.

Make-Ahead Tips

You can prepare the dough up to two days in advance and keep it wrapped in the refrigerator. The vegetables can be cooked and cooled ahead of time too. When you're ready to bake, simply roll out the dough, assemble everything, and pop it in the oven. The finished galette reheats beautifully at 350°F for about 10 minutes if you want to serve it warm later.

• Wrap unbaked galettes tightly and freeze for up to 3 months, baking from frozen with an extra 5 to 10 minutes
• Add a handful of fresh peas or fava beans right before folding the crust for pops of sweetness
• Let the galette cool completely on the baking sheet rather than transferring it to a rack

Pin It

There's something deeply satisfying about pulling a golden, bubbling galette from the oven and knowing it looks even better because it's imperfectly yours.

Recipe Q&A

→ What is the best way to prepare the pastry dough?

Use cold unsalted butter and ice-cold water to create a flaky dough. Cut the butter into the flour until it resembles coarse crumbs, then add just enough water to bring the dough together without overworking it.

→ Can I substitute different vegetables in the galette?

Yes, vegetables like zucchini, leeks, or other spring varieties work well. Choose tender, quick-cooking options for a balanced texture.

→ How do I achieve a crispy and golden crust?

Brushing the folded edge of the galette with an egg wash before baking helps create a shiny, golden-brown crust that crisps up beautifully.

→ What cheese pairs well with the vegetables in this dish?

Fresh goat cheese is recommended for its creamy texture and tangy flavor, complementing the spring vegetables perfectly.

→ Can this be prepared ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before baking, and the vegetables can be prepped in advance to save time.