Spring Vegetable Galette Goat Cheese (Printer-friendly)
Flaky tart featuring fresh spring vegetables and creamy goat cheese for a light, flavorful meal.
# What You’ll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup cold unsalted butter, cut into cubes
03 - 1/4 tsp salt
04 - 1/4 cup ice-cold water
→ Filling
05 - 1 tbsp olive oil
06 - 1 cup asparagus, trimmed and cut into 1-inch pieces
07 - 1/2 cup thinly sliced radishes
08 - 1 cup sugar snap peas, sliced diagonally
09 - 1/2 cup baby carrots, thinly sliced
10 - 2 scallions, sliced
11 - 1/2 cup fresh goat cheese, crumbled
12 - 1 tsp fresh thyme leaves
13 - 1 tsp lemon zest
14 - Salt and freshly ground black pepper to taste
→ Egg Wash
15 - 1 large egg
16 - 1 tbsp milk
# How to Make It:
01 - Combine flour and salt in a large bowl. Cut in cold butter using a pastry blender or fingertips 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 30 minutes.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
03 - Heat olive oil in a skillet over medium heat. Add asparagus, carrots, sugar snap peas, and a pinch of salt. Sauté for 3–4 minutes until just tender. Stir in radishes and scallions; cook 1 minute more. Remove from heat and let cool.
04 - On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to the prepared baking sheet.
05 - Spread half the crumbled goat cheese over the center of the dough, leaving a 2-inch border. Arrange sautéed vegetables over the cheese. Sprinkle with thyme, lemon zest, salt, pepper, and the remaining goat cheese.
06 - Fold the edges of the dough up over the filling, pleating as you go, to form a rustic edge, leaving the center exposed.
07 - Whisk together egg and milk. Brush over the pastry edge.
08 - Bake for 35–40 minutes, or until the crust is golden brown and crisp. Let cool for 10 minutes before slicing.
# Expert Tips:
01 -
- The combination of tender spring vegetables and tangy goat cheese feels like eating sunshine on a plate
- You get all the satisfaction of homemade pastry without the stress of making it look perfect
- It's impressive enough for company but casual enough for a Tuesday night dinner
02 -
- If your dough starts feeling too soft or sticky while rolling, pop it back in the refrigerator for 10 minutes
- Overfilling the galette makes it difficult to fold the edges, so resist the urge to add extra vegetables
- A room temperature dough will shrink more in the oven, so keep it chilled until you're ready to fill
03 -
- Pre-cooking the vegetables prevents a soggy bottom crust, even though it adds an extra step
- Brushing the dough with egg wash only on the folded edges keeps the center from getting too dark