Spring Vegetable Goat Cheese Galette (Printable)

Flaky tart with spring vegetables and creamy goat cheese, perfect for brunch or light dinner.

# 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 teaspoon salt
04 - 1/4 cup ice-cold water

→ Filling

05 - 1 tablespoon 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 on the diagonal
09 - 1/2 cup baby carrots, thinly sliced
10 - 2 scallions, sliced
11 - 1/2 cup fresh goat cheese, crumbled
12 - 1 teaspoon fresh thyme leaves
13 - 1 teaspoon lemon zest
14 - Salt and freshly ground black pepper, to taste

→ Egg Wash

15 - 1 large egg
16 - 1 tablespoon milk

# Directions:

01 - In a large bowl, combine flour and salt. Add cold butter and cut in with 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 for the egg wash. 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 crust stays impossibly flaky while the vegetables turn sweet and tender
  • You can swap in whatever spring vegetables you have on hand
  • It looks impressive but requires zero fancy pastry skills
  • The combination of tangy goat cheese and fresh vegetables just works
02 -
  • Overworking the dough makes it tough, so mix just until it holds together
  • Hot filling will melt the butter in your crust before baking, so let vegetables cool first
  • The galette continues to set as it cools, so don't panic if it seems loose right out of the oven
  • A baking sheet is essential because galettes can leak butter during baking
03 -
  • Freeze your butter for 15 minutes before starting if your kitchen is warm
  • If the dough gets too soft while rolling, refrigerate it for 10 minutes and try again
  • Brush the bottom of the dough with egg wash before adding filling for extra crispness

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