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Fresh Spring Vegetable Galette with Creamy Goat Cheese

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A rustic and elegant galette featuring a flaky crust filled with fresh spring vegetables and creamy goat cheese, perfect for a light brunch or casual dinner.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 8 tbsp (115 g) unsalted butter, cold and cubed
  • 3–5 tbsp (45–75 ml) ice water
  • 1/4 tsp salt
  • 1 cup (about 130 g) fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 cup (about 100 g) snap peas, trimmed and halved
  • 1/2 cup (about 50 g) baby radishes, thinly sliced
  • 1 small shallot (about 30 g), finely chopped
  • 1 tsp fresh thyme leaves
  • 4 oz (115 g) goat cheese, softened
  • 2 tbsp (30 ml) heavy cream
  • 1 tbsp (15 ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 egg yolk, beaten with 1 tbsp (15 ml) water

Instructions

  1. Prepare the crust dough (10-15 minutes + chilling): In a large bowl or food processor, combine sifted flour and salt. Add cold, cubed butter and cut in until mixture resembles coarse crumbs with pea-sized pieces. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Wrap dough in plastic wrap and chill in fridge for at least 30 minutes.
  2. Prepare the vegetable filling (10 minutes): Heat olive oil in a skillet over medium heat. Add chopped shallots and sauté until translucent, about 2-3 minutes. Add asparagus and snap peas, cooking for another 3-4 minutes until tender-crisp. Season with salt, pepper, and fresh thyme. Remove from heat and let cool slightly.
  3. Mix the goat cheese filling (5 minutes): In a small bowl, blend softened goat cheese with heavy cream until smooth and creamy.
  4. Roll out the dough (5-7 minutes): On a lightly floured surface, roll chilled dough into a rough 12-inch circle about 1/8 inch thick. Transfer dough to a parchment-lined baking sheet.
  5. Assemble the galette (10 minutes): Spread creamy goat cheese mixture evenly over dough, leaving a 2-inch border. Arrange sautéed vegetables and sliced radishes over cheese in a decorative pattern. Fold edges of dough over filling, pleating to create a circular border.
  6. Apply egg wash and bake (35-40 minutes): Brush crust edges with beaten egg yolk mixture. Bake in preheated oven at 400°F (200°C) until crust is golden brown and vegetables are tender, about 35-40 minutes. Tent with foil if edges brown too fast.
  7. Cool and serve (10 minutes): Let galette cool slightly before slicing so cheese sets. Serve warm or at room temperature.

Notes

Keep butter cold and handle dough minimally for flaky crust. Sauté vegetables until tender-crisp to maintain fresh texture. Blend goat cheese with cream for smooth filling. Tent galette with foil if crust edges brown too quickly. Filling firms up as it cools; slight runniness right out of oven is normal.

Nutrition

Keywords: spring vegetable galette, goat cheese galette, rustic galette, spring vegetables, easy galette recipe, flaky crust, vegetarian galette

Find it online: https://chrisfeasts.com/fresh-spring-vegetable-galette-with-creamy-goat-cheese-easy-homemade-recipe-for-pinterest/