Spring Vegetable Galette Goat Cheese

The first time I made this galette, I had fresh asparagus from the farmers market and a log of goat cheese that needed using. I threw everything together on my patio, wine glass in hand, and somehow created something that looked like it belonged in a French bakery window.

Last spring I made this for a mothers day brunch and my mom actually asked for the recipe, which never happens. The way the goat cheese melts into those tender vegetables while the crust gets golden and crisp creates something that feels fancy but tastes like comfort.

Ingredients

• 1 1/4 cups (160 g) all-purpose flour: The foundation of your crust, keep it cold for maximum flakiness
• 1/2 cup (115 g) cold unsalted butter, cut into cubes: Cold butter creates those irresistible flaky layers, straight from the fridge
• 1/4 tsp salt: A pinch that enhances every flavor without overwhelming
• 1/4 cup (60 ml) ice-cold water: Just enough to bring the dough together, keep it icy
• 1 tbsp olive oil: For gently sauteing the spring vegetables until theyre tender but still bright
• 1 cup (100 g) asparagus, trimmed and cut into 1-inch pieces: The star of spring season, choose spears that feel firm and snap when bent
• 1/2 cup (60 g) thinly sliced radishes: Adds a lovely peppery bite and gorgeous pink color throughout
• 1 cup (90 g) sugar snap peas, sliced on the diagonal: Sweet and crunchy, they bring freshness to every bite
• 1/2 cup (60 g) baby carrots, thinly sliced: Young carrots are sweeter and more tender than mature ones
• 2 scallions, sliced: Mild onion flavor that bridges the gap between vegetables and cheese
• 1/2 cup (100 g) fresh goat cheese, crumbled: Creamy tanginess that holds everything together beautifully
• 1 tsp fresh thyme leaves: Earthy and aromatic, it pairs perfectly with spring vegetables
• 1 tsp lemon zest: Brightens the entire dish and cuts through the rich cheese
• Salt and freshly ground black pepper, to taste: Season generously, vegetables need proper seasoning to shine
• 1 large egg: For the egg wash that gives your crust that gorgeous golden sheen
• 1 tbsp milk: Thins the egg for easy brushing over the pastry edges

Instructions

Make the pastry dough:

In a large bowl, whisk together flour and salt until combined. Add cold butter cubes and work them in with your fingertips or a pastry blender until the mixture looks like coarse crumbs with some pea-sized pieces remaining. Sprinkle ice water over the mixture while gently tossing with a fork, then press the dough together into a disk, wrap tightly in plastic, and refrigerate for 30 minutes.

Preheat your oven:

Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. Having everything ready before you start assembling makes the process so much smoother.

Prepare the vegetables:

Warm olive oil in a skillet over medium heat, then add asparagus, carrots, snap peas, and a pinch of salt. Sauté for 3 to 4 minutes until just tender, then stir in radishes and scallions and cook for 1 minute more. Remove from heat and let the mixture cool completely while you roll out the dough.

Roll the dough:

On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle, rotating frequently to prevent sticking. Transfer it carefully to your prepared baking sheet.

Assemble the galette:

Spread half the crumbled goat cheese over the center of the dough, leaving a 2-inch border all around. Arrange the cooled sautéed vegetables over the cheese, then sprinkle with thyme, lemon zest, salt, pepper, and the remaining goat cheese.

Create the rustic edge:

Fold the edges of the dough up over the filling, pleating as you go and pressing gently to seal. The center should remain exposed, creating that beautiful free-form tart appearance.

Add the egg wash:

Whisk together the egg and milk in a small bowl until smooth. Brush this mixture generously over the folded pastry edges.

Bake to golden perfection:

Bake for 35 to 40 minutes until the crust is deeply golden brown and crisp, and the vegetables are tender. Let the galette cool on the baking sheet for 10 minutes before slicing.

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This recipe became my go-to for dinner parties because it looks stunning served warm but somehow tastes even better at room temperature, making it perfect for relaxed entertaining where you want to actually spend time with your guests instead of hovering over the stove.

Making It Your Own

One of the things I love most about this galette is how forgiving it is. I have made it with zucchini ribbons in summer and roasted butternut squash in fall, and every variation has been delicious. The key is keeping the vegetables cut into similar sizes so they cook evenly and not overloading the crust, which can make it soggy.

Pairing Suggestions

A crisp white wine like Sauvignon Blanc or a dry rosé cuts beautifully through the rich goat cheese and complements the fresh vegetables. For a non alcoholic option, a sparkling water with a squeeze of lemon and fresh herbs feels festive without competing with the delicate flavors.

Make Ahead Wisdom

The pastry dough can be made up to two days in advance and kept tightly wrapped in the refrigerator. You can also sauté the vegetables a day ahead and store them in an airtight container, then assemble and bake just before serving.

• Brush the crust with egg wash right before baking, not ahead of time
• If your dough feels too firm after refrigerating, let it sit at room temperature for 5 minutes before rolling
• A perfectly baked galette will have a golden bottom crust that sounds hollow when tapped

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There is something deeply satisfying about serving a dish that looks this impressive but comes together with such ease. Hope this galette becomes a spring staple in your kitchen too.

Recipe FAQs

→ What vegetables are used in the galette filling?

Asparagus, radishes, sugar snap peas, baby carrots, and scallions are sautéed together to create the tender filling.

→ How is the pastry made flaky?

Cold butter is cut into flour until coarse crumbs form, then mixed with ice-cold water and chilled before rolling out, creating a flaky crust.

→ Can the filling be customized?

Yes, other spring vegetables like zucchini or leeks can be substituted or added to enhance the flavor.

→ What gives the galette a golden crisp edge?

An egg wash made with egg and milk is brushed on the folded edges before baking, promoting a golden brown finish.

→ What herbs and seasonings are included?

Fresh thyme leaves, lemon zest, salt, and black pepper enhance the vegetable and cheese flavors.