Spring Vegetable Galette Goat Cheese (Printable)

Rustic flaky tart with tender spring vegetables and creamy goat cheese, perfect for light meals or brunch.

# What You'll Need:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup cold unsalted butter, cubed
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, diagonally sliced
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

# How to Make It:

01 - Combine flour and salt in a large bowl. Add cold butter cubes and cut in with pastry blender or fingertips until mixture resembles coarse crumbs. Gradually drizzle in 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 chilled dough into a 12-inch circle. Transfer to prepared baking sheet.
05 - Spread half the crumbled goat cheese over the dough center, leaving a 2-inch border. Arrange sautéed vegetables over cheese. Sprinkle with thyme, lemon zest, salt, pepper, and remaining goat cheese.
06 - Fold dough edges up over filling, pleating as you go, to create a rustic border while leaving center exposed.
07 - Whisk egg and milk together. Brush mixture over pastry edge.
08 - Bake for 35–40 minutes until crust is golden brown and crisp. Cool for 10 minutes before slicing.

# Expert Advice:

01 -
  • The crust stays incredibly flaky and tender thanks to working quickly with cold butter
  • You can use whatever spring vegetables look beautiful at the market that day
  • It looks impressive but comes together in under an hour with minimal fuss
02 -
  • Work quickly with the pastry dough and keep everything cold to prevent the butter from melting before it hits the oven
  • Sauté the vegetables just until tender because they will continue cooking slightly in the oven
  • The galette is best served the same day but the crust will lose some of its crispness if stored overnight
03 -
  • For an extra flavor boost, drizzle honey over the vegetables before folding up the crust edges
  • If using store-bought dough, choose a high-quality all-butter pie dough for the best results
  • The galette is done when the crust is a deep golden brown and you can see the cheese bubbling between the vegetables

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