Spring Vegetable Galette Goat Cheese (Printable)

Flaky tart filled with fresh spring vegetables and creamy goat cheese, ideal for light meals.

# 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 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 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

# 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 combination of tangy goat cheese and sweet spring vegetables creates a perfect balance of flavors
  • You can prepare the dough ahead of time and keep it refrigerated for up to two days
  • The rustic folded edge means no fancy pastry skills required
  • It works beautifully for brunch, lunch, or a light dinner with a salad
02 -
  • Keep your butter and water extremely cold when making the dough for the flakiest results
  • Do not overwork the dough or it will become tough instead of tender
  • Squeeze excess moisture from sautéed vegetables if they seem too wet before adding to the galette
  • The egg wash is essential for that bakery worthy golden finish on the crust
03 -
  • Chill your rolling pin and work surface to prevent the dough from sticking
  • If the dough becomes too soft while rolling pop it back in the refrigerator for 10 minutes
  • For extra flavor add a drizzle of honey over the vegetables before folding the crust
  • Brush any excess flour off the dough before baking to prevent a white powdery residue

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