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Spring Veggie Galette

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A rustic and elegant free-form tart filled with fresh spring vegetables, creamy cheese, and a flaky golden crust, perfect for a light meal or brunch.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4–6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Vegetarian

Ingredients

  • 1 pie crust or homemade pastry dough
  • 1 bunch asparagus, trimmed
  • 1 small zucchini, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 small onion or 1 shallot, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 cup goat cheese or ricotta
  • 1/4 cup Parmesan cheese, grated
  • 1–2 tbsp fresh herbs (thyme, basil, or parsley)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 egg (for egg wash)

Instructions

  1. Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. Roll out the pastry dough into a rough circle and place it on the prepared baking sheet.
  3. In a bowl, toss asparagus, zucchini, cherry tomatoes, onion, and garlic with olive oil, salt, and black pepper.
  4. Spread goat cheese or ricotta in the center of the dough, leaving a border around the edges.
  5. Arrange the vegetables evenly over the cheese layer.
  6. Fold the edges of the dough over the filling, pleating as needed to form a rustic crust.
  7. Brush the crust with beaten egg and sprinkle Parmesan cheese on top.
  8. Bake for 30–35 minutes until the crust is golden and vegetables are tender.
  9. Let cool slightly, garnish with fresh herbs, and serve.

Notes

  • Pre-bake the crust for 5–7 minutes to prevent sogginess if using juicy vegetables.
  • Use feta instead of goat cheese for a tangier flavor.
  • Add mushrooms or spinach for extra depth.
  • Include cooked chicken for added protein.
  • Reheat in the oven to maintain crispness.

Nutrition

Find it online: https://juliameals.com/spring-veggie-galette/