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Easy Rustic Spring Vegetable Galette

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A quick and easy rustic galette featuring fresh spring vegetables wrapped in a flaky, buttery crust with a creamy ricotta cheese base. Perfect for beginners and adaptable to seasonal produce.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • ½ cup (115g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water
  • ½ teaspoon salt
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup fresh peas, shelled (or frozen, thawed and drained)
  • 5 to 6 radishes, thinly sliced
  • 1 small shallot, finely chopped
  • ½ cup (125g) ricotta cheese (whole milk) or goat cheese
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 teaspoon fresh thyme, chopped (or rosemary)
  • Salt and freshly ground black pepper to taste
  • Optional garnish: fresh basil or parsley leaves
  • Optional garnish: a squeeze of lemon juice

Instructions

  1. In a large bowl, combine sifted all-purpose flour and salt. Add cold, cubed butter and use a pastry blender or fork to cut butter into flour until mixture resembles coarse crumbs with some pea-sized pieces (about 5 minutes).
  2. Drizzle 3 tablespoons ice water over mixture and gently stir with a fork until dough begins to come together. Add remaining tablespoon if needed, but do not overwork. Form dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  3. While dough chills, toss asparagus pieces, peas, sliced radishes, and chopped shallot in a bowl with 2 tablespoons olive oil, fresh thyme, salt, and pepper. Set aside to marinate for 10 minutes.
  4. On a lightly floured surface, roll chilled dough into a 12-inch (30 cm) circle about ⅛ inch (3 mm) thick. Transfer dough to a parchment-lined baking sheet.
  5. Spread ricotta cheese evenly over dough, leaving a 2-inch (5 cm) border around edges.
  6. Arrange marinated vegetables on top of ricotta in a loose, even layer, letting some radishes peek through. Gently fold dough edges over filling, pleating as needed to create a rustic edge.
  7. Drizzle a little olive oil over crust and vegetables. Bake in preheated oven at 400°F (200°C) for 30-35 minutes, or until crust is golden brown and crisp and vegetables are tender but vibrant. Check at 25 minutes to avoid burning.
  8. Let galette cool for 5 minutes after baking. Garnish with fresh basil or parsley and a squeeze of lemon juice before slicing and serving.

Notes

Keep butter and water cold for a flakier crust. Do not overwork dough to avoid toughness. Chill dough before rolling. Marinate vegetables briefly to enhance flavor without cooking. Check galette at 25 minutes to prevent burning; tent with foil if needed. Let galette cool before slicing to help cheese set. Frozen peas and asparagus can be used if fresh are unavailable; thaw and drain well.

Nutrition

Keywords: spring vegetable galette, rustic galette, easy galette recipe, spring vegetables, asparagus recipe, peas recipe, radishes recipe, homemade crust, ricotta galette, vegetarian galette

Find it online: https://magnetmeal.com/easy-rustic-spring-vegetable-galette-recipe-perfect-for-beginners/