Delicious Spring Vegetables Galette Recipe

The aroma of buttery pastry mingling with the vibrant colors of fresh vegetables is enough to make anyone weak in the knees. Picture biting into a flaky crust filled with tender asparagus, sweet peas, and bell peppers bursting with flavor. Yes, my friends, it’s time to dazzle your taste buds with a Spring Vegetables Galette that’s as delightful to eat as it is to behold.

this …

Let me take you back to a sunny afternoon last spring when I decided to impress my friends at our monthly potluck. Armed with a bag of fresh produce from the local farmer’s market and an adventurous spirit (and maybe a glass of wine), I whipped up this galette. The laughter around the table was matched only by the chorus of “Mmm” sounds as we savored each delicious slice.

My friends still talk about that day—especially after I revealed how simple this dish really is!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for the best texture in your crust; it makes rolling out easier.
• Unsalted Butter: Cold butter adds flakiness; don’t skip chilling it before mixing!
• Ice Water: Essential for bringing your dough together while keeping it chilled.
• Fresh Asparagus: Look for vibrant green stalks; they’ll add both color and crunch.
• Sweet Peas: Frozen or fresh peas work great here; they add sweetness and pop!
• Bell Peppers: Choose colorful varieties like red or yellow for visual appeal.
• Cream Cheese: Provides creaminess and tang; be sure it’s softened for easy spreading.
• Dried Herbs (Thyme or Oregano): These add depth; feel free to mix them up based on your preference.
• Egg Wash (Egg + Milk): Gives your crust that golden finish; don’t skip this step!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Dough: In a large bowl, combine flour and salt. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs. Gradually stir in ice water until dough forms.

Chill the Dough: Wrap your dough in plastic wrap and refrigerate for at least 30 minutes. This helps develop flavor while making it easier to roll out later.

Prep the Filling: While waiting on the dough, chop your asparagus and bell peppers into bite-sized pieces. Steam them lightly until just tender but still bright.

Roll Out the Dough: Preheat your oven to 400°F (200°C). On a floured surface, roll out your chilled dough into a rough circle about 12 inches wide. Don’t worry about perfection—rustic is in!

Add Cream Cheese Mixture: Spread softened cream cheese over the center of your rolled-out dough, leaving about two inches around the edges. Sprinkle dried herbs over it for flavor.

Add Veggies & Fold Edges : Layer the chopped asparagus, bell peppers, and peas over the cream cheese layer. Carefully fold up edges of dough towards center over filling, leaving some exposed (this looks beautiful!).

Bake Your Galette : Brush edges with egg wash (it’s like giving your galette a fancy spa treatment). Bake in preheated oven for 35-40 minutes until golden brown and bubbly.

Now you have a stunning Spring Vegetables Galette that will make everyone at your table swoon!

Perfecting the Cooking Process

Begin by preparing the dough and letting it chill while you chop your veggies. Sauté them briefly to enhance flavors before assembling the galette. Bake until golden brown for the best texture.

Add Your Touch

Feel free to swap vegetables based on your preferences or what’s in season. Add herbs or cheese to elevate flavors. Personalize with spices like paprika or thyme for a unique twist.

Storing & Reheating

Store leftover spring vegetables galette in an airtight container in the fridge for up to three days. Reheat in a 350°F oven until warm, ensuring the crust remains crispy.

Sharing this delicious recipe has become a family tradition at gatherings, where everyone eagerly awaits their slice of spring on a plate.

FAQ

What vegetables work best in a spring vegetables galette?

Zucchini, asparagus, bell peppers, and spinach are excellent choices for freshness and flavor.

Can I make the dough ahead of time?

Absolutely! Prepare the dough up to two days in advance and refrigerate until ready to use.

Is there a gluten-free option for this recipe?

Yes! Substitute regular flour with almond flour or gluten-free blends for a delicious alternative.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Spring Vegetables Galette

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: deleciouscorner
• Total Time: 1 hour 10 minutes
• Yield: Serves 8

Print Recipe

Pin Recipe

Description

Spring Vegetables Galette is a delightful pastry featuring a flaky crust filled with vibrant seasonal veggies, perfect for impressing guests at any spring gathering.

---

Ingredients

• All-Purpose Flour
• Unsalted Butter
• Ice Water
• Fresh Asparagus
• Sweet Peas
• Bell Peppers
• Cream Cheese
• Dried Herbs (Thyme or Oregano)
• Egg Wash (Egg + Milk)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Dough: In a bowl, mix flour and salt. Cut in cold butter until crumbly. Gradually add ice water until dough forms.
2. Chill the Dough: Wrap in plastic wrap and refrigerate for 30 minutes.
3. Prep the Filling: Chop asparagus and bell peppers; steam lightly until tender.
4. Roll Out the Dough: Preheat oven to 400°F (200°C). Roll chilled dough into a 12-inch circle on a floured surface.
5. Add Cream Cheese Mixture: Spread cream cheese over the center of the dough, leaving a 2-inch border. Sprinkle with dried herbs.
6. Add Veggies & Fold Edges: Layer steamed veggies over the cream cheese, fold dough edges over filling, leaving some exposed.
7. Bake Your Galette: Brush edges with egg wash and bake for 35-40 minutes until golden brown.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 260
• Sugar: 2g
• Sodium: 310mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 40mg