Spring Veggie Galette

The beautiful thing about galettes is that they don't need to look perfect--they adapt to every skill level and they're receptive to whatever ingredients you have on hand. So, who wants pie for dinner? Wrap up fresh flavors of the season in an easy butter crust and welcome Spring!

Prep Time:
35 mins
Cook Time:
38 mins
Additional Time:
2 hrs 30 mins
Total Time:
3 hrs 43 mins
Servings:
8
Yield:
8 servings

Ingredients

Crust:

  • 1 cup all-purpose flour

  • ½ cup whole wheat flour

  • 1 ½ teaspoons white sugar

  • ½ teaspoon kosher salt

  • ¾ cup chilled unsalted butter, cut into cubes

  • 1 egg

  • 1 tablespoon whole milk

Filling:

  • 1 tablespoon olive oil

  • 2 shallots, thinly sliced

  • 2 tablespoons Dijon mustard

  • ¾ cup ricotta cheese

  • 1 egg

  • ½ lemon, zested and juiced

  • ¼ cup grated Parmesan cheese

  • salt and ground black pepper to taste

  • 1 pinch red pepper flakes

  • 8 spears asparagus, or more to taste

  • ¼ cup corn

  • ¼ cup peas

  • 1 tablespoon heavy whipping cream, or more as needed

Directions

  1. Mix all-purpose flour, whole wheat flour, sugar, and 1/2 teaspoon kosher salt together in a food processor. Add cubed butter; pulse until mixture is the size of peas.

  2. Whisk 1 egg and milk together in a small bowl. Add to the food processor; pulse until dough clumps together.

  3. Turn dough out onto a sheet of plastic wrap. Bring together into a ball; flatten into a disk and chill until firm, at least 1 1/2 hour and up to overnight.

  4. Remove dough from the refrigerator. Let come to room temperature, about 1 hour.

  5. Preheat oven to 425 degrees F (220 degrees C).

  6. Heat oil in a large skillet over medium heat. Add shallots; cook and stir until translucent and edges are browned, about 3 minutes. Remove from heat; let cool.

  7. Unwrap dough and place on a work surface lined with parchment paper. Roll out into an 11-inch circle. Slide dough and parchment paper onto a baking sheet. Spread mustard over dough, leaving a 1-inch border.

  8. Mix ricotta cheese, 1 egg, lemon zest, lemon juice, Parmesan cheese, salt, pepper, and red pepper flakes together in a bowl. Spread over mustard. Scatter shallots, asparagus, corn, and peas on top.

  9. Lift corners of the parchment paper up to help fold the edges of the dough around the filling; gently pleat to seal. Brush heavy cream over edges of the dough.

  10. Bake in the preheated oven until golden, about 35 minutes.

Nutrition Facts (per serving)

314 Calories
22g Fat
24g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 314
% Daily Value *
Total Fat 22g 28%
Saturated Fat 13g 63%
Cholesterol 97mg 32%
Sodium 310mg 13%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 9%
Total Sugars 2g
Protein 7g
Vitamin C 9mg 46%
Calcium 60mg 5%
Iron 2mg 11%
Potassium 178mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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