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Spring Veggie Galette
Spring Veggie Galette
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Prep Time:
35 minutes
Cook Time:
38 minutes
Total Time:
223 minutes
Spring galette with butter crust, ricotta, shallots, asparagus, peas, and corn.
Ingredients:
  • 1 cup all-purpose flour
  • 0.5 cup whole wheat flour
  • 1.5 teaspoons white sugar
  • 0.5 teaspoon kosher salt
  • 0.75 cup chilled unsalted butter, cut into cubes
  • 1 egg
  • 1 tablespoon whole milk
  • 1 tablespoon olive oil
  • 2 shallots, thinly sliced
  • 2 tablespoons Dijon mustard
  • 0.75 cup ricotta cheese
  • 0.5 lemon, zested and juiced
  • 0.25 cup grated Parmesan cheese
  • salt and ground black pepper to taste
  • 1 pinch red pepper flakes
  • 8 spears asparagus, or more to taste
  • 0.25 cup corn
  • 0.25 cup peas
  • 1 tablespoon heavy whipping cream, or more as needed
Instructions:
  • Combine all-purpose flour, whole wheat flour, sugar, and 1/2 teaspoon of kosher salt in a food processor. Add cubed butter and pulse until the mixture resembles pea-sized crumbs.
  • In a small bowl, blend 1 egg with milk. Pour the mixture into the food processor and pulse until dough forms.
  • Wrap the dough in plastic wrap, shape into a disk, and refrigerate until firm for at least 1 1/2 hours or overnight.
  • Allow the dough to sit at room temperature until it reaches room temperature, approximately 1 hour.
  • Preheat your oven to a piping hot 425 degrees F (220 degrees C).
  • In a large skillet over medium heat, heat oil. Add shallots and cook until translucent with browned edges, about 3 minutes. Remove from heat and allow to cool.
  • Remove dough from packaging and place it on a piece of parchment paper. Use a rolling pin to shape it into an 11-inch circle. Transfer the dough and parchment paper to a baking sheet. Spread mustard evenly over the dough, making sure to leave a 1-inch border around the edges.
  • Combine ricotta cheese, an egg, lemon zest, lemon juice, Parmesan cheese, salt, pepper, and red pepper flakes in a bowl. Spread the mixture over mustard, and then top it with shallots, asparagus, corn, and peas.
  • Gently lift the corners of the parchment paper to easily fold the edges of the dough around the filling, pleating gently to ensure a tight seal. Brush the edges of the dough with heavy cream for a beautiful golden finish.
  • Bake until beautifully golden, approximately 35 minutes in the preheated oven.

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