This time of the year is when you still desire something comforting while also wishing to partake in the available fresh produce. For all of those reasons, I’m sharing a spring garden galette.
Galette Dough - AP Flour – unsalted butter – ice water – salt – fresh cracked pepper – thyme leaves fresh – parmesan cheese shredded – egg beaten for egg wash
Galette Filling – chevre – greek yogurt📷 – red pepper flakes – red onion sliced – zucchini sliced – yellow squash sliced – asparagus – mushrooms - golden beet peeled, sliced thin – chioggia beet peeled, sliced thin – cherry tomatoes on the vine – olive oil Garnish suggestions – edible flowers – pea shoots – flaky salt
Preheat oven to 375 degrees. Whisk together flour, salt, pepper, parmesan cheese, and thyme leaves. Toss in butter cubes and work quickly and press the butter into flat chunks. Add in the ice water one tablespoon at a time.
Pour the dough onto a lightly floured surface. Then, using a rolling pin and your hands, form the dough into a disk shape. Wrap in plastic wrap and let the dough rest in the refrigerator for at least 1 hour.
While the dough is resting, whip the goat cheese, greek yogurt, lemon zest, and red pepper flakes until a smooth, spreadable consistency. Then, prepare all vegetables.
About 10 minutes before rolling out the dough, allow it to warm up slightly. Roll dough out into about a nine-inch disk. Spread the goat cheese on the center of the disk, leaving a small gap along the edge. Arrange the mushrooms, beets, zucchini, yellow squash, red onion, asparagus, and cherry tomatoes.
Drizzle olive oil. Carefully fold the dough’s corners towards the center, sealing in the sides in a pleating pattern. Brush the dough with egg wash, sprinkle with flaky salt and bake for 35-45 minutes. Cool for about 10 minutes before serving.