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Spring Garden Vegetable Galette with Chevre Cheese Recipe

Think of a galette as the casual sibling of the standard piecrust. This savory galette incorporates herbs and results in a layer of bright, tangy, and a little spicy flavor.
Prep Time 1 hr 15 mins
Cook Time 45 mins
Total Time 2 hrs
Course Main Course
Cuisine French
Servings 8 people
Calories 309 kcal


Galette Dough

  • 1 ½ cups AP Flour
  • 10 tbsp unsalted butter cubed into small pieces and chilled
  • 5 tbsp ice water
  • ½ tsp salt
  • 1 tsp fresh cracked pepper
  • 1 tbsp thyme leaves fresh, stems removed
  • ¼ cup parmesan cheese shredded
  • 1 whole egg beaten for egg wash

Galette Filling

  • 5 oz chevre
  • 2 tbsp greek yogurt
  • 1 tsp red pepper flakes
  • 1 small red onion sliced
  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 6 spears asparagus bottoms trimmed
  • ½ cup mushrooms chopped. chanterelles or hedgehog if you can find them
  • ½ golden beet peeled, sliced thin
  • ½ chioggia beet peeled, sliced thin
  • 1 bunch cherry tomatoes on the vine
  • 1 tbsp olive oil

Garnish suggestions

  • edible flowers
  • pea shoots
  • flaky salt


  • Preheat your oven to 375 degrees. In a medium-sized bowl, whisk together flour, salt, pepper, parmesan cheese, and thyme leaves. Toss in the butter cubes and work quickly to avoid heating the butter and press the butter into flat chunks. Add in the ice water one tablespoon at a time; you may only need four out of the five tablespoons. Pour out the dough onto a lightly floured surface. Then, using a rolling pin and your hands, form the dough into a disk shape. Forming it into a disk now will make it easier to roll into a disk after it’s chilled. 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 on the kitchen counter. Roll the dough out into about a nine-inch disk. Spread the goat cheese on the center of the disk, leaving about A one-inch gap along the edge. Arrange the vegetables in this order: mushrooms, beets, zucchini, yellow squash, red onion, asparagus, and cherry tomatoes. Then drizzle olive oil over the vegetables. Carefully fold in the dough’s corners towards the center about 3 inches in, sealing in the sides in a pleating pattern. Brush the dough with egg wash, sprinkle with flaky salt and bake for 35-45 minutes. Once the crust is golden brown and the vegetables are tender, remove and cool for about ten minutes before serving.


Pro tip: While I will list specific produce in the recipe, you can use what is in season and have on hand. The crust and goat cheese will complement most vegetables nicely.


Calories: 309kcalCarbohydrates: 23gProtein: 9gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 49mgSodium: 281mgPotassium: 258mgFiber: 2gSugar: 3gVitamin A: 871IUVitamin C: 12mgCalcium: 92mgIron: 2mg
Keyword cheesecake, chevre, galette, garden vegetable, spring
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