For a richer flavor, try using brown butter in the crust. Simply melt the butter and cook until it turns golden brown and smells nutty before chilling. Feel free to substitute other spring vegetables, such as ramps, fiddleheads, or morels. A sprinkle of fresh herbs like thyme or chives adds a lovely finishing touch.
Spring Veggie Galette
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PREP TIME35 mins
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COOK TIME38 mins
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TOTAL TIME3 hrs 43 mins
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SERVING8 People
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VIEWS0
Embrace the vibrant flavors of spring with this rustic and utterly delightful galette. A buttery, flaky crust cradles a medley of fresh vegetables and creamy ricotta, making it the perfect centerpiece for a casual brunch or a light, elegant dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol97 mg
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Fiber2 g
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Protein7 g
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Saturated Fat13 g
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Sodium310 mg
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Sugar2 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a food processor, combine all-purpose flour, whole wheat flour, sugar, and kosher salt. Add cubed butter; pulse until mixture resembles coarse crumbs. (5 minutes)
02
StepIn a small bowl, whisk together 1 egg and milk. Add to the food processor; pulse until the dough just comes together. (2 minutes)
03
StepTurn dough out onto a sheet of plastic wrap. Form into a ball, then flatten into a disk. Wrap tightly and chill for at least 1 1/2 hours, or up to overnight. (90 minutes)
04
StepRemove dough from the refrigerator and let it sit at room temperature to soften slightly, about 1 hour. (60 minutes)
05
StepPreheat oven to 425 degrees F (220 degrees C).
06
StepHeat olive oil in a large skillet over medium heat. Add shallots and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Remove from heat and let cool slightly. (3 minutes)
07
StepUnwrap dough and place on a lightly floured work surface lined with parchment paper. Roll out into an 11-inch circle. Slide dough and parchment paper onto a baking sheet. Spread Dijon mustard evenly over the dough, leaving a 1-inch border. (10 minutes)
08
StepIn a bowl, mix ricotta cheese, 1 egg, lemon zest, lemon juice, Parmesan cheese, salt, pepper, and red pepper flakes. Spread the ricotta mixture over the mustard layer. Arrange shallots, asparagus, corn, and peas on top. (10 minutes)
09
StepLift the edges of the parchment paper to gently fold the edges of the dough over the filling, pleating as you go to create a rustic border. Brush the edges of the dough with heavy cream. (5 minutes)
10
StepBake in the preheated oven until the crust is golden brown and the filling is set, about 35 minutes. Let cool slightly before slicing and serving. (35 minutes)
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