The Ultimate Vegetarian Galette: 7 Seasonal Vegetables for a Flaky Spring Tart

Serves 6

Goat Cheese & Spring Vegetarian Galette

A Vegetarian Galette is one of those recipes that looks far more impressive than the effort it requires — and that’s exactly why we love it. With its rustic, free-form crust and jewel-bright filling of spring vegetables, this is the kind of dish that earns genuine compliments without a fussy tart tin in sight. Rainbow carrots, asparagus, sugar snap peas, and yellow squash are sautéed with garlic and thyme before being layered over crumbled goat cheese, then wrapped in a buttery, flaky pastry that you fold and pleat by hand. It’s weeknight-approachable, endlessly adaptable to whatever looks good at the market, and equally at home on a lunch table or as a light dinner with a green salad alongside.

Jump to Recipe
Goat Cheese & Spring Vegetarian Galette

Ingredients – Goat Cheese & Vegetarian Galette

Pastry

  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • ¼ cup ice water

Filling

  • 1 tablespoon olive oil
  • ½ cup rainbow carrots, thinly sliced
  • 1 small yellow squash, thinly sliced
  • 1 cup asparagus, trimmed and cut into 2-inch pieces
  • 1 cup sugar snap peas, halved
  • 1 small red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • ¾ cup goat cheese, crumbled
  • 1 egg, lightly beaten, for egg wash
  • Salt and freshly cracked black pepper, to taste
Goat Cheese & Spring Vegetarian Galette

Method – Goat Cheese & Vegetarian Galette

In a food processor, pulse together the flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse cornmeal with a few pea-sized pieces of butter remaining — don’t overwork it. Drizzle in the ice water a little at a time, pulsing just until the dough comes together. Turn it out, shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Heat the olive oil in a large skillet over medium heat. Add the yellow squash, carrots, asparagus, sugar snap peas, and red onion. Sauté, stirring occasionally, for 5 to 6 minutes until just tender. Add the garlic, thyme, and a generous pinch of salt and pepper, and cook for 1 minute more. Remove from the heat and allow the vegetables to cool slightly before assembling.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled pastry into a rough 12-inch circle — it doesn’t need to be perfect. Transfer to the prepared baking sheet. Scatter half the goat cheese over the centre of the pastry, leaving a 2-inch border. Spoon the sautéed vegetables evenly over the cheese, then crumble the remaining goat cheese on top.

Fold the pastry edges up and over the filling, pleating as you go to create a rustic border. Brush the folded pastry generously with the beaten egg. Transfer the baking sheet to the freezer or refrigerator for 10 to 15 minutes, until the dough feels firm again — this helps it hold its shape in the oven and keeps the crust flaky.

Bake for 35 to 40 minutes, until the crust is deep golden and crisp on the base. Allow the vegetarian galette to cool for at least 10 minutes before slicing and serving.

Recipe Notes

  • If store-bought pie crust is what you have on hand, it works beautifully here — simply unroll, fill, fold, and bake as directed.
  • The vegetable filling is very adaptable. Swap in whatever spring or summer produce looks good: thinly sliced courgette, cherry tomatoes, roasted peppers, or corn all work well. The key is not to overload the centre, as too much filling can make the base soggy.
  • For a vegan version, replace the butter in the pastry with a good vegan block butter (kept very cold), skip the egg wash in favour of a brush of plant milk, and use a soft vegan cream cheese or cashew-based alternative in place of the goat cheese.
  • The vegetarian galette is best eaten the day it’s made, when the pastry is at its crispiest. Leftovers can be stored in the refrigerator for up to 2 days and reheated in a 350°F (175°C) oven for 10 minutes to revive the crust.
The Ultimate Vegetarian Galette: 7 Seasonal Vegetables for a Flaky Spring Tart
Print

The Ultimate Vegetarian Galette: 7 Seasonal Vegetables for a Flaky Spring Tart

Servings

6

servings

A vegetarian galette is one of those recipes that looks far more impressive than the effort it requires — and that’s exactly why we love it. With its rustic, free-form crust and jewel-bright filling of spring vegetables, this is the kind of dish that earns genuine compliments without a fussy tart tin in sight. Rainbow carrots, asparagus, sugar snap peas, and yellow squash are sautéed with garlic and thyme before being layered over crumbled goat cheese, then wrapped in a buttery, flaky pastry that you fold and pleat by hand. It’s weeknight-approachable, endlessly adaptable to whatever looks good at the market, and equally at home on a lunch table or as a light dinner with a green salad alongside.

Ingredients

  • Pastry

  • 1¼ cups all-purpose flour

  •  ½ teaspoon salt

  •  ½ cup cold unsalted butter, cubed

  •  ¼ cup ice water

  • Filling

  • 1 tablespoon olive oil

  •  ½ cup rainbow carrots, thinly sliced

  •  1 small yellow squash, thinly sliced

  •  1 cup asparagus, trimmed and cut into 2-inch pieces

  •  1 cup sugar snap peas, halved

  •  1 small red onion, thinly sliced

  •  2 cloves garlic, minced

  •  1 teaspoon fresh thyme leaves

  •  ¾ cup goat cheese, crumbled

  •  1 egg, lightly beaten, for egg wash

  •  Salt and freshly cracked black pepper, to taste

Directions

  • In a food processor, pulse together the flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse cornmeal with a few pea-sized pieces of butter remaining — don’t overwork it. Drizzle in the ice water a little at a time, pulsing just until the dough comes together. Turn it out, shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Heat the olive oil in a large skillet over medium heat. Add the yellow squash, carrots, asparagus, sugar snap peas, and red onion. Sauté, stirring occasionally, for 5 to 6 minutes until just tender. Add the garlic, thyme, and a generous pinch of salt and pepper, and cook for 1 minute more. Remove from the heat and allow the vegetables to cool slightly before assembling.
  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled pastry into a rough 12-inch circle — it doesn’t need to be perfect. Transfer to the prepared baking sheet. Scatter half the goat cheese over the centre of the pastry, leaving a 2-inch border. Spoon the sautéed vegetables evenly over the cheese, then crumble the remaining goat cheese on top.
  • Fold the pastry edges up and over the filling, pleating as you go to create a rustic border. Brush the folded pastry generously with the beaten egg. Transfer the baking sheet to the freezer or refrigerator for 10 to 15 minutes, until the dough feels firm again — this helps it hold its shape in the oven and keeps the crust flaky.
  • Bake for 35 to 40 minutes, until the crust is deep golden and crisp on the base. Allow to cool for at least 10 minutes before slicing and serving.

Notes

  • If store-bought pie crust is what you have on hand, it works beautifully here — simply unroll, fill, fold, and bake as directed.
  • The vegetable filling is very adaptable. Swap in whatever spring or summer produce looks good: thinly sliced courgette, cherry tomatoes, roasted peppers, or corn all work well. The key is not to overload the centre, as too much filling can make the base soggy.
  • For a vegan version, replace the butter in the pastry with a good vegan block butter (kept very cold), skip the egg wash in favour of a brush of plant milk, and use a soft vegan cream cheese or cashew-based alternative in place of the goat cheese.
  • The galette is best eaten the day it’s made, when the pastry is at its crispiest. Leftovers can be stored in the refrigerator for up to 2 days and reheated in a 350°F (175°C) oven for 10 minutes to revive the crust.

Looking For More Recipes?

Check out Salt & Honey’s Youtube channel for more recipe, meal prep, and even a behind-the-scenes look of S&H!

Meal Prep Guides

Not only do we empower your recipe bank with gems like the Hot Cocoa and Beef Bourguignon but we have also developed a monthly meal prep guide. We utilize seasonal ingredients and the entire guide is centered around dishes with similar components.

Through the use of batch cooking, we want to make cooking easy, delicious and affordable. You can create the entire meal prep guide to plan your whole week or simply pick and choose which dishes resonate with you!

Make sure to check out our Youtube to find which we meal prep guide dishes we’re cooking for the week!

Take a look at our May Meal Prep Guide!

Additional Resources

Pinterest Board: Check out our mood board designed to provide even more inspiration for hors d’oeuvres. Here you can find more photos and videos covering our wide range of catering and event planning expertise. Whether you’re searching for food inspiration, food recipes, homemade decor, wedding planning ideas, and more, our mood boards will have your creativity soaring!

Instagram: Our feed provides a plethora of photo inspiration as well as DIY’s and tutorials on projects you can embark on at home. Whether it’s food recipes or even home decor, we will have what you’re searching for!

Substack: Monthly notes on slow living and seasonal flavors from Salt & Honey Catering and Events. Discover the recipes, garden tasks, and hosting tips that define our own event production. Here we will provide exclusive recipes, tips, and tricks only available on our free Substack!

Youtube Vlog: Ever wonder what the Catering and Event Production side of world looks like? Our “Beyond The Banquet” vlog series provides a peak through the curtain! We drop monthly short videos of the chaos and serenity behind the business. Come check it out now!