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Vegetable Galette

Vegetable Galette

Vegetable Galette has leeks, artichoke hearts, asparagus, and a salty pie crust to hold it all together. A drizzle of balsamic vinegar and sprinkling of maldon sea salt and fresh thyme leaves finish it all off. 

Ingredients

Vegetable Galette Filling

  • 2 tablespoons olive oil
  • 8 ounces fresh asparagus cut into 2 inch pieces
  • 8 ounces artichoke hearts (frozen then thawed) thawed
  • 1 leek chopped
  • 1 medium shallot minced
  • 2 sprigs fresh thyme
  • 1/2 teaspoon shallot pepper optional
  • salt & pepper to taste
  • 1 egg yolk for egg wash
  • 1 tablespoon heavy cream for egg wash

Pie Crust

  • 2 1/4 cups AP Flour
  • 1 tsp. salt
  • 2 sticks butter unsalted, cold, and diced
  • 4-6 tablespoons water ice cold
  • 1 teaspoon sugar optional

Instructions

Pie Crust

  1. In a food processor, combine the flour, salt, and sugar. Pulse a few times. Then add diced butter and process until it resembles tiny pebbles. Then drizzle in cold water. It will form a ball. Form a disc and refrigerate for 1 hour.

Galette Filling

  1. Preheat oven to 425 degrees. 

    In a saute pan, on medium heat, and add oil. Then add shallots and saute until they begin to caramelize after a couple of minutes. 

    Then add leeks. Add seasoning and thyme sprigs. 

    When they begin to soften, add asparagus and artichoke hearts. After a few minutes, remove from heat and remove the thyme sprigs. 

    Then roll out your pie crust into an imperfect 12 inch circle. Put onto a baking sheet. Brush egg wash in center, leaving 2-3 inches outside for folding over. Then add your veggies in a mound in center. Fold over pie crust. Brush egg wash all over that outer crust. Sprinkle with sea salt flakes. 

    Bake for approx. 30-35 minutes, until brown and shining. 

    Then cool a bit. Drizzle with balsamic. Top with parmesan cheese or fresh goat cheese. 


Recipe Notes

Great cheeses for this vegetable galette:

goat cheese, feta cheese, parmesan cheese. You can sprinkle the cheese on about 10 minutes before removing the galette from the oven to melt it.