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Easy to throw together, this springtime vegetable tart is loaded with tender fresh green produce and flavorful cheese.
By
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Learn about Serious Eats'Editorial Process
Updated March 19, 2020
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Why It Works
- Pre-cooking the vegetables tenderizes them and reduces their moisture.
- An egg wash gives the pastry a glossy sheen, and helps seal the edges.
A crispy, flaky, and buttery free-form crust wraps around a savory filling of spring ingredients—tender asparagus, melted leeks, and earthy mushrooms, with Fontina cheese tying everything together.
How to Make Vegetable Galettes
Recipe Details
Asparagus, Mushroom, Leek, and Cheese Galette Recipe
Prep10 mins
Cook70 mins
Active90 mins
Chilling Time2 hrs
Total3 hrs 20 mins
Serves4to 8 servings
Ingredients
1/2 batch Old-Fashioned Flaky Pie Dough
1/4 cup plus 1 tablespoon (75ml) extra-virgin olive oil, divided, plus more for drizzling
1 pound (450g) mixed mushrooms, such as cremini, stemmed and caps sliced 1/4 inch thick
Kosher salt
1 pound (450g) asparagus, woody ends trimmed, stalks cut on the bias 1/4 inch thick, tips reserved
1 teaspoon mincedfresh thyme leaves
4 tablespoons (60g) unsalted butter
1 1/2 pounds leeks, white and light green parts only, halved lengthwise then cut crosswise into 1/4 inch thick half-moons
2 ounces (55g) grated Fontina cheese
1 large egg, beaten
Directions
Prepare Old-Fashioned Flaky Pie Dough according to the recipe. After rolling, folding, and dividing dough in half, roll one portion into a 14-inch round. Transfer to a parchment-lined aluminum rimmed baking sheet, cover with plastic, and refrigerate to relax and chill dough, at least 2 hours or up to 24.
In a large sauté pan or cast iron skillet, heat 4 tablespoons (60ml) olive oil over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until browned, about 6 minutes.
Stir in asparagus stalks, thyme, and the remaining 1 tablespoon (15ml) olive oil. Lower heat to medium and cook, tossing and stirring, until asparagus is tender, about 8 minutes. Add 3 tablespoons (45ml) water to skillet, scraping up browned bits from bottom of pan. Season with salt and remove from heat.
Meanwhile, in a large saucepan, melt butter over medium heat until foaming. Add leeks and cook, stirring, until very soft, about 8 minutes. Lower heat if necessary to prevent browning. Season with salt.
Add the leeks to the asparagus mixture along with the cheese and stir to combine.
Adjust oven rack to lower-middle position and preheat to 400°F (205°C). Spread asparagus-leek mixture on prepared dough round, leaving about a 2-inch border of dough all around. With a sharp knife, cut a series of slits in the border of dough, each running from filling to edge of dough, spacing them about 5 inches apart. Fold each segment of dough over filling, tugging gently so the edge of each segment tightly overlaps the one that came before. Chill galette for 10 minutes in the refrigerator.
In a small bowl, drizzle reserved asparagus tips with olive oil, season with salt, and toss to coat lightly and evenly. Arrange asparagus tips on top of exposed filling in center of the galette.
Brush egg over chilled dough in a thin, even layer (including under each flap). This will give the crust a glossy, golden sheen and help bind the pieces together.
Bake until galette is golden brown around the edges and bubbling in the center, about 45 minutes longer. Let cool 5 minutes, then slice into wedges and serve warm.
Special equipment
Large sauté pan, large saucepan or saucier
Make-Ahead and Storage
The galette can be held at room temperature (and served warm or at room temperature) for a few hours after making. Leftovers can be wrapped in plastic and refrigerated, then reheated in a warm oven.
This Recipe Appears In
- How to Make Vegetable Galettes
- Cheese
- Recipes
- Vegetarian Mains
- Pie Dough
Nutrition Facts (per serving) | |
---|---|
442 | Calories |
31g | Fat |
37g | Carbs |
8g | Protein |
Show Full Nutrition Label
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Nutrition Facts | |
---|---|
Servings: 4to 8 | |
Amount per serving | |
Calories | 442 |
% Daily Value* | |
Total Fat 31g | 39% |
Saturated Fat 11g | 55% |
Cholesterol 47mg | 16% |
Sodium 488mg | 21% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 3g | 12% |
Total Sugars 4g | |
Protein 8g | |
Vitamin C 8mg | 40% |
Calcium 99mg | 8% |
Iron 3mg | 15% |
Potassium 510mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)