Spring Veggie Galette
Ingredients
- Crust: ⓘ
- 1 cup all-purpose flour ⓘ
- 1/2 cup whole wheat flour ⓘ
- 1 1/2 teaspoons white sugar ⓘ
- 1/2 teaspoon kosher salt ⓘ
- 3/4 cup chilled unsalted butter, cut into cubes ⓘ
- 1 egg ⓘ
- 1 tablespoon whole milk ⓘ
- Filling: ⓘ
- 1 tablespoon olive oil ⓘ
- 2 shallots, thinly sliced ⓘ
- 2 tablespoons Dijon mustard ⓘ
- 3/4 cup ricotta cheese ⓘ
- 1 egg ⓘ
- 1/2 lemon, zested and juiced ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
- salt and ground black pepper to taste ⓘ
- 1 pinch red pepper flakes ⓘ
- 8 spears asparagus, or more to taste ⓘ
- 1/4 cup corn ⓘ
Instructions
- Mix all-purpose flour, whole wheat flour, sugar, and 1/2 teaspoon kosher salt together in a food processor. Add cubed butter; pulse until mixture is the size of peas.
- Whisk 1 egg and milk together in a small bowl. Add to the food processor; pulse until dough clumps together.
- Turn dough out onto a sheet of plastic wrap. Bring together into a ball; flatten into a disk and chill until firm, at least 1 1/2 hour and up to overnight.
- Remove dough from the refrigerator. Let come to room temperature, about 1 hour.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat oil in a large skillet over medium heat. Add shallots; cook and stir until translucent and edges are browned, about 3 minutes. Remove from heat; let cool.
- Unwrap dough and place on a work surface lined with parchment paper. Roll out into an 11-inch circle. Slide dough and parchment paper onto a baking sheet. Spread mustard over dough, leaving a 1-inch border.
- Mix ricotta cheese, 1 egg, lemon zest, lemon juice, Parmesan cheese, salt, pepper, and red pepper flakes together in a bowl. Spread over mustard. Scatter shallots, asparagus, corn, and peas on top.
- Lift corners of the parchment paper up to help fold the edges of the dough around the filling; gently pleat to seal. Brush heavy cream over edges of the dough.
- Bake in the preheated oven until golden, about 35 minutes.
Nutrition & Diet Analysis (per serving)
1583
kcal
79% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).