A delightful and light galette perfect for a spring meal, featuring a variety of seasonal vegetables encased in a flaky, buttery crust.
Ingredients
- 1 sheet puff pastry thawed
- 1 tbsp olive oil for sautéing
- 1 cup asparagus trimmed and cut into 1-inch pieces
- 1/2 cup peas fresh or frozen
- 1 cup cherry tomatoes halved
- 1/4 cup goat cheese crumbled
- 1 tbsp fresh basil chopped
- 1 egg beaten, for egg wash
- 1 pinch salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface to about 1/8 inch thickness and transfer it to a baking sheet lined with parchment paper.
- In a skillet over medium heat, add olive oil and sauté the asparagus for 2-3 minutes until slightly tender.
- Add the peas and cherry tomatoes to the skillet and cook for an additional 1-2 minutes. Season with salt and pepper.
- Arrange the cooked vegetables over the pastry, leaving a 1-inch border around the edges. Sprinkle the goat cheese and basil over the top.
- Fold the edges of the pastry over the filling slightly, and brush the edges with the egg wash.
- Bake in the preheated oven for 25-30 minutes, until the pastry is golden brown.
- Allow to cool slightly before slicing and serving. Enjoy your Spring Vegetable Galette!
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 25gProtein: 7gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 12gCholesterol: 25mgSodium: 350mgPotassium: 150mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 15mgCalcium: 60mgIron: 1.5mg