Spring Vegetable Galette with Goat Cheese
A rustic, oven-baked galette layered with spring vegetables, creamy goat cheese, and Silken Garden Green. The herbs soften as they bake, turning fresh vegetables into something rounded, savory, and quietly elegant.
Method
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper so the galette doesn't stick.
In a small bowl, add the goat cheese and 1 teaspoon of Silken Garden Green. Stir until smooth and spreadable. This seasons the cheese gently so it tastes savory, not sharp.
In a separate bowl, toss the vegetables with olive oil and the remaining 1 teaspoon of the blend. Use just enough oil to lightly coat everything. You're helping the herbs cling, not soaking the vegetables.
Roll the dough into a rough 30 cm (12 inch) circle directly on the parchment. It doesn't need to be perfect. Rustic edges are the point.
Spread the goat cheese mixture over the dough, leaving a 5 cm (2 inch) border around the edge. This border becomes the crust.
Arrange the vegetables loosely on top. Don't press them down. Air helps everything cook evenly.
Fold the edges of the dough up and over the filling, pleating as you go.
In a small cup, beat the egg with a fork until smooth. Use a brush or spoon to lightly coat the exposed crust. This helps it bake up golden and glossy.
Bake for 35 to 40 minutes, until the crust is deeply golden and the vegetables are tender.
Remove from the oven and let the galette rest for at least 10 minutes before slicing. The filling sets and the herb flavor smooths out as it cools.
Chef Notes
Right out of the oven it smells herb-forward. After resting, the flavor feels rounder and more savory, not grassy.
Variation: Swap the goat cheese for ricotta or a soft cream cheese and add thinly sliced mushrooms to the vegetable mix. Mushrooms reinforce the savory backbone of Silken Garden Green and make the galette feel deeper and more autumnal without changing how the herbs behave in the oven.
