Cheesy Spring Vegetable Galette with Parmesan Pie Crust
Spring is the perfect time to celebrate fresh, colorful produce, and this Cheesy Spring Vegetable Galette with Parmesan Pie Crust makes the most of it! This rustic galette is everything you want in a seasonal dish—crisp asparagus, tender zucchini, sweet peas, and fragrant thyme, all nestled in a buttery pie crust enriched with Cache Valley® Creamery Parmesan Cheese.
Ingredients
1 premade pie crust, chilled (not frozen)
⅓ cup Cache Valley® Creamery Shredded Parmesan Cheese
1/2 cup Cache Valley® Creamery Shredded Mozzarella Cheese
1/2 cup Cache Valley® Creamery Shredded Medium Cheddar Cheese
1 tablespoon olive oil
1 shallot, thinly sliced
1 cup asparagus, trimmed and cut into 1-inch pieces
1 cup zucchini, thinly sliced into rounds
½ cup peas (thawed if frozen)
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and pepper to taste
1 egg, beaten (for egg wash)
Optional: spicy honey or red pepper flakes for garnish
Instructions
1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
2
Roll the crust with parmesan: On a lightly floured surface, unroll the premade pie crust. Evenly sprinkle the Cache Valley® Creamery Parmesan Cheese over the surface, then gently roll it out with a rolling pin to press the cheese into the dough and slightly enlarge the circle to about 12 inches in diameter.
3
Sauté the vegetables: In a skillet over medium heat, heat olive oil. Add the shallot and cook until softened, about 2 minutes. Add asparagus and zucchini; sauté for 3–4 minutes until just tender. Stir in peas, lemon zest, thyme, salt, and pepper. Remove from heat and let cool slightly.
4
Assemble the galette: Transfer the rolled-out pie crust to the prepared baking sheet. Sprinkle half of the Cache Valley® Mozzarella and Cheddar in the center, leaving a 2-inch border. Spoon the sautéed vegetable mixture over the cheese, then top with the remaining cheese.
5
Fold and finish: Fold the edges of the crust up over the filling, pleating as needed to create a rustic shape. Brush the exposed crust with the beaten egg.
6
Bake: Bake for 30–35 minutes, until the crust is golden and the cheese is melted and bubbly.
7
Serve: Let rest for 5–10 minutes before slicing. Garnish with extra thyme, a sprinkle of chili flakes, or a drizzle of hot honey if you like a little heat.
Tags:
#CacheValleyCreamery#CheesyGalette#EasyBrunchIdeas#GaletteRecipe#ParmesanPieCrust#SavoryPie#SpringGalette#SpringRecipes#VegetableGalette#VegetarianDinnerChefBryanCookingwithchefbryanKUTV
chefbryan