Easy to throw together, this springtime vegetable tart is loaded with tender fresh green produce and flavorful cheese.
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.
Acrispy, 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
Active:
90 mins
Total:
2 hrs 30 mins
Serves:
4 to 8 servings
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Ingredients
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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 minced fresh 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
