Spring galette with seasonal vegetables | British + Co


Spring is on the way! The weather is warming up and daffodils are starting to pop up in the most unexpected places, making it the perfect time to head to the local farmers market. There’s nothing better than coming home with an abundance of flowers, fruits and vegetables for the week.

But let’s be real: who has time to whip up a farm-to-table meal when your busy schedule is also in full bloom? So when I was looking for something to do with the freshest vegetables this season, I went with this easy patty hack. Pre-Made Pie Crust FTW! Asparagus, leeks and Swiss chard are in season and pack a healthy, serious punch. So preheat your oven and read on!


  • 6 stalks asparagus, finely diced
  • ½ bunch Swiss chard, diced
  • 1 medium leek, thinly sliced
  • 3 small red potatoes, thinly sliced ​​with a mandolin
  • 1 pre-made 9-inch pie crust
  • ¼ cup heavy cream
  • ¼ cup Gorgonzola cheese
  • 1 clove garlic, minced
  • 1 egg, beaten to mix
  • dill and chives, to garnish

First, you’ll prepare your filling by sautéing your vegetables until tender, but still crispy. Cook your leeks, asparagus and chard over medium heat for about seven minutes, then let them cool. Meanwhile, preheat your oven to 400 degrees Fahrenheit.

While the vegetable filling cools, prepare the cheese mixture. Mix the cream, gorgonzola, garlic, salt and pepper. You can always give this part a taste to see if you need to add any additional spices.

Now that all your elements are ready, it’s time to build the cake. Unroll your pie crust onto a baking sheet lined with parchment paper. Spread a layer of the cheese mixture on the bottom, add the vegetable filling and cover with a nice arrangement of potatoes. Be sure to leave a one-inch border so you can fold the dough over. Create pleats and creases to ensure your trim fits snugly.

Finally, brush the egg wash onto the puff pastry. You’ll want to make sure you’re generous with the egg, so your crust can have a nice color and shine. Put it in the oven and bake for 35-40 minutes, until the potatoes and crust are a nice toasty brown.

Garnish with fresh dill and chives and try not to burn your mouth while digging!

Take a look at this golden crust. It’s so good.

This galette is colorful, flavorful and incredibly easy to prepare. It’s also a GREAT way to use up vegetables that are on the verge of extinction.

Cut a slice and get ready to dig!

I don’t know about you, but I’m ready to eat. CHEERS!

What are you preparing with the freshest products of this season? Look for more recipe inspiration on our Pinterest page.

Try our Cooking classes also!

Photography: Kurt Andre


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