Spring Veggie Galette

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Mix all-purpose flour, whole wheat flour, sugar, and 1/2 teaspoon kosher salt together in a food processor. Add cubed butter; pulse until mixture is the size of peas.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Whisk 1 egg and milk together in a small bowl. Add to the food processor; pulse until dough clumps together.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Turn dough out onto a sheet of plastic wrap. Bring together into a ball; flatten into a disk and chill until firm, at least 1 1/2 hour and up to overnight.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Remove dough from the refrigerator. Let come to room temperature, about 1 hour.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Preheat oven to 425 degrees F (220 degrees C).'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Heat oil in a large skillet over medium heat. Add shallots; cook and stir until translucent and edges are browned, about 3 minutes. Remove from heat; let cool.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Unwrap dough and place on a work surface lined with parchment paper. Roll out into an 11-inch circle. Slide dough and parchment paper onto a baking sheet. Spread mustard over dough, leaving a 1-inch border.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Mix ricotta cheese, 1 egg, lemon zest, lemon juice, Parmesan cheese, salt, pepper, and red pepper flakes together in a bowl. Spread over mustard. Scatter shallots, asparagus, corn, and peas on top.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Lift corners of the parchment paper up to help fold the edges of the dough around the filling; gently pleat to seal. Brush heavy cream over edges of the dough.'}

10. 10

    {'id': 'step_9', 'step': 10, 'text': 'Bake in the preheated oven until golden, about 35 minutes.'}

📊 Nutrition Facts

Per serving (8 servings total)