Ingredients for - Spring Veggie Galette
How to cook deliciously - Spring Veggie Galette
1. Stage
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. Stage
Whisk 1 egg and milk together in a small bowl. Add to the food processor; pulse until dough clumps together.
3. Stage
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. Stage
Remove dough from the refrigerator. Let come to room temperature, about 1 hour.
5. Stage
Preheat oven to 425 degrees F (220 degrees C).
6. Stage
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. Stage
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. Stage
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. Stage
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. Stage
Bake in the preheated oven until golden, about 35 minutes.
