Zucchini, Asparagus and Goat Cheese Galette

A buttery, flaky crust filled with creamy cheese and bright veggies.  What more to do need to ring in Spring... apart from a nice crisp white, may be.

Zucchini, Asparagus and Goat Cheese Galette

For the Pastry:

1½ cup "00" flour

¼ cup finely grated Parmesan cheese

½ teaspoon fine sea salt

115g cold, unsalted butter, diced

5 - 6 tablespoons iced water

For the Egg Wash:

1 egg

1 tablespoon water

For the Filling:

300g zucchini sliced into 1cm pieces (You can use any zucchini you like.  If you're lucky enough to get some baby zucchini with flowers, detach the flowers and reserve them. Cut the zucchni in half lengthwise.)

300g asparagus, tender ends only

180g soft goat cheese

¼ teaspoon sea salt flakes

Freshly ground black pepper

Zest of 1 lemon

1 egg

2 small red chillies

Handful basil leaves, divided

½ cup Parmesan cheese, divided

Make the Pastry:

Put the flour, Parmesan and salt into a large bowl.  Add the butter and rub it into the flour using your fingertips until the some of the butter is fully incorporated and some is in pea-size pieces (a rubble).  Add 4 tablespoons of the water and use your hands to bring the dough together.  Add more water if needed. Don't over work the dough.  Tip t out onto a piece of plastic film, wrap and chill in the refrigerator for 30 minutes.

Make the Egg Wash:

Combine the egg and water in a bowl and whisk together.  Set aside.

Make the Filling:

Preheat the oven to 210C. Line a large baking sheet with baking paper.  Set aside.

Spread the asparagus and zucchini over the prepared baking sheet, season with salt and pepper and roast in the oven for 20 minutes.  Set aside.

Combine the goat cheese, zest and egg in a bowl and mix until combined. Set aside.

Make the Galette:

Line a large baking sheet with baking paper.  Set aside.

Roll the pastry out to a 30cm round on a lightly floured work surface. Transfer it to the prepared baking sheet.

Spread the goat cheese mixture over the dough, leaving a 2cm border around the edges.  Sprinkle with half the Parmesan, then arrange the roasted zucchini, asparagus, chillies, half the basil and the reserved zucchini flowers if using, evenly over the top. 

Fold the edges of the dough into the centre. Brush the exposed edges of the dough with the egg wash and sprinkle the rest of the Parmesan over the lot.

Bake for 30 minutes, until the crust is golden and filling is hot. Scatter the remaining fresh basil over.

Leave to rest for 10 minutes before slicing.