spring recipes | fresh recipes | galettes | pies | fruit pie

Spring into deliciousness with these sweet and savory galettes 

With April showers and May flowers on the horizon, we’re officially ready to ditch the winter weather and celebrate spring here at Shipt. With so many opportunities to get the family together, spend time outside, and cook with fresh ingredients, we’re ready for a new season.

As we gear up for spring — and plan our next dinner parties — these sweet and savory galettes are definitely on the menu. Zesty strawberries and crunchy granola from our friends at Nature Valley make this Strawberry Galette the ultimate dessert (or breakfast) option, while fresh peas, leeks, and zucchini come together to create a delicious hors d’oeuvre. Either way, you’re in for a treat — and a happy spring — with these bountiful galettes.    

Sweet & Savory Galettes

Ingredients

Strawberry Rhubarb Galette

  • 1 1/2 cups unbleached all-purpose flour 
  • 1/2 tsp granulated sugar 
  • 1/4 tsp salt
  • 9 tbsp unsalted butter
  • 4-5 tbsp ice water
  • Strawberries 
  • Zest of 1 lemon 
  • 1/4 cup granulated sugar
  • 1/4 cup mascarpone cheese
  • 2 tbsp almond meal 
  • Egg wash
  • Nature Valley granola

Zucchini Galette 

  • 1 1/2 cups unbleached all-purpose flour 
  • 1/2 tsp granulated sugar 
  • 1/4 tsp salt
  • 9 tbsp unsalted butter, cold
  • 4-5 tbsp ice water
  • 1 tbsp olive oil 
  • 2 leeks
  • 2 zucchini
  • 1 cup peas
  • Salt and pepper to taste
  • Dijon mustard
  • Egg wash
  • Chopped walnuts
  • Fresh herbs 

Directions 

Strawberry Rhubarb Galette 

Mix flour, sugar, and salt in a food processor. 

Add butter and ice water to food processor, pulsing until mixed and thickens into dough. 

Flatten dough into circular disc, cover in plastic wrap, and refrigerate for 1 hour. 

Roll dough into flat circle on cookie sheet, approximately 12 inches in diameter. 

In a bowl, combine halved strawberries, lemon zest, and granulated sugar. 

Spread mascarpone onto dough and sprinkle on almond meal. Pour strawberry mixture on top. 

Refrigerate for 30-45 minutes. 

Spread egg wash over crust and bake at 400°F for 30-40 minutes. 

Remove from oven. Sprinkle with Nature Valley granola. 

Enjoy! 

Zucchini Galette 

Mix flour, sugar, and salt in a food processor. 

Add butter and ice water to food processor, pulsing until mixed and thickens into dough. 

Flatten dough into circular disc, cover in plastic wrap, and refrigerate for 1 hour. 

In the meantime, heat olive oil in saucepan. Add leeks and saute for 2 minutes. Add zucchini and saute for 5 minutes. Add peas and season with salt and pepper. 

Remove pan from heat and set aside to cool. 

Roll dough in flat circle onto cookie sheet, approximately 12 inches in diameter. 

Spread Dijon mustard evenly onto dough, and pour in vegetable mixture. Fold edges of dough over center. 

Refrigerate for 30-45 minutes. 

Spread egg wash over crust and bake at 400°F for 30-40 minutes. 

Remove from oven. Sprinkle with chopped walnuts and fresh herbs. 

Enjoy! 

Planning a springtime dinner party? Get fresh with Shipt! We bring delicious ingredients for all your entertaining needs straight to your door in as soon as one hour.

Category: Recipes

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