Take-out Tuesday, Spring Vegetable Galette

One of my favorite parts of Spring is the overflowing abundance of fresh vegetables

fresh vegetables

Fresh everything!


This galette can be filled with any combination that you can think of, I kept this one green with asparagus, onions and and spinach

spring vegetable galette

Simple to make, a side or a meal, and loaded with veggie goodness

sauteed veg

Caramelize an onion, wilt spinach into onion and add garlic.  Add cheeses and stir to melt

creamed vegetables

Add a dash of cream to thin out mixture a little, and mix in bacon if desired


Place the crust in a shallow baking dish, fill with vegetable mixture and fold sides over.  Bake at 375 for 30-40 minutes until golden

spring vegetable galette

Can be made ahead and refrigerated before baking

Spring Vegetable Galette

Prep Time 25 minutes
Cook Time 35 minutes
Course Brunch, Main Course, Side Dish
Cuisine American, French
Servings 4


  • 1 raw pie crust or pie crust dough round
  • 1 sweet onion diced
  • 4 cups fresh spinach leaves
  • 1 bunch, 24 asparagus spears
  • 1 T olive oil
  • 1 T butter
  • 1 tsp minced garlic
  • salt and pepper
  • 3 oz cream cheese softened
  • 2 oz creamy gorgonzola or fontina mozzarella, gruyere
  • 4 slices bacon cut into one inch pieces, optional


  • Sauté onion in butter and olive oil until caramelized, about 20 minutes. Add spinach and cover skillet with a lid. Let cook 2 minutes to wilt spinach. Remove cover and stir until thoroughly wilted. Stir in garlic and cook 1 more minute. Meanwhile wrap asparagus in a clean towel and microwave on high for 2 minutes. Cut into 1 inch pieces and add to skillet. Stir in cheeses and season with salt and pepper. Stir and add a dash of cream to thin sauce. Add bacon if desired.
  • Place pie crust in a shallow dish with dough overlapping sides. Place vegetable mixture in dough and fold edges in over filling. Refrigerate until baking later if desired.
  • Bake at 375 degrees for 30-40 minutes or until dough is cooked through and golden. Cut into wedges or squares to serve.
Keyword asparagus, asparagus pie, galette, quiche, spinach and bacon pie, spring recipe, vegetable casserole, vegetable galette


Use cooked chicken, ham or turkey or leave out meat completely

Eliminate the pie crust and place the vegetable mixture in a greased baking dish and bake at 350 until heated through

asparagus and spinach galette



I will be joining these fabulous parties and blogs

Celebrate and DecorateRustic and Refined,

Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&JThe Scoop, Something to Talk AboutA Stroll Thru Life    Inspire Me Monday

Crafty Staci,   Tickle My TastebudsWow Us Wednesday

Full Plate ThursdayWork it Wednesday

Home Matters, Idea BoxPoofing the Pillows

11 Responses to “Take-out Tuesday, Spring Vegetable Galette”
  1. Loving your box centerpiece, it looks wonderful. Your recipe sounds yummy, pinning tit so I can try it later!

  2. Emily says:

    Hi Jenna, I always look forward to the farmer’s market opening in the spring with all the variety of garden greens for salads, this is a great way to use them. Your recipe looks so yummy. Love how you arranged the crates and used for a vignette on the table, that’s gorgeous………
    Happy day.

  3. Good morning, Jenna! Oh my I love this springtime goodness you have shared today! What a perfect dish…I can’t get enough asparagus, I will have to try this recipe! Have a beautiful Tuesday!

  4. Leslie Anne Tarabella says:

    Nice way to use asparagus, which my family loves but I run out of ways to put it on the table.

  5. Lynn says:

    I’ve been craving spinach, this sounds good:@)

  6. Yum, Jenna, looks delish!!

  7. Mary says:

    Jenna, What a delicious way to eat your veggies! I usually think of a galette as sweet rather than savory. I’ll take mine with bacon please 🙂

  8. Stacey says:

    Mmm, this looks so wonderful! Sharing on Facebook. 🙂

  9. This galette looks amazing…I love those particular veggies..You make it looks so easy that I must try this recipe!…

  10. Julie says:

    Hello Jenna,
    Wow this looks really good and delicious. Thanks for sharing this awesome recipe. I’m pinning to try sometime. I hope you have a nice day and weekend. 🙂

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