Recipe Box, St. Patrick’s Day Galette

Bring a taste of Spring and St. Patrick’s Day to your table

with this Spring vegetable galette

It has the colors of St. Patrick’s Day

with roasted carrots seasoned with pepper, garlic salt and olive oil

Sauteed mushrooms

And crisp tender asparagus

Spread the raw pie crust dough with mayonnaise, mustard,

creamy salad dressing, yogurt

or really any type of sauce you want!

Think of it as a flavor foundation

I used a favorite Maple Bacon Aioli from Stonewall Kitchen

Arrange carrots in an even layer on the sauce

Sprinkle the carrots with shaved Parmesan or Asiago cheese


More cheese


Fold the dough up and over vegetables,

making folds as you go around the perimeter,

and sprinkle a little more cheese on top

Refrigerate covered at this point if desired




You can serve this as a main dish or a side

We enjoyed ours as a side with BBQ ribs

St. Patrick’s Day Galette

This galette is overflowing with easy to prepare healthy vegetables and flavorful Asiago cheese, perfect for brunch, a main dish or a side
Prep Time 30 minutes
Cook Time 40 minutes
Course Brunch, Main Course, Side Dish
Cuisine American


  • 2-3 cups baby carrots
  • 8 oz. sliced baby bella mushrooms
  • 24 spears asparagus, or 1 large bunch
  • 4 oz shaved Asiago or Parmesan cheese
  • 1 pie crust dough round
  • 1/2 cup aioli, mayonnaise, mustard, salad dressing, or plain yogurt
  • olive oil
  • ground black pepper
  • garlic salt
  • 1 T butter


  • Preheat oven to 400 degrees
  • Line a rimmed baking sheet with parchment paper and put carrots on it in a pile. Drizzle with olive oil and season with pepper and garlic salt
  • Toss around to coat carrots and spread into an even layer. Cook for 30 minutes or until carrots are soft when pierced. Reduce oven temperature to 375 degrees.
  • While carrots are roasting, saute mushrooms with butter and a drizzle of olive oil in a skillet on medium high, stirring only occasionally until mushrooms are golden on both sides. Set aside.
  • Snap tough ends off asparagus and rinse. Wrap in a clean towel and microwave on high for 2 minutes. Immediately unwrap asparagus to prevent further cooking and place on cutting board to cool
  • Put dough round on a piece of parchment paper and spread with a thin layer of prepared sauce, leaving a one inch border.
  • Cut asparagus into one inch pieces
  • Top sauce and dough round with a layer of carrots and sprinkle with cheese
  • Add mushrooms in an even layer and sprinkle with more cheese
  • Top with asparagus pieces and another sprinkle of cheese
  • Fold dough up and over the layered vegetables, folding dough into pleats as you go around the edge.
  • Transfer galette onto a baking sheet, holding the parchment paper on each side and carefully lifting and sliding on to sheet.
  • Bake at 375 degrees for 30-40 minutes or until dough is golden and cook through
  • Cut into large wedges for main dish or smaller wedges for a side dish
Keyword asparagus, galette, mushroom pie, quiche, roasted carrots, spring vegetable tart, St. Patrick’s Day, vegetable pie

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38 Responses to “Recipe Box, St. Patrick’s Day Galette”
  1. Jenna, the galette looks so fresh and delicious. I would love it for Sunday lunch. It is another beautiful day, enjoy the sunshine!

  2. This looks absolutely drooworthy with all the wonderful veggies, esp. the asparagus 🙂 and I love that aioli sauce!

  3. This looks absolutely droolworthy with all the veggies, esp. the green asparagus. I love the aioli sauce.

  4. s says:

    Oh, num, I think I may use this for Easter, since we are going to try and outside Easter dinner and this will be excellent with Ham!!!

  5. thefrenchhutch says:

    Great recipe Jenna and it looks delicious. I love how you serve it as a side with ribs. Yum, I have to try this…………

  6. This looks perfect for St. Patrick’s Day, and you put the green on top! These galettes are so easy, they look so pretty when you take them out of the oven, and everyone loves them!☘️

  7. Shannon@Belle Bleu Interiors says:

    Jenna, this looks so yummy! I wish I had a slice right now. Enjoy your Sunday and have a wonderful week ahead!

  8. I’ve never made a galette. This looks just wonderful! Happy week to you!

    • Galettes are so easy, just a pie crust full of any combo of ingredients you want! I love to make them when I have a variety of bits of this and that that needs to be used up. Thanks Jeanie 🙂

  9. It looks like one of your paintings – and also delicious!

  10. lulu says:

    I’m crazy for galettes of all kinds so this is a winning recipe. For St. Patrick’s Day, I’m going to fix green and white shamrock pasta from Costco.

  11. lghiggins says:

    That vegetable combination would be a winner, and I love galettes. Beautiful dish!

  12. Sarah Anderson says:

    I need to make this. Thanks, Jenna!

  13. Cyndi Raines says:

    Wow! This looks really good! I have never made a galette, I am pinning! Puts me in mind of a veggie pizza. Yum. Thank you. 😋

  14. Mary says:

    Ooh…Maple bacon aioli! That sounds divine for so many things and perfect for your spring galette too! ♥

  15. Kitty says:

    I get so many good ideas from you, Jenna! The galette sounds heavenly and I must look for that aioli when I go to the grocery story. Yum!

    • Thank you Kitty! You can find Stonewall Kitchen products in the higher end grocery stores, they make so many wonderful condiments. You can also go to their website, and order or use their store locator

  16. Such a wonderful dish. I have never made a galette, so maybe it’s time. The aioli sounds wonderful.

  17. marilyn1998 says:

    Thank you for sharing at #OverTheMoon. We appreciate your shares. They have been Tweeted Pinned. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn

  18. Radha says:

    This is super good! Love the vibrant galette.

  19. Miz Helen says:

    Your awesome post is featured on Full Plate Thursday,528 and we have pinned it to our Features Board. Thanks so much for sharing your talent with us and come back to see us soon!
    Miz Helen

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