Cheesy Spring Vegetable Galette with Parmesan Pie Crust

Steps

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll the crust with parmesan: On a lightly floured surface, unroll the premade pie crust. Evenly sprinkle the Cache Valley® Creamery Parmesan Cheese over the surface, then gently roll it out with a rolling pin to press the cheese into the dough and slightly enlarge the circle to about 12 inches in diameter.
3. Sauté the vegetables: In a skillet over medium heat, heat olive oil. Add the shallot and cook until softened, about 2 minutes. Add asparagus and zucchini; sauté for 3–4 minutes until just tender. Stir in peas, lemon zest, thyme, salt, and pepper. Remove from heat and let cool slightly.
4. Assemble the galette: Transfer the rolled-out pie crust to the prepared baking sheet. Sprinkle half of the Cache Valley® Mozzarella and Cheddar in the center, leaving a 2-inch border. Spoon the sautéed vegetable mixture over the cheese, then top with the remaining cheese.
5. Fold and finish: Fold the edges of the crust up over the filling, pleating as needed to create a rustic shape. Brush the exposed crust with the beaten egg.
6. Bake: Bake for 30–35 minutes, until the crust is golden and the cheese is melted and bubbly.
7. Serve: Let rest for 5–10 minutes before slicing. Garnish with extra thyme, a sprinkle of chili flakes, or a drizzle of hot honey if you like a little heat.