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Savory Spring Vegetable Galette

Galettes are the non-baker's answer to pie. Store-bought puff pastry is the non-bakers secret to a galette.

Chef Tip: Even though the store-bought dough is great, and a work-saver, it is important to let it thaw completely, either overnight in the refrigerator or for 45 minutes at room temperature.


  • 1 sheet puff pastry, thawed

  • 1 cup of frozen or fresh petit peas

  • 2 oz Gruyere cheese, grated

  • 3 Tbsp cream cheese

  • Salt

  • Olive oil

  • Haven's Kitchen Red Pepper Romesco sauce

  • 1 lb asparagus, woody ends trimmed, cut in half, lengthwise



Preheat your oven to 400ºF. Unfold the pastry sheet on a sheet pan lined with parchment paper, and gently stretch it towards the edges of the sheet pan


In a large bowl, toss the peas, half of the Gruyere, and the cream cheese, with a pinch of salt and a drizzle of oil


Using the back of a spoon, spread about ½ pouch of Romesco sauce on the dough, leaving about 2 inches of dough all around. Spread the peas in a single layer on the crust and then lay the asparagus down in a row. Sprinkle with the remaining Gruyere


Roll up edges of dough over the veggies and give it all another drizzle of oil


Bake for 25-30 minutes, until the dough is lightly browned and the vegetables are tender

Red Pepper Romesco

A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…

This recipe is also great with our Herby Chimichurri sauce.

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Romesco Ceci Bean Soup

This Romesco Ceci Bean Soup is simple, yet flavorful. A hearty broth featuring beans and pasta that comes together in one-pot, in just 20 minutes,…
This Romesco Ceci Bean Soup is simple, yet flavorful. A hearty broth featuring beans and pasta that comes…
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