Boursin Spring Galette

published May 5, 2023
Boursin Spring Galette Recipe

Celebrate spring with this savory galette crowned with tender spring vegetables and spread with a layer of creamy Boursin cheese.

Serves4 to 6

Prep25 minutes to 30 minutes

Cook45 minutes to 50 minutes

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Whole spring galette.
Credit: Kelli Foster

This vegetable-studded galette is the perfect recipe when you’re craving a totally impressive meal that screams spring. Packed with an eye-catching medley of fresh asparagus, leeks, radishes, and peas and slicked with a thick layer of buttery Boursin cheese, this galette will win you over. Pair it with a simple green salad for the ultimate springtime meal.

Credit: Kelli Foster

Boursin Does Double Duty

If a cylinder of foil-wrapped Boursin isn’t already a staple on your cheese plates or in your roster of go-to appetizers, it should be. It’s a delicious addition to this savory galette. Boursin is a type of spreadable Gournay cheese, a variety of soft cheese that’s flavored with herbs, spices, and aromatics like chives, parsley, basil, cracked black pepper, garlic, and shallot. It has a mild, slightly sweet taste and a creamy, slightly crumbly texture. Here, it plays two roles: as a flavorful complement to the spring vegetables and as an extra layer that helps prevent a soggy crust. 

Tips for Making Boursin Spring Galette

  • Choose medium asparagus. A quick sauté followed by a stint in the oven will yield perfectly tender asparagus. Save the thin asparagus for a steamed or sautéed side dish, and thick spears for grilling.
  • Get a head start (if you like). The dough can be made up to three days in advance and stored in the fridge, or frozen for up to three months. Just thaw it in the fridge about a day before you’re ready to make the galette. You can also prep the vegetables ahead of time, anywhere from a couple hours and up to one day.
  • Save time with store-bought pie crust. The recipe calls for making the dough yourself, but store-bought will also absolutely work here. Just be sure to thaw it completely, if frozen.

Boursin Spring Galette Recipe

Celebrate spring with this savory galette crowned with tender spring vegetables and spread with a layer of creamy Boursin cheese.

Prep time 25 minutes to 30 minutes

Cook time 45 minutes to 50 minutes

Serves 4 to 6

Nutritional Info


  • 3/4 cup

    frozen peas

  • 8 tablespoons (1 stick)

    cold unsalted butter

  • 1 1/2 cups

    all-purpose flour, plus more for dusting

  • 1 1/4 teaspoons

    kosher salt, divided

  • 1/4 cup

    plus 3 tablespoons ice water

  • 1 (5.2-ounce) package

    Boursin Garlic & Fine Herbs cheese

  • 1

    medium leek

  • 1 bunch

    asparagus, preferably (about 1 pound)

  • 3 ounces

    radishes (4 to 5 medium)

  • 1

    medium lemon

  • 2 1/2 tablespoons

    olive oil, divided

  • 1/4 teaspoon

    freshly ground black pepper


  1. Let 3/4 cup frozen peas sit at room temperature to thaw. Meanwhile, prepare the crust.

Make the crust:

  1. Freeze 1 stick cold unsalted butter until firm, about 15 minutes. Meanwhile, place 1 1/2 cups all-purpose flour and 3/4 teaspoon of the kosher salt in a large bowl and whisk to combine.

  2. Place a box grater over a large piece of parchment paper or cutting board. Grate the butter on the large holes of a box grater. When you get down to a small nub of butter, chop that nub into 5 to 6 small pieces.

  3. Transfer the butter to the dry ingredients and reserve the parchment paper for baking. Use your fingers to toss the butter in the flour, breaking up any clumps, until evenly coated.

  4. Drizzle 1/4 cup plus 3 tablespoons ice water over the butter-flour mixture. Use your hands to combine and lightly mix until a rough dough ball forms; do not overwork the dough.

  5. Transfer the dough onto a sheet of plastic wrap and shape into a disc. Wrap completely in the plastic wrap. Refrigerate for at least 1 hour or up to 3 days. Meanwhile, let 1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese sit at room temperature for at least 30 minutes or up to 1 hour. Prepare the filling.

Make the filling:

  1. Trim and halve 1 medium leek lengthwise, then rinse between the layers to clean. Thinly slice the white and light green parts crosswise (about 1 cup). Trim 1 bunch asparagus and cut into 1-inch pieces (about 3 cups). Trim and thinly slice 3 ounces radishes (about 2/3 cup). Finely grate the zest of 1 medium lemon; reserve the zested lemon for another use.

  2. Heat 2 tablespoons of the olive oil in a large skillet over medium heat until shimmering. Add the leeks and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the asparagus, remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until bright in color, about 2 minutes. Remove from the heat. Add the peas, radishes, and lemon zest, and stir to combine.

Assemble and bake the galette:

  1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Lightly dust the reserved parchment with all-purpose flour.

  2. Unwrap the dough and place on the parchment. Lightly flour a rolling pin and roll the dough into a 12-inch round about 1/8-inch thick.

  3. Spread the Boursin evenly onto the dough, leaving a 2-inch border. Slide the parchment and dough onto a baking sheet.

  4. Spoon the vegetable mixture onto the cheese and arrange into an even layer. Gently fold the edges of the dough over the filling, pleating it about every 2 inches. Brush the crust with the remaining 1/2 tablespoon olive oil.

  5. Bake until the crust is firm and golden-brown and the vegetables are tender, 35 to 40 minutes. Let the galette cool for 10 minutes before serving. Serve warm or at room temperature, cut into wedges.

Recipe Notes

Make ahead: The dough can be made, formed into a disc, and refrigerated for up to 3 days or frozen for up to 3 months. Thaw overnight in the refrigerator if frozen.

Storage: The galette is best eaten the day it is baked. Refrigerate leftovers, loosely covered, for up to 2 days.