Dilled Spring Vegetable Galettes With Sesame Crust
Spring brings fresh green produce to mind! Let those new veggies shine with simple prep. As your oven heats, prepare the vegetables to fill the toasty sesame crust — ready to take out of the oven in less than 30 minutes. Pretty enough to grace your Easter brunch table.
- 4 tablespoons butter
- 1 box (2 crusts) refrigerated pie crust
- ¼ cup toasted sesame seeds
- 2 tablespoons cream
- 2 large shallots, cut in ¼-inch slices
- 4 leeks, green part removed, washed and cut into ¾-inch slices
- 1 bunch (8 ounces) asparagus, cut into 1½-inch pieces
- 1 bunch (about 12) radishes, halved
- 1 bag (8-ounce) sugar snap peas, blanched and cooled
- 1 teaspoon salt
- Small bunch fresh dill
- ½ cup frozen tiny peas, cooked and cooled
Preheat oven to 425 degrees.
Melt butter in a large skillet over medium heat until lightly browned, about 6 minutes.
Roll each crust out to 12 inches on a floured board and place on a large, sprayed baking pan. Scatter about a tablespoon of sesame seeds on each crust.
Combine 2 tablespoons of melted butter with cream in a separate bowl and brush crusts.
Add vegetables (except both types of peas) to remaining browned butter in the skillet. Cook several minutes, stirring often, until tender. Just before done, stir in snap peas, salt and 2–3 tablespoons of snipped dill.
Spoon vegetables over center of the crusts and dot with green peas. Fold up edges and pleat. Brush crusts with cream mixture once more and sprinkle with remaining sesame seeds. Bake 20–25 minutes or until golden brown.
Garnish with remaining fresh snipped dill. Serve with herbed oil and sesame seeds.