Roasted Vegetable Galette

galette, Grace Flaherty, savory piesJanuary 14, 2016No comments

What beats a hot, flaky, savory pie on a cold January day? A warm, savory pie stuffed full of healthy vegetables.

 

I knew I wanted to make a gallette this week –I love how the exposed center of a galette shows off its yummy filling, framed by golden crust. For my filling, I decided to use the Roasted Vegetable Galette recipe from the New York Times Cooking website. This filling called for parsnips, beets, butternut squash, carrots, goat cheese, and rosemary, combined to create a beautifully-colored medley of goodness.

 

I chose to use a different type of crust for my galette, using flour, salt, butter and two eggs instead of water. This allowed me to stretch the crust into a larger disc and made the dough more plyable and easier to work with when folding around the contents of my galette.

 

After coating the veggies in olive oil and rosemary I roasted them in the oven, tossed them with the goat cheese, and filled my crust. I brushed an egg glaze over the crust and the galette was ready to be baked on a cookie sheet for 30 minutes.

 

Before serving I warmed the galette and sprinkled it with balsamic vinegar and a little olive oil.

 

IMG_9199

So much chopping this week

IMG_9201

I had no idea what a butternut squash looking like before making this galette –sort of resembles a giant peanut!

IMG_9207

How beautiful is the color of the filling?!

Using eggs instead of water for the crust made it a lot more plyable and stretchy

Using eggs instead of water for the crust made it a lot more plyable and stretchy

The final product

The final product

IMG_9206

The most difficult part of this recipe was spicing the filling appropriately –I can never tell when I’ve added the right amount of salt and pepper

Roasted Vegetable Galette

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: medium
  • Recipe type: entree

Ingredients:

  • 1 flour/egg pastry dough
  • 1.5 cups diced peeled carrots
  • 1.5 cups diced peeled butternut squash
  • 1 cup diced peeled beet
  • 2 tablespoons chopped fresh rosemary
  • .5 teaspoon salt and pepper to taste
  • 1 head garlic
  • 1 cup crumbled creamy goat cheese
  • 1 egg mixed with 2 tablespoon water for glazing

Directions:

  1. Preheat oven to 400 degrees Fahrenheit. Coat a large baking sheet with cooking spray.
  2. To prepare filling: Combine carrots, parsnips, squash, beet, 1 tablespoon oil, rosemary, salt and pepper in a large bowl; toss to coat. Spread the vegetables on the prepared baking sheet.
  3. Cut the tip off the head of garlic. Set on a square of foil, sprinkle with a tablespoon of water and pinch the edges of the foil together. Place the packet on the baking sheet with the vegetables.
  4. Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown and the garlic is soft, about 35 minutes. (The garlic may take a little longer.)
  5. Transfer the vegetables to a bowl. Unwrap the garlic and let cool slightly. Squeeze the garlic cloves into a small bowl; add the remaining 1 tablespoon oil and mash with a fork. Add the mashed garlic to the roasted vegetables and toss to mix. Add 3/4 cup goat cheese and toss to coat.
  6. To assemble galette: Roll the dough into a rough 14-inch circle about 1/4 inch thick. Coat a baking sheet with cooking spray and place the dough on it.
  7. Arrange the roasted vegetables on the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as you go. Scatter the remaining 1/4 cup goat cheese over the vegetables. Stir egg and water briskly; brush lightly over the crust.
  8. Bake the galette at 400 degrees until the crust is golden, 30 to 35 minutes. Let cool for 10 minutes. Serve warm.

Published on by

Leave a Reply