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.

So much chopping this week

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

How beautiful is the color of the filling?!

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

The final product

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