Roasted Vegetable Galette
Tender veg nestled in crispy pastry: Roasted Vegetable Galette is a wonderful way to get in your five a day and eat the rainbow all at the same time. It is delicious as an appetizer, side dish, or entree, especially with a glass of vino.
Root Vegetables
You might think that root vegetables are just that, roots that grow underground. You’re right. They are the edible bulb, root, or tuber that grows unseen, absorbing and storing nutrients from the earth.
Most of us eat root vegetables regularly without thinking too much about it. Carrots, garlic, onions, and potatoes are staples in the North American diet. These veggies are filled with fiber, minerals, and vitamins.
Traditionally, root vegetables are considered starchy. They are complex carbohydrates that your body takes time to process. Because of these traits, they take longer to digest and can help to keep you fuller longer.
Common and not-so-common root veggies include beets, carrots, cassava, celeriac (celery root), daikon radish, fennel bulb, garlic, ginger, jicama, kohlrabi, onions, parsnip, potatoes, radish, rutabaga, shallots, sweet potatoes, and yams.
Some root veg can be eaten raw, but most will need to be cooked. They can be prepared in many ways including boiling, grilling, roasting, sauteing, and steaming.
My favorite way to prepare them is roasting.
When these veggies are roasted, the excess moisture evaporates during cooking and their flavors are concentrated. Drizzled with a little olive oil and maybe balsamic vinegar, they are so delicious.
I love the clean, uncomplicated flavor of these root vegetables with the pastry in this galette. But it might not be enough for you. To change up the flavor profile, spread a very thin schmear of pesto, marinara, or chimichurri to the dough before layering on the veggies.
Looking for a fruit galette? There is an apple one here.
Lessons Learned
- Can you swap out the veggies? Yes! Good subs are white or purple potato, butternut squash, rutabaga, sweet potato, and other root vegetables.
- Some vegetables like tomatoes, bell peppers, and mushrooms release a lot of moisture as they cook. If you put them raw on the dough it will make for a soggy bottom on the galette. Veggies like these need to be cooked before including them.
- Want more cheese? Go for it. Laying down a thin layer of mozzarella, parmesan, or other cheese before layering on the veggies will give you more cheesy goodness.
Hat Tips
Many thanks to Trail Sisters for the roasted vegetable tart recipe and Southern Living for the single-crust pie pastry recipe.
Roasted Vegetable Galette
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 slices 1x
Ingredients
Dough:
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup butter, cubed
- 4 to 6 tablespoon water, vodka, or a mix of both
Toppings:
- 1 sweet potato
- ½ acorn squash
- 1 shallot
- 1 or 2 small beets
- 4 oz goat cheese
- 1 egg, lightly beaten
- Garnish: fresh chopped parsley, oregano, sage
Instructions
- Make the dough by stirring together the flour and salt in a bowl. Cut in the cubed butter with a pastry cutter or use your fingers to rub it in until it is the size of peas. Tip in your liquid of choice (I always use 50/50 water and vodka) and stir until the dough starts to clump together.
- Use your hands to gather the dough and knead it a couple of turns. Flatten it into a disk and wrap it in plastic wrap. Allow to chill in the refrigerator while you prep the veggies or up to 2 days. You can also freeze the dough for 3 months.
- Prepare the veggies. Cut the beets last to avoid staining the other veggies.
- Peel the sweet potato, shallot, and beets and slice into ¼-inch thick slices with a mandoline slice or a sharp knife. Set aside. Scrape out the seeds from the acorn squash and slice the squash into ¼-inch thick slices.
- Preheat the oven to 350F/176C. Line a rimmed baking sheet with parchment paper and set aside.
- Unwrap the dough. Roll it out on a lightly floured surface with a rolling pin into a 14-inch circle. Transfer the dough to the prepared baking sheet.
- Arrange the veggies in a concentric circle on the dough, leaving a 2-inch border all the way around. Make it pretty. Or not. Crumble the goat cheese over the veggies and sprinkle on some fresh chopped herbs.
- Fold a portion of the dough over the vegetables and work your way around until all the dough edges are folded over to form a rustic border. Brush the dough with the beaten egg and sprinkle with salt, if desired.
- Bake for 50 to 55 minutes. The crust should be golden and the vegetables tender. Remove from the oven and allow to cool for 10 to 15 minutes before slicing and serving.
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