- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup butter, cubed
- 4 to 6 Tbsp water, vodka, or a mix of both
- 1 sweet potato
- 1/2 acorn squash
- 1 shallot
- 1 or 2 small beets
- 4 oz goat cheese
- 1 egg, lightly beaten
- Garnish: fresh chopped parsley, oregano, sage
- 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.
Keywords: roasted vegetable galette