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Roasted Root Vegetable Galette with Chèvre and Thyme

Roasted Root Vegetable Galette

I’ve said it before, and I’ll say it again: everything is better baked in a pie crust.  Except for maybe salad. That would be…wilty. And what’s even better about making a pie, is when it’s a free form pie and you don’t have to get all fussy with rolling and trimming. This is the third of such “pies” that I’ve posted. The first was a Rustic Raspberry Pie, the second a Savory Mushroom Pie. This one I called a galette – mostly because I’m indecisive like that. But really, there are so many names for it: a galette, a rustic pie, a free form pie, a tart. Or you can just make it easy on yourself and call it deliciousness baked in pastry.

I don’t remember why I thought of this, but it just seemed like such a good idea. I used a variety of root vegetables this time: sweet potatoes, carrots, parsnips, turnips, rutabaga, onion and garlic. I loved it. Hubby, not so much. But for him it was more the veggie combination.

Which brings me to the great thing about this galette: it doesn’t have to be root vegetables. It can be whatever you want! I’m thinking my next foray into this will be something along the lines of roasted peppers, mushrooms and zucchini. Or maybe spinach and feta. And for the carnivores out there, you could get all crazy and throw some meat in there (I’d throw it in cooked) to make a full meal. The possibilities are endless!

Roasting vegetables is very easy, and putting them on parchment paper makes the cleanup a breeze. Make sure to use a high oven temperature so that the veggies get the yummy roasty (totally a word) edges. I used thyme, but you can switch it up if you prefer something different like oregano or rosemary. And please, please, please don’t skip the chèvre and balsamic or you’ll be missing out, and that would make me very sad.


Roasted Root Vegetable Galette with Chèvre and Thyme

Yield: 8 servings

  • 1 recipe for Never Fail Pie Pastry
  • 2 parsnips, peeled and cut into 1 inch pieces
  • 2 carrots, peeled and cut into 1 inch pieces
  • 2 small turnips, peeled and cut into 1 inch pieces
  • 1 rutabega, peeled and cut into ¾ inch pieces
  • 1 small sweet potato, peeld and cut into 1 inch pieces
  • 1 small red onion, cut into chunks
  • 3 cloves garlic, peeled
  • olive oil
  • freshly ground salt and pepper
  • bunch of fresh thyme, chopped
  • 1 tsp balsamic vinegar (optional)
  • 2 tbsp crumbled fresh chèvre (goat cheese)
  1. Preheat oven to 475°F. Place the vegetables on a large rimmed baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper and thyme. Toss to coat. Roast in oven for 17 minutes, stirring once at the 12 minute mark. Remove from oven and set aside.
  2. Reduce heat to 350°F. Line another baking sheet with parchment paper.
  3. Prepare pie pastry according to directions. On a floured surface, roll dough out into a circle with ¼ cm thickness. Place on prepared baking sheet.
  4. Mound roasted vegetables into the center of the dough, alternating with chèvre so that it is evenly dispersed. Drizzle with balsamic if using.
  5. Fold sides of pastry up over the vegetables. It doesn't have to be perfect!
  6. Bake in preheated oven for 25 to 30 minutes, or until crust is golden brown.


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