Roasted Vegetable Galette

I’ve been eyeing this recipe for some time, so when I found myself with a few free hours yesterday afternoon, I gathered the ingredients I didn’t have on hand and got to work. Chopping and then roasting the vegetables took a bit of time, but it was absolutely time well spent. Erin, upon sampling a few hours later, said it was one of the best things I’ve ever made. She may be partial, but as modestly as possible, I can say that I wholeheartedly agree. The carrots, parsnips, beets, and butternut squash are roasted with rosemary and olive oil. Added is an entire head of roasted garlic. The rich, roasted vegetables are a delightful mix of sweet flavors. Add a bit of goat cheese to the mix and a flakey, butter-based crust…well, you should try it. It’s exactly the right dish for a cold winter night.

Roasted Winter Vegetable Galette
Galette from the New York Times and crust from Mark Bittman

The crust in the original recipe is completely different — an olive flecked crust with no butter. I’m sure it’s delightful, but olives aren’t my favorite and it’s hard to resist this reliable, easy-to-throw-together crust I’ve detailed below. I should also note that the original recipe says to peel all the vegetables. I typically think that’s unnecessary, but do as you wish (the exception being butternut squash which should be peeled).

Crust:

1 cup plus 2 tablespoons all-purpose flour, plus more for rolling
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces
3 tablespoons ice water, plus more if necessary

Filling:

1 1/2 cups diced carrots (3 medium)
1 1/2 cups diced parsnips (3 medium)
1 1/2 cups diced peeled butternut squash (1/2 medium)
1 cup diced beet (1 medium)
2 tablespoons extra-virgin olive oil, divided
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 head garlic
3/4 cup crumbled creamy goat cheese, divided
1 egg mixed with 1 tablespoon water for glazing

1. Prepare the crust: Combine flour and salt in food processor. Pulse several times. Add the cut butter. Grind until a crumb-like substance forms. Add in 3 tablespoons ice cold water and pulse again. Add more tablespoons of water until a ball of dough forms. Chill dough in a plastic wrap in fridge for at least 30 minutes or in the freezer for 10.

2. Preheat oven to 400 degrees Fahrenheit. Coat a large baking sheet with cooking spray.

3. Prepare filling: Combine chopped carrots, parsnips, squash, beet, 1 tablespoon oil, rosemary, salt, and pepper in a large bowl and toss to coat. Next spread the vegetables on the prepared baking sheet.

4. Cut off the top of a head of garlic. Wrap it in square of foil with a sprinkle of water. Add the packet to the baking sheet. Roast the vegetables, stirring every 10 minutes. The vegetables should be tender and lightly browned. The garlic should be soft. This should take about 35 minutes.

5. Transfer the roasted vegetables to a bowl. Unwrap the garlic and let it cool briefly. Squeeze the garlic into a small bowl, add the remaining 1 tablespoon of oil, and mash with a fork. Add the mashed garlic to the bowl. Toss to mix. Add 1/2 cup goat cheese and toss again.

6. Assemble galette: Roll the dough into a rough 14-inch circle about 1/4 inch think. Coat a baking sheet with cooking spray and place the dough on it. Arrange the roasted vegetables in the middle of 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.

7. Stir egg and water quickly and then brush lightly over the crust.

8. Bake the galette at 400 degrees until the crust is golden, about 30 to 35 minutes. Let cool for 10 minutes and serve warm.

Serves 4 as a main dish