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Roasted Vegetable Galette
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Roasted Vegetable Galette

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories
Author Victor

Ingredients

For the pie pastry:

  • 2 cups all-purpose flour
  • ½ tsp kosher salt
  • 1 cup 227 g cold unsalted butter, cut into cubes
  • ¼ cup ice water
  • 1 Tbsp white vinegar
  • 1 egg yolk plus 1 tsp milk whisked, for brushing

For the filling:

  • 2 Tbsp unsalted butter
  • 1/2 cup chopped red onion
  • 3 garlic cloves chopped
  • 2 tsp red wine vinegar
  • 3 ounces cream cheese softened
  • 3 Tbsp crumbled blue cheese
  • 1 tsp chopped fresh thyme
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper

For the veggetable layer:

  • 1 small sweet potato peeled and sliced 1/4 inch thick (you can use a combination of orange and white flesh sweet potatoes)
  • 1/4 peeled butternut squash thin end, sliced 1/4 inch thick
  • 1 small red beet peeled and sliced 1/4 inch thick
  • 1 small carrot regular of heirloom with different colors, peeled and sliced 1/4 inch thick
  • 2 Tbsp crumbled blue cheese
  • 1 teaspoon coarse sea salt

For drizzling:

  • 1 1/2 tsp chopped fresh thyme
  • 1 Tbsp red wine vinegar
  • 1 Tbsp olive oil

Instructions

  • To make the pie crust dough, in a food processor, pulse the flour and the salt for 2 seconds. Add the butter and pulse a few times until the butter is the size of peas. Add the water and vinegar and pulse a few more times. The dough will look like a pile of wet crumbs, it does not need to come to a ball. Remove the dough from the food processor and dump on a large piece of Saran wrap. Pick up the corners and twist tightly to make the dough form a solid ball, then press the dough into a disk. If it's still crumbly, gently press with your palms, but do it quickly, you don't want to melt the butter. Refrigerate for 30 minutes.
  • Position rack in the bottom third of oven, and preheat oven to 375F.
  • Line a large baking sheet with parchment paper and set aside.
  • In a skillet, melt butter over medium-high heat. Add the onion, garlic, vinegar and cook until tender, about 5 minutes. Transfer the onions to a bowl, add the cream cheese, blue cheese, thyme, salt, and pepper and mix well with a fork. Set aside.
  • On a lightly floured surface, roll out the pie crust dough into a 14-inch circle. Spread the onion/cheese mixture on top of the dough, leaving a 2-inch border.
    Roasted Vegetable Galette | ifoodblogger.com
  • Arrange the vegetables slices in a circle over the onion/cheese mixture, alternating between different vegetables and colors. Sprinkle blue cheese and salt over vegetables. Fold excess dough up and over the vegetables.
    Roasted Vegetable Galette | ifoodblogger.com
  • Brush the dough with the egg wash.
    Roasted Vegetable Galette | ifoodblogger.com
  • Bake until the vegetables are tender and the crust is golden brown, 45 to 50 minutes.
  • Meanwhile, whisk together olive oil, vinegar, and chopped thyme.
  • Remove the galette from oven, drizzle the oil/vinegar/thyme mixture over vegetables, slice and serve.