Roasted Vegetable Galette


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I just wanted to say hello and share another recipe from my root vegetable theme, that I developed for a G2Kitchen magazine, before I leave for Prague again. It's pure leisure time this time and I should be able to enjoy Prague as a tourist. No 14 hours photoshoot every day! I can't wait for that! The main reason for my trip to Prague though is to celebrate my beloved grandmother's 80th birthday. I look forward to seeing my whole family and spending some precious time with them.

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I think spring is finally coming to London as I saw first blooming flowers and enjoyed some nice warm sunshine while walking just in my t-shirt in Windsor last weekend. I hope we get more such warm days when I get back. This savoury galette is a wonderful lunch or snack for those who still wait for warm days. It's full of flavours and vitamins that we so much need after long cold winter.

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Roasted Vegetable Galette
Serves 4-6

Crust:
250g wholemeal flour
¼ tsp salt
115 g chilled unsalted butter, diced
¼ cup crème fraiche
2 tsp lemon juice
¼ cup cold water
1 spring of fresh thyme, leaves chopped

Vegetable filling:
5 small carrots (or 3 medium), peeled and diced
2 parsnips, peeled and diced
350g butternut squash, peeled and diced
2 medium red onion, peeled and quartered
1 sprig fresh rosemary, leaves chopped
1 sprig fresh thyme, leaves chopped
3 tbsp olive oil
1 head of garlic, outer layers peeled
salt and freshly ground pepper
creamy goat cheese, crumbled

To make the crust, combine the flour and salt in a medium bowl. Add the butter and using your hands rub the butter into the flour until the mixture resembles coarse meal. In a small bowl, whisk together the crème fraiche, lemon juice and cold water. Add the mixture to the flour mixture and blend everything together with a fork. Stir in chopped thyme. Do not knead the dough. Gather the clumps into a ball. Wrap the dough tightly in plastic wrap and flatten a bit. Refrigerate for at least an hour.

Preheat oven to 180℃. Put all the vegetables into a roasting tray. Sprinkle with herbs and drizzle over 2 tablespoons olive oil. Season with salt and pepper and toss everything together until all the vegetables are evenly coated. Cut off the top of the garlic head, exposing the cloves. Drizzle some olive oil on top and wrap in foil. Place the garlic on the roasting tray with the vegetables. Roast the vegetables about 20-30 minutes stirring once or twice until tender. Squeeze the garlic into a large bowl and mash with a fork. Add the roasted vegetables, half of the cheese and toss gently.

Increase oven temperature to 200℃. Unwrap the dough and press the edges so that there are no cracks. Dust a sheet of parchment paper with flour and roll out the dough into a 30cm circle about 0.5cm thick. Transfer the dough on the parchment paper to a baking sheet. Arrange the vegetables on the dough, leaving a 5cm border. Scatter over the remaining goat cheese and fold the edges over the filling. Bake on the lower half of the oven for about 35-40 minutes until the crust is golden brown. Let it cool for 10 minutes, then cut into wedges and serve.


33 comments :

  1. The galette looks sensational. I also can't believe you have flowers in bloom. I'm still looking at 2 feet of snow! (ugh). Anyway, thanks for this recipe. I think I'll make it this week.

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  2. What a beautiful galette! So appetizing.

    Yes, spring is here!

    Cheers,

    Rosa

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  3. Beautiful photos... your galette looks so good! Here in south of France new spring vegetables are here (and sun!): artichokes, asparagus... Nice!

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  4. Love galettes so much! This recipe is a great vegetarian one! I will make it!

    Have a safe journey to Prague. I think the spring is coming to Budapest too! :)

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  5. This post really make me smile, Sari! A beautifully rustic recipe, approaching spring and your lovely upcoming trip to Prague. Sounds like a happy start for March:) xxx

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  6. I'm a huge fan of galettes, sweet or savoury! Lovely photos Sari and a delicious recipe :-)

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  7. O well I sure hope spring is coming! I did see the first flowers too! Can't wait!! Have an amazing time in Prague!!

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  8. Your picture of crocus is beautiful. Have a wonderful time in Prague.

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  9. Your pics are vibrant n crisp too,Absolutely delicious :)

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  10. yum I want, looks delish :)
    x
    Nicole

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  11. Your food and photographs are amazing, so beautiful and light!

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  12. That looks so wholesome, I haven't made a galette like that for a long time, it's less heavy than a pie and has the advantage of being able to see the contents for your lovely pictures!

    Enjoy your trip!

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  13. this galette looks amazing!

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  14. Looks absolutely delicious! Enjoy your time in beautiful Prague!

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  15. This is absolutely stunning, the rustic roasted veggies, the backdrop "white wash", and the bokeh.... perfect. I have not made a Galette, but you are really inspiring me.

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  16. What a lovely way to use the roots that keep appearing in my veg box. Thank you for this. What was your inspiration for this recipe?

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  17. What a gorgeous galette! Happy Birthday to your grandmother. :)

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  18. Mi piace molto la zucca, e mi incuriosisce molto questa base. Ottima scelta il caprino.

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  19. I have never tried this and I really want to. I like the fact you're using goat cheese with it...I'm such a huge fan of the non-dairy cheeses.

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  20. This looks both elegant and absolutely delicious!Fantastic recipe...I can't wait to give it a try!

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  21. This is simple + gorgeous. Thank you for posting!

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  22. WOW! Love the colors... this looks divine! Bookmarked!

    Mary xx
    Delightful Bitefuls

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  23. My husband and I are suckers for goat cheese ESPECIALLY with veggies. This is going on our brunch menu for the weekend. Also, your pictures are beautiful. Thanks for sharing!!

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  24. This looks absolutely delicious. May have to fix this up this weekend!

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  25. Yum, this looks SO tasty! Love it - definitely need to try this out sometime soon! :)

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  26. I'm obviously joining the chorus here - but what stunning photos, and a lovely looking galette too. Really gorgeous blog.

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  27. Thank you very much for all the lovely comments! Spring is definitely here now but I will be making this galette again soon. I'm so glad you liked the recipe.

    @Helena Lee - I was developing recipes for a winter issue of G2Kichen magazine and I wanted to use seasonal root vegetables in different sweet and savoury recipes.

    @scrambledhenfruit - thank you! I had a great time with my granny and she has truly enjoyed her celebration! Priceless!

    @Charissa - I made a savoury galette for the first time and I was absolutely delighted with the result. The goat cheese flavour made it even more special.

    @wgfoodie - my boyfriends absolutely adores goat cheese and he loved the galette too. Hope you will like it.

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  29. Looks great and I can't wait to try this, but can you clarify the roasting temperature for the vegetables and the baking temperature for the galette? Thanks!

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    Replies
    1. Hi Barbara, thank you for your comment. I've just updated the recipe.

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  30. Just made this for thanksgiving dinner. Wonderful! Thank you!

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