Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Everyone Romaine Calm
  • About
  • Recipe Index
    • Savory
    • Sweet
  • Work With Me
  • Contact
    • Instagram
    • LinkedIn

Root Vegetable & Goat Cheese Galette

September 23, 2021 by Ali Fagan 3 Comments

Jump to Recipe - Print Recipe

I love all kinds of galettes, sweet or savory, its always a treat! So, when I found some beautiful tri-colored carrots, sweet potatoes and beets at the farmer’s market yesterday, I knew I wanted to make a simple, yet delicious, root vegetable galette. Its paired with some caramelized onions for added sweetness, some honey herb goat cheese to bring in some tang and topped with a drizzle of balsamic glaze. Its perfect to make as a main or side dish for any cozy fall evening!

Root Vegetable & Goat Cheese Galette

Ali Fagan
Farmer's fresh root vegetables steal the show in this rustic galette!
Print Recipe Pin Recipe
Course dinner
Cuisine American, French
Servings 6 people

Ingredients
  

  • 10 inch pie crust approx. 16 oz. (450 g) (recipe coming soon!)
  • 2 small red onions
  • 1 tsp balsamic glaze plus more for drizzle
  • 1 medium sweet potato peeled
  • 2 carrots peeled
  • 1 beet peeled
  • 3 ½ oz goat cheese (100g)
  • 1 tbsp honey
  • ½ tsp salt
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • Flour for dusting
  • salt & pepper to taste
  • 1 egg

Instructions
 

  • Prepare the pie crust if making from scratch, recipe coming soon, and refrigerate for at least 30 minutes. Alternatively, chill store bought pie crust.
  • Preheat oven to 375 F (190 C).
  • Thinly slice the red onions into long strips. Heat a medium sized skillet over medium to high heat. Add about 1 teaspoon of olive old to the skillet and swirl around. Once hot, add in the onions, season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until the onions have softened and become translucent. Once this happens, turn off the heat, add in 1 teaspoon of balsamic glaze and stir into the onions. Let the onions cool slightly.
  • Thinly slice the sweet potato, carrots and beet to your desired shapes and sizes. I cut my sweet potato and beet in half and then cut thin semi-circles. For the carrots, since they were thin I left them whole and thinly sliced full circles. The key here is to keep the slices of each vegetable the same thickness so they cook through evenly. Once finished, reserve on the side.
  • In a small bowl, mix together the goat cheese, honey, salt and herbs. This will still be thick, but should be easily spreadable.
  • Remove your pie crust from the refrigerator. Lay a piece of parchment paper that's the same size as your oven tray on your counter. Lightly sprinkle it with flour. Place your pie crust onto the parchment and slowly roll it out to about 1/3-1/4 inch thick. Being that galettes are rustic, any shape works, but I try to aim for a circle/oval shape for appearance.
  • Leaving about 2-3 inches as a boarder, spread the goat cheese mixture onto the pie crust with a knife. Layer the caramelized onions on top of the goat cheese. Then, in whatever design you life, layer the root vegetables. I like to follow some sort of pattern but you can do this as you like. It is nice to have some of the vegetables overlapping.*
  • Once you have all of your vegetables arranged, carefully fold the extra dough boarder over the filling. (Note – think of this like the crust of a pizza, it only goes around the outside!). It's ok if the crust folds or doubles in some parts, that helps with the look!
  • Once finished, lightly brush olive oil over the vegetables.
  • In a small bowl use a fork to scramble one egg. Brush the egg wash over the crust crust around the edges. Then, sprinkle the whole galette with salt and pepper.
  • Slide the parchment paper and galette onto a baking sheet. Place into the pre-heated oven and bake for 40-45 minutes or until the crust is baked through, golden brown and the vegetables are fork tender.
  • Allow the galette to cool slightly. Right before serving, drizzle the whole galette with balsamic glaze and then serve in slices

Notes

* You may have some extra vegetables, thats ok! Simply roast them off in some olive oil and herbs for something else!
Keyword cheese, dinner, vegetable, vegetarian

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • More
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Filed Under: Savory Recipes Tagged With: Dinner, vegetable

Subscribe

for your weekly recipe fix.

Previous Post: « Caramelized Onion Tarte Tatin
Next Post: Chai Spiced Apple Cake »

Reader Interactions

Comments

  1. MJMCM, RN

    September 25, 2021 at 4:37 pm

    Nice recipe 💞

    Reply
    • Ali Fagan

      September 26, 2021 at 10:58 am

      Thank you!! It was a fun one to make!

      Reply
      • MJMCM, RN

        September 26, 2021 at 11:31 am

        You’re welcome 💞

Leave a Reply Cancel reply

Primary Sidebar

Hi Everyone!!

Welcome to Everyone Romaine Calm, my portfolio and personal recipe outlet. Whether you are looking to work together or learn something new in the kitchen, I'm glad you're here! More about me →

About Everyone Romaine Calm

The place to come to learn to be confident in the kitchen, find new inspiration and explore the world of food!

Try out something new!

Caramelized Onion Tarte Tatin

Toasted Coconut Banana Bread

Thai Inspired Peanut Salad with Salmon

Root Vegetable & Goat Cheese Galette

Black Truffle Chicken Pasta

Footer

Instagram

Seriously finger-lickin’ good. These rosemary garlic lamb chops are so simple yet packed with flavor. Served with a side of homemade tzatziki and I’m in heaven 🙌🏼 Recipe coming soon.
The crispiest of Brussels! People either love them or hate them, but personally I’m a big fan. They are so versatile, easily taking on various flavor profiles. Enjoy them as a side, use them as the star of vegan tacos, or add some crispy ones to a salad for a different kind of crunch! What’s your favorite way to eat Brussels?
Tired of your boring, everyday salad? Think again - try out this Thai inspired peanut salad! Top it with some salmon or easily switch it out for chicken or tofu. The dressing alone is so good I could drink it. Find the recipe on my website, let me know if you try it out!

Follow for more!

  • Instagram
  • LinkedIn

New Recipes!

Straight to your inbox!

Copyright © 2022 Everyone Romaine Calm on the Foodie Pro Theme

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.