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
- 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
- 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