Root Vegetable Galette
A rustic pie that can be sweet or savory!
Ingredients
Pastry
- 2 cups all-purpose flour
- ½ tsp kosher salt
- 1 cup cold unsalted butter cut into cubes
- ¼ cup ice water
- 1 Tbsp white vinegar
- 1 egg yolk plus 1 tsp milk whisked for brushing
Cheese Mixture
- 2 Tbsp unsalted butter
- ½ c shallot minced
- 3 garlic cloves chopped
- 2 tsp red wine vinegar
- ⅓ c fresh ricotta see recipe
- 1 tsp chopped fresh thyme
- salt & pepper
Vegetable Filling
- 1 small sweet potato
- ¼ butternut squash
- 1 small red beet
- 1 small carrot
- Garnish
- thyme leaves picked from stems
- parmesan optional
- good olive oil
- Maldon salt
Instructions
- In a food processor pulse the flour and salt for 2 seconds. Add the butter and pulse a few times until the butter is the size of peas.
- (Alternatively, grate the butter on a cheese grater and roll flour and butter between your fingers until achieving the same texture.)
- 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 and put 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, as 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 ricotta, 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.
- Arrange the vegetable slices in a circle over the onion/cheese mixture, alternating between different vegetables and colors. Sprinkle with salt and parmesan. Fold excess dough up and over the vegetables.
- Brush the dough with the egg wash to help with browning and shine.
- 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, add more parmesan if desired. Slice and serve.
Notes
Simple and oh so flexible, a galette can be a fancy affair or a rustic fridge dump. The pastry is almost fool proof and the flavor pairings are endless. You can be traditional with pears, walnut and blue cheese or step out of the box and create a Reuben galette. Have fun.
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