Vegetable Galette with Goat Cheese and Balsamic

Vegetable Galette With Goat Cheese and Balsamic I’ve been studying French cuisine the last few weeks after I realized I didn’t know any traditional French dishes. I found the galette interesting, which can be sweet or savory and generally has a flaky crust. It’s common to be made “free form” rather than in a pie dish.  I make a really tasty gluten free flaky pie crust (which I used for this) and came up with a wonderful savory vegetable galette. I had a lot of fun making it, and had a smile on my face when I finally got to sample it.

veggiegalorette1Ingredients:
1 galette crust from my flaky pie crust recipe
2 medium sweet potatoes, peeled and diced
2 parsnips, peeled and sliced
2 medium carrots, sliced
1 small red onion, diced
3 garlic cloves, minced
2-3 tablespoons extra virgin olive oil
sea salt and fresh ground pepper
2 teaspoons fresh parsley (dried will work)
2 teaspoons balsamic vinegar
2 ounces goat cheese, crumbled
1 large egg, beaten

Start by preparing the galette crust. Instead of making the recipe into 2 balls of dough, keep as 1. While that chills, preheat the oven to 400F and peel and cut the vegetables. On a baking sheet spread the vegetables out and top with the olive oil. Add the garlic, salt, pepper, and parsley – give a bit of a stir and place in the oven for 15 minutes. At the 8-9 minute mark give the vegetables a quick stir.

veggiegalorette2Reduce the oven heat to 375F. Place a bit of flour on the counter and roll out the dough into a large circle, keeping the dough 1/8 to 1/4 inch thick – fixing any cracks that may happen. Place a piece of parchment on another baking sheet and transfer the dough on top of it. (If you lightly roll the dough around your rolling pin, it makes transferring it much easier.)

Take the roast vegetables and place about half of them towards the middle of the dough, leaving abour an inch or so on each side. Sprinkle half of the goat cheese and balsamic on top. Make a second layer of the vegetables, then the goat cheese and balsamic again. Fold up the sides of the dough around the vegetables, smoothing any cracks. Take the beaten egg and brush it along the sides of the crust. Sprinkle a bit of parsley on top and place into the oven for 25-30 minutes, where it will be starting to turn a golden brown.  Serves 4-5. Enjoy!

veggiegalorette3Follow me over on bloglovin’! https://www.bloglovin.com/blog/10647121

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