Herbed Goat Cheese & Root Vegetable Galette

Herbed Goat Cheese & Root Vegetable Galette

As we head into the holiday season where protein main courses take center stage, sometimes you find yourself in the position of needing {or wanting} an entree that is anything but high in protein.

Sometimes you want to celebrate the rich and hearty and flavorful vegetables of the season, the bounty of the garden from above the ground and below.

Or maybe you just want an excuse to wrap buttery roasted root vegetables in pastry and smother them in decadent herbed goat cheese.

Whatever the reason, I’ve got just the thing.

This roasted root vegetable galette is a great option when you need a veggie dish to stand front and center – or at least as an option for those who don’t want to fill up on protein for their main course.

It’s hearty and flavorful, thanks to the richness of the sweet potato and the beets, and savory thanks to the herbs and salt and pepper that enrich the goat cheese, and it’s pretty enough to serve as its own centerpiece.

The best part is that you don’t even need for the slices to come out evenly or to put them together in any kind of order, or for the folds to be anything but random. It’s “rustic.” Let it be.

And enjoy!

Herbed Goat Cheese & Root Vegetable Galette

Serves 4-6.

What You’ll Need:

For the dough:

  • 2 cups flour
  • 12 tbsp butter, chilled and diced
  • 1 tsp salt
  • 2 eggs

For the filling:

  • 1 tbsp butter
  • 2 large shallots, peeled and diced
  • salt and pepper to taste
  • 6 oz goat cheese, at room temperature
  • 1/2 tsp fresh rosemary, finely chopped
  • 1/2 tsp fresh thyme, finely chopped
  • 1 carrot, peeled and sliced
  • 1 sweet potato, peeled and sliced
  • 1 turnip, peeled and sliced
  • 1/2 cup beets, peeled and diced
  • 1 egg
  • olive oil

How to Make It:

1. Start by making the dough. Mix the flour and salt together in a large bowl. Add the diced bits of butter and mix using your hands until the mixture becomes pebbly, with some small butter chunks remaining.

2. Beat the eggs in a small bowl or ramekin and add to the mixture. Use your hands again to knead the dough in the bowl, and then turn out onto a floured surface to knead roughly.

3. Form into a rough disc and wrap in plastic wrap. Chill 30 minutes.

4. Melt a tbsp of butter in a small pan over medium heat. Add the diced shallots and season lightly with salt and pepper. Cook until soft and golden, 8-10 minutes.

5. In a small bowl, whip together the goat cheese, rosemary, and thyme with a fork.

6. Preheat your oven to 375F.

7. Unwrap the dough and set on a lightly floured surface. Roll out to about 1/4 inch thickness and then transfer to a parchment lined sheet pan.

8. Spread your herbed goat cheese onto the dough, leaving about a 1/2 inch edge. Sprinkle the shallots and layer the vegetables over the cheese.

9. Fold the edges of the dough over the vegetables. It doesn’t have to be neat – in fact, it’s more charming and rustic if it’s not!

10. Brush the crust lightly with a beaten egg, and brush the vegetables with olive oil. Sprinkle with salt and pepper and then bake 40 minutes.

11. Let cool slightly before slicing and serving. Enjoy!

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