Roasted Vegetable Galette

Roasted Vegetable Galette

60+ minutes, Lunch, Main, Main Course, Vegetables -

Recipe created by nattwrobel.com
Serves: 5-6


For the crust:

  • 1 1/4 cup white whole wheat flour
  • 1/4 cup extra virgin olive oil
  • 1/4 cup + 2 tbsp ice cold water
  • 1 tsp salt

For the filling:

  • Bunch of rainbow carrots, cut lengthwise
  • 1 small beet, diced
  • 1 medium red onion, thinly sliced
  • 1 small sweet potato, diced
  • 1 small apple, sliced

For the dressing:



        1. In a mixing bowl, combine flour, oil, salt and 1/4 cup water. Stir to combine. Add 2 tablespoons of water if the dough is too dry.
        2. Transfer the dough to a lightly floured surface and form into a ball. Wrap in plastic wrap and place in the refrigerator for around 40 minutes.
        3. Meanwhile, heat up an oven to 425F. Line a baking sheet with parchment paper and set aside.
        4. Prepare the dressing. In a small bowl, whisk together avocado oil, Maille Dijon Originale Mustard, maple syrup and fresh thyme leaves.
        5. Place all the cut up vegetables in a large bowl. Pour the dressing all over the vegetables and toss well to coat all the veggies. Transfer the vegetables onto the baking sheet and spread evenly. Sprinkle a little salt on top of all the veggies. Bake on top rack for 40-45 minutes. Once done turn down the oven to 375F.
        6. Meanwhile vegetables are roasting, roll out your dough into a 13-inch round on a lightly floured surface. Then transfer the dough to a baking sheet. Layer all the roasted veggies in the center of the dough, leaving a 1 1/2 to 2-inch border all around. Gently fold over the pastry border. Bake the galette until the crust is fully cooked and golden brown, about 35-45 minutes. Remove from the oven and let it cool slightly before slicing.