Roasted Root Vegetable Galette
Justin Chapple is referenced as the creator of the recipe within the article
1¼ cups all-purpose flour
Kosher salt and freshly ground black pepper
4 oz. unsalted butter, cubed and chilled
Ice water
1 small carrot, peeled and very thinly sliced on a bias
1 small parsnip, peeled and very thinly sliced on a bias
1 small red potato (not baby), very thinly sliced
1 very small sweet potato, peeled and thinly sliced
1 small red onion, very thinly sliced
1 small beet, peeled and very thinly sliced
2 tbsp. extra-virgin olive oil
1 tbsp. fresh thyme leaves
¼ cup sour cream, plus more for serving
¼ cup freshly grated Parmesan cheese, plus more for serving
1 large egg beaten with 1 tsp. water or milk, for an egg wash
In a food processor, combine the flour, 1 teaspoon salt and ½ teaspoon pepper; pulse to mix. Scatter the cold butter on top and pulse to the size of small peas. While pulsing, drizzle in 1/3 cup ice water until the mixture is evenly moistened. Transfer the mixture to a work surface, gather up any crumbs and knead gently, just until the dough comes together. Pat into a disk, wrap in plastic, and refrigerate until chilled, about 1 hour.
Preheat the oven to 450°F. In a large bowl, toss the carrot, parsnip, red potato, sweet potato, and onion with the olive oil and thyme. Season generously with salt and pepper; toss again.
On a lightly floured work surface, roll out the dough to a 14-inch round. Carefully transfer to a parchment paper-lined baking sheet.
Spread the ¼ cup of sour cream over the dough, leaving a 1½-inch border. Sprinkle ¼ cup of the Parmesan cheese on top. Spread the vegetables in 2 or 3 pretty layers on top of the sour cream. Tuck the beets in last, so they don’t stain the other vegetables red. Fold the pastry edge up and over the vegetables to create a 1½-inch border around the tart. Brush the edge with the egg wash. Bake the galette for about 35 minutes, or until the crust is browned and the vegetables are just tender. Let cool slightly.
Season with salt, cut into wedges, and serve warm with sour cream and more freshly grated Parmesan.
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