Goat Cheese and Roasted Vegetable Galette

The past few months have been expensive: new roof, car repairs, college visits… I started out winter determined to eat up everything from last year’s CSA, but after the latest round of bills I am really resolved.  Why pay money for food when there is a basement fridge full of perfectly fine (albeit slightly brown) vegetables!

Goat Cheese and Roasted Vegetable Galette

Goat Cheese and Roasted Vegetable Galette

In the end, there was a silver lining in all of this.  We just tried a delicious new dish–Goat Cheese and Roasted Vegetable Galette, loaded with leftover fall vegetables and a package of fresh chevre that I found in the freezer–just like it was waiting for this!  You know what they say about necessity and invention!

Diced beets, parsnips, sweet potato

Diced Veggies for Galette

It started out yesterday morning, when I came up from the basement with an armload of parsnips and announced that I was ready to make parsnip muffins.  Daughter #2 looked at me like the devil had appeared.

“Just wait,” she admonished, “let me look for a recipe.”

A few minutes later, she had lined up candidates: a soup (“but you don’t like soup”), a stew (“you don’t like stew either”) and the vegetable galette.  Ever since I made a meat, veggie and potato galette last fall, galettes have been hot stuff in our house. I have been using prepared refrigerated pie crusts (those formed into a round, then rolled up) which really streamlines preparation.

The original recipe came from Eating Well, but I simplified it and modified it for what I had on hand.  When it came out of the oven daughter #2 was excited to try her discovery, but our youngest was skeptical–until her first bite, “This is awesome!” we heard in a tone of complete astonishment, “do you have more stuff to do this again?”

The recipe was deemed a wild success and I will be making it again next week.

But there really are a lot of parsnips left and (shhh) I still plan to try  the parsnip muffins…  Anyone out there have a go to parsnip recipe???

Root Vegetable Galette Up Close

Root Vegetable Galette Up Close

Goat Cheese and Roasted Vegetable Galette

Serves 4 as an entrée, 8 as a side dish

Ingredients

  • 2 cups diced sweet potatoes (1 large)
  • 1 1/2 cups diced peeled parsnips, (1 gigantic)
  • 1 cup diced peeled beet, (1 medium)
  • 1 onion, chopped
  • 8-12 peeled garlic cloves, left whole for serious garlic lovers or chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh thyme or chopped rosemary or 1/2 t dried herbs
  • 2 T capers
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 4 ounces fresh goat cheese, “crumbled” (or more likely broken into small chunks)
  • 1 pie crust (store bought or your favorite recipe)
  • 1 egg, beaten, for glazing

Directions

1.  Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.  Combine sweet potato, parsnips, beet, onion, garlic, olive oil, herbs, salt and pepper in a large bowl; toss to coat.

Root vegetables in bowl

Toss vegetables with oil and seasonings

2.  Spread the vegetables on the prepared baking sheet. Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown, about 30 minutes.  Transfer the vegetables to a bowl. Add 3/4 of the goat cheese and toss to coat.

3.  To assemble galette: Roll the dough into a rough 14-inch circle about 1/4 inch thick (or unroll your store-bought crust). Coat a baking sheet with cooking spray or line with parchment and place the dough on it. Arrange the roasted vegetables on the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as you go. Scatter the remaining goat cheese over the vegetables. Brush beaten egg lightly over the crust.

Galette crust

Fold up crust and pinch to seal

4.  Bake the galette at 400 degrees F until the crust is golden, 30 to 35 minutes.  Serve warm.

Galette slice with salad

Great with salad!

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25 thoughts on “Goat Cheese and Roasted Vegetable Galette

    1. Inger

      You know I saw a recipe for parsnip fries. Good to know that they are little flavor sponges. I’ll have to give this a try. Thanks for the tip!

  1. Karis

    I hope I remember to make this recipe next fall when my CSA boxes are loaded with root vegetables because it sounds delicious! I almost always have extra pie crusts in the freezer because my grandma’s recipe makes four and my favorite pie only requires one 🙂 In fact, I’m thawing one right now to make sweet potato quiche in the morning.

    1. Inger

      I really need to start making my own crusts. Glad you are trying the sweet potato quiche–was a bit unsure about how that would go over with the kids, though I certainly enjoyed it! Thanks for letting me know about the class!

  2. Ronnie3k@verrizon.net

    Parsnip muffins actually sound doable. They are such a sweet vegetable that I assume you could cut down on the amount of sugar in the muffin recipe: perhaps cook and mash them first, or cut into very small diced pieces.

    1. Inger

      I appreciate the vote of confidence! I thought they sounded good and the pictures were lovely. If it is successful enough, you’ll probably see it in here!

    1. Inger

      I am so happy I learned about galettes (from talented fellow bloggers like you)! I’ll run out of beets and sweet potatoes before I can use up all the parsnips making this, so it will be interesting to see how the next parsnip recipe fares!

  3. Camille

    We’ve had a lot of excess root vegetables hanging out in our kitchen lately, too. This looks like a fabulous way too use up lots at once! I made something similar last week, a twist on the French tartiflette – a veggieflette. I steamed parsnips, potatoes, beets, golden turnips and black radishes until they were slightly tender, then mixed them with a sauce of caramelized onions and leeks with crème fraîche. I baked all this until it was getting nice and roasty and browned on top, then topped with cubes of reblochon cheese and continued baking until it was bubbly.

    1. Inger

      Oooo, caramelized onions & leeks with creme fraiche! And come to think of it there are turnips in one of those veggie drawers too…

  4. Claire

    First of all Inger the new site is looking oh so smart – congratulations on the move!

    And secondly I’m saving this recipe as a reminder to make one, it looks absolutely delicious. Favourite combinations involved and nice and easy too!

    1. Inger

      Thanks Claire! Yes, other than cutting up the vegetables–which really went faster than I thought–the recipe really was easy. And how often do you get kids excited about beets and parsnips!

  5. Pingback: Strawberry Blueberry Galette - Art of Natural Living

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