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–+ servings
Vegetable Galette

Goat Cheese and Roasted Vegetable Galette

With the delicious flavor of roasted vegetables, goat cheese & herbs set into a crunchy pie crust, this Goat Cheese and Roasted Vegetable Galette is an easy side or entree.
Author: Inger
5 from 2 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Vegetable
Cuisine International
Servings 8
Calories 238 kcal

Ingredients
  

  • 4 1/2 cups diced root vegetables like beets, carrots, turnips, etc Use at least 3 varieties
  • 1 onion chopped
  • 6-12 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
  • 1/2 teaspoon salt or to taste
  • Freshly ground pepper to taste
  • 4 ounces fresh goat cheese “crumbled”
  • 1 pie crust store bought or your favorite recipe
  • 1 egg beaten, for glazing egg wash
  • 1 teaspoon water for egg wash

Instructions
 

  • Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray. Combine root vegetables, onion, garlic, olive oil, herbs, salt and pepper in a large bowl; toss to coat.
  • Spread the vegetables on the prepared baking sheet. Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown, about 20 minutes. Transfer the vegetables to a bowl. Add 3/4 of the goat cheese and toss to coat.
  • 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.
  • Beat the egg, then mix about a teaspoon with the teaspoon of water to make an egg wash. Brush beaten egg mixture lightly over the crust. (The remaining egg can be discarded or refrigerated and used in scrambled eggs.)
  • Bake the galette at 400 degrees F until the crust is golden, 20 to 30 minutes. Serve warm.

Notes

Serves 4 if you use as an entree rather than a side.

Nutrition

Calories: 238kcalCarbohydrates: 26gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 27mgSodium: 383mgPotassium: 326mgFiber: 4gSugar: 5gVitamin A: 4902IUVitamin C: 8mgCalcium: 58mgIron: 2mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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