Description
A rustic tart combining caramelized roasted vegetables with a creamy goat cheese filling inside a flaky crust.
Ingredients
Scale
- 1/2 cup (113g) very cold butter, cut in cubes
- 1 1/4 cups (156g) all-purpose flour
- 1/2 tsp salt
- 3 tbsp (45ml) ice water
- 2 tsp plain white vinegar
- 1 egg yolk + 1 tbsp water (for egg wash)
- 2 small heirloom carrots, cut into 2-inch sticks
- 1 small parsnip, cut into 2-inch sticks
- 2 tbsp (30ml) olive oil
- 1 tbsp (15ml) honey
- Salt, to taste
- 2 tbsp fresh mint, chopped (for garnish)
- 2 shallots, thinly sliced
- 1 tbsp (15ml) olive oil
- 2 cloves garlic, minced
- 1/2 cup (120g) goat cheese
- 2 tbsp (30g) thick Greek yogurt
- 3 tbsp chopped fresh herbs, such as mint or dill
- 1 tbsp (15ml) honey
- 1/2 tsp salt
- Fresh cracked black pepper, to season
Instructions
- Step 1: Preheat the Oven: Set your oven to 400°F (204°C). This ensures the vegetables roast evenly and the crust bakes properly.
- Step 2: Prepare the Vegetables: Cut heirloom carrots and parsnip into 2-inch sticks. Toss them with 2 tbsp olive oil, 1 tbsp honey, and salt to taste. Spread the vegetables evenly on a baking tray with spacing to avoid steaming. Roast for 20 minutes, watching carefully; if they brown too quickly, cover loosely with foil after 10 minutes.
- Step 3: Make the Pastry: In a bowl, combine 1 1/4 cups flour and 1/2 tsp salt. Using a food processor or pastry cutter, cut in the 1/2 cup cold butter cubes until the mixture resembles a coarse meal with visible small butter pieces.
- Step 4: Add Vinegar and Water: Mix 2 tsp vinegar into 3 tbsp ice water. Pour this liquid over the flour-butter mixture and toss gently with a fork until the dough just begins to come together, taking care not to overwork it.
- Step 5: Chill the Dough: Shape the dough into a flattened disc, wrap tightly in plastic wrap, and refrigerate for at least 20 minutes to relax gluten and firm the dough.
- Step 6: Cook Shallots: Heat 1 tbsp olive oil in a pan over medium-low heat. Add 2 thinly sliced shallots and cook slowly, stirring occasionally, until caramelized and jammy, about 15 minutes.
- Step 7: Add Garlic: In the last minute of cooking shallots, stir in 2 minced garlic cloves. Monitor closely to prevent burning.
- Step 8: Blend Goat Cheese Filling: Transfer the shallot mixture to a medium bowl. Add 1/2 cup goat cheese, 2 tbsp thick Greek yogurt, 3 tbsp chopped herbs, 1 tbsp honey, 1/2 tsp salt, and freshly cracked black pepper. Using an electric hand mixer, beat until the mixture is light and fluffy, about 1–2 minutes longer for a smoother texture. Taste and adjust seasoning if needed.
- Step 9: Roll Out the Dough: On a floured surface, roll the chilled dough into a 12 to 14-inch circle. Dust additional flour if the dough feels sticky. Aim for an even thinness without tearing.
- Step 10: Add the Filling: Spread the whipped goat cheese mixture evenly over the dough circle, leaving a 2-inch border all around to allow folding.
- Step 11: Top with Vegetables: Let roasted vegetables cool slightly. Arrange them atop the goat cheese filling without overcrowding to prevent sogginess.
- Step 12: Fold the Edges: Make a few slits around the dough border. Fold each section inward toward the center, fully sealing the crust around the filling and vegetables to create a rustic edge.
- Step 13: Egg Wash the Crust: Mix 1 egg yolk with 1 tbsp water. Using a pastry brush, coat the folded dough edges to ensure a golden-brown finish when baking.
- Step 14: Bake and Observe: Place the galette on a parchment-lined baking tray. Bake at 400°F (204°C) for about 40 minutes. If edges brown too quickly or unevenly, tent them with foil after 30 minutes to prevent burning. Look for a golden-brown, crispy crust as the sign of doneness.
- Step 15: Add Final Touches: Once out of the oven, drizzle the galette with additional honey, sprinkle 2 tbsp chopped fresh mint, and scatter a bit more goat cheese over the top. Serve immediately.
Notes
- Room Temperature: Store whole galette in an airtight container loosely covered at room temperature up to 2 days. Let cool slightly before covering.
- Refrigeration: Keep galette in an airtight container refrigerated up to 5 days. Reheat gently before serving to maintain texture.
- Freezing: Wrap galette tightly in plastic wrap, then place in freezer-safe container. Freeze up to 2 months. Thaw overnight in refrigerator before reheating.
- Use cold butter and minimal handling when making the pastry to ensure a flaky crust.
- If dough is sticky while rolling, add flour to rolling surface and pin lightly to prevent tearing.
- To avoid soggy crust, make sure roasted vegetables are cooled and excess moisture drained on paper towels before assembling.
- If vegetables brown too fast while roasting, cover with foil after 10 minutes.
- Tent galette edges with foil if browning too early during baking.
- Beat goat cheese filling an extra 1–2 minutes to achieve light, creamy spreadability and check seasoning balance.
- Reheat leftovers gently in a preheated oven at 350°F (177°C) for 10-15 minutes until warmed through and crust regains crispness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg