Root Vegetable & Honeyed Goat’s Cheese Galette
This rustic root vegetable galette celebrates seasonal produce at its best. Thinly sliced sweet potato, carrots and beetroot are layered over caramelised onions and honeyed herb goat’s cheese, then baked in a golden, flaky crust. Finished with a drizzle of balsamic glaze, it’s a simple yet elegant dish perfect as a main or a stunning side.
Root Vegetable & Honeyed Goat’s Cheese Galette
Golden, rustic, and bursting with seasonal flavour.
Prep Time: 25-30 minutes
Cook Time: 40-45 minutes
Serving Size: 4-6 servings
Ingredients
10 inch pie crust, approx. 450 g (16 oz.), recipe coming soon!
2 small red onions
1 tsp balsamic glaze, plus more for drizzle
1 medium sweet potato, peeled
2 carrots, peeled
1 beetroot, peeled
100 g (3 ½ oz) goat cheese
1 tbsp honey
½ tsp salt
½ tsp dried oregano
½ tsp dried basil
Flour, for dusting
Salt & pepper, to taste
1 egg
Instructions
Prepare the pie crust if making from scratch, recipe coming soon, and refrigerate for at least 30 minutes. Alternatively, chill store bought pie crust.
Preheat oven to 190 C (375 F).
Thinly slice the red onions into long strips. Heat a medium sized skillet over medium to high heat. Add about 1 teaspoon of olive old to the skillet and swirl around. Once hot, add in the onions, season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until the onions have softened and become translucent. Once this happens, turn off the heat, add in 1 teaspoon of balsamic glaze and stir into the onions. Let the onions cool slightly.
Thinly slice the sweet potato, carrots and beetroot to your desired shapes and sizes. I cut my sweet potato and beetroot in half and then cut thin semi-circles. For the carrots, since they were thin I left them whole and thinly sliced full circles. The key here is to keep the slices of each vegetable the same thickness so they cook through evenly. Once finished, reserve on the side.
In a small bowl, mix together the goat cheese, honey, salt and herbs. This will still be thick, but should be easily spreadable.
Remove your pie crust from the refrigerator. Lay a piece of parchment paper that's the same size as your oven tray on your counter. Lightly sprinkle it with flour. Place your pie crust onto the parchment and slowly roll it out to about 1/3-1/4 inch thick. Being that galettes are rustic, any shape works, but I try to aim for a circle/oval shape for appearance.
Leaving about 2-3 inches as a boarder, spread the goat cheese mixture onto the pie crust with a knife. Layer the caramelized onions on top of the goat cheese. Then, in whatever design you life, layer the root vegetables. I like to follow some sort of pattern but you can do this as you like. It is nice to have some of the vegetables overlapping.*
Once you have all of your vegetables arranged, carefully fold the extra dough boarder over the filling. (Note – think of this like the crust of a pizza, it only goes around the outside!). It's ok if the crust folds or doubles in some parts, that helps with the look!
Once finished, lightly brush olive oil over the vegetables.
In a small bowl use a fork to scramble one egg. Brush the egg wash over the crust crust around the edges. Then, sprinkle the whole galette with salt and pepper.
Slide the parchment paper and galette onto a baking sheet. Place into the pre-heated oven and bake for 40-45 minutes or until the crust is baked through, golden brown and the vegetables are fork tender.
Allow the galette to cool slightly. Right before serving, drizzle the whole galette with balsamic glaze and then serve in slices
Notes & Tips
Slice vegetables evenly. Keeping them the same thickness ensures they cook through at the same rate. Use a mandoline if you have one. It makes slicing quick and guarantees uniform pieces.
Let it cool slightly before slicing. This helps the cheese set and prevents the filling from sliding.
Roast extra vegetables separately. If you have leftovers, toss them with olive oil and roast for salads or grain bowls.
