Roasted Root Vegetable Galette

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Crust:

Modified Savory Tart Dough from Williams-Sonoma.

2 cups flour

½ teaspoon sugar

12 tablespoons butter

7-8 tablespoons cold water

Pinch of salt

I also added a 1/4th cup of Parmesan cheese to make it extra delicious for the holidays.

Filling:

Olive oil

½ teaspoon thyme

2 sweet potatoes

3 beets

2 turnips

2 parsnips

5-6 carrots

1/4th cup goat cheese (optional)

1 egg

Salt and pepper to taste

Glaze:

1 ½ teaspoon Dijon mustard

1 tablespoon white wine vinegar

1 tablespoon olive oil

½ teaspoon sugar

Salt and pepper to taste

This recipe requires a bit of prep but you can make the dough and glaze a day or two before. It’s a perfect winter recipe that will impress your friends and family. Not to mention it’s delicious!

Directions:

  1. Combine the flour, sugar, and salt. Stir in the butter and water. Mix the dough until it comes together. I used my hands. Put it in the refrigerator for at least an hour.
  2. Cut the vegetables into squares then toss with olive oil and thyme. Roast at 400ºF for 30-35 minutes.
  3. Roll the dough into a circle then place the vegetable mixture in the center.
  4. Mix the glaze with an egg then pour it over the vegetables.
  5. Sprinkle the goat cheese on top.
  6. Fold over the edges of the dough.
  7. Cook at 375ºF for 35-40 minutes, until the crust is golden.
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