Roasted Vegetable Galette

Ingredients Link to heading

For the pie pastry Link to heading

  • 2 cups all-purpose flour
  • ½ tsp kosher salt
  • 1 cup (227 g) cold unsalted butter, cut into cubes
  • ¼ cup ice water
  • 1 Tbsp white vinegar
  • 1 egg yolk plus 1 tsp milk, whisked, for brushing

For the filling Link to heading

  • 2 Tbsp unsalted butter
  • ½ cup chopped red onion
  • 3 garlic cloves, chopped
  • 2 tsp red wine vinegar
  • 3 ounces cream cheese, softened
  • 3 Tbsp crumbled blue cheese
  • 1 tsp chopped fresh thyme
  • ¼ tsp kosher salt
  • ¼ tsp ground black pepper

For the vegetable layer Link to heading

  • 1 small sweet potato, peeled and sliced ¼ inch thick (orange or white flesh varieties work well)
  • ¼ peeled butternut squash (thin end), sliced ¼ inch thick
  • 1 small red beet, peeled and sliced ¼ inch thick
  • 1 small carrot (regular or heirloom), peeled and sliced ¼ inch thick
  • 2 Tbsp crumbled blue cheese
  • 1 teaspoon coarse sea salt

For drizzling Link to heading

  • 1½ tsp chopped fresh thyme
  • 1 Tbsp red wine vinegar
  • 1 Tbsp olive oil

Instructions Link to heading

  1. To make the pie crust dough: In a food processor, pulse the flour and salt for 2 seconds. Add the butter and pulse until pea-sized pieces form. Add the water and vinegar, pulsing until wet crumbs form—it shouldn’t form a ball. Turn the dough onto a large piece of plastic wrap. Gather the corners and twist tightly to form a solid ball, then press into a disk. If crumbly, quickly press with your palms to avoid melting the butter. Refrigerate for 30 minutes.

  2. Position rack in the bottom third of oven and preheat to 375°F.

  3. Line a large baking sheet with parchment paper and set aside.

  4. In a skillet over medium-high heat, melt butter. Add onion, garlic, and vinegar; cook until tender, about 5 minutes. Transfer to a bowl and mix in cream cheese, blue cheese, thyme, salt, and pepper. Set aside.

  5. On a lightly floured surface, roll out the pie crust into a 14-inch circle. Spread the onion-cheese mixture on top, leaving a 2-inch border.

  6. Arrange vegetable slices in a circle over the onion-cheese mixture, alternating vegetables and colors. Sprinkle with blue cheese and salt. Fold the excess dough up and over the vegetables.

  7. Brush the dough with egg wash.

  8. Bake until vegetables are tender and crust is golden brown, 45 to 50 minutes.

  9. Meanwhile, whisk together olive oil, vinegar, and chopped thyme.

  10. Remove galette from oven, drizzle with the oil-vinegar-thyme mixture, slice and serve.