Savory Root Vegetable Galette
Total Time: 2 Hours 15 Mins
Yield: Serves 6 (serving size: 1 slice)
This rustically elegant root vegetable tart is welcome addition to any fall or winter spread. Serve it as an eye-catching appetizer, or enjoy a slice as a light vegetarian main alongside a simple green salad.
- 1 cup (about 4 1/4 oz.) all-purpose flour
- 1 cup (about 3 3/4 oz.) rye flour
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 3/4 cup (6 oz.) cold unsalted butter, cut into 1/2 in. cubes
- 1 teaspoon apple cider vinegar
- 7 tablespoons ice water
- 2medium beets, 1 red and 1 golden (about 14 oz. total), peeled
- 1(12-oz.) sweet potato, peeled
- 2large parsnips (about 11 oz. total), peeled
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1(5.2-oz.) container Gournay cheese (such as Boursin Garlic and Fine Herbs Cheese), at room temperature
- 1large shallot, finely chopped
- 1 tablespoon thyme leaves
- 1 tablespoon heavy cream
- zest of 1 lemon
- Extra-virgin olive oil
- Flaky sea salt (such as Maldon)
How to Make It
Prepare the Dough: Pulse all-purpose flour, rye flour, salt, and sugar in a food processor to combine, 3 to 4 pulses. Add butter, and pulse about 5 times until pea-sized pieces form. Slowly pulse apple cider vinegar, and then ice water by the tablespoon until a rough dough comes together. Form into a 1-inch disk, and cover tightly with plastic wrap. Chill about an hour.
Prepare the Galette: Preheat oven to 350°F. Line a large sheet tray with parchment paper.
Carefully slice all root vegetables into 1/16 inch slices with a sharp knife or a mandoline slicer, and place in a large bowl. Drizzle with olive oil, and sprinkle with kosher salt and pepper.
Stir together cheese, chopped shallot, thyme, heavy cream, and lemon zest in a small bowl until spreadable.
Roll out Dough to about a 14-inch circle (rough edges are fine).Transfer dough to prepared sheet tray. Spread cheese mixture over dough, leaving a 1 1/2-inch border. Layer vegetables to edge of cheese layer. Fold edges of dough up and over top of vegetables.
Bake in preheated oven until vegetables are tender and crust is browned, 55 to 60 minutes. Remove from oven, cover with aluminum foil, and let stand 15 minutes before slicing. Drizzle with extra-virgin olive oil, and sprinkle with flaky salt.
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