Roasted Root Vegetable Galette with Chèvre and Thyme


1 recipe for Never Fail Pie Pastry:
2 parsnips, peeled and cut into 1 inch pieces
2 carrots, peeled and cut into 1 inch pieces
2 small turnips, peeled and cut into 1 inch pieces
1 rutabega, peeled and cut into 3/4 inch pieces
1 small sweet potato, peeld and cut into 1 inch pieces
1 small red onion, cut into chunks
3 cloves garlic, peeled
olive oil
freshly ground salt and pepper
bunch of fresh thyme, chopped
1 tsp balsamic vinegar (optional)
2 tbsp crumbled fresh chèvre (goat cheese)


Preheat oven to 475°F. Place the vegetables on a large rimmed baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper and thyme. Toss to coat. Roast in oven for 17 minutes, stirring once at the 12 minute mark. Remove from oven and set aside.
Reduce heat to 350°F. Line another baking sheet with parchment paper.
Prepare pie pastry according to directions. On a floured surface, roll dough out into a circle with 1/4 cm thickness. Place on prepared baking sheet.
Mound roasted vegetables into the center of the dough, alternating with chèvre so that it is evenly dispersed. Drizzle with balsamic if using.
Fold sides of pastry up over the vegetables. It doesn't have to be perfect!
Bake in preheated oven for 25 to 30 minutes, or until crust is golden brown.


You know that saying, "everything is better with bacon"? I say "everything is better baked in a pie crust!" This recipe is versatile, so use whatever vegetables strike your fancy!


8 servings


Tuesday, July 2, 2013 - 9:52am


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