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Root Vegetable Galette

When the temperature outside drops, it’s the perfect time to warm up the kitchen and get creative with all those root vegetables that store well throughout the winter. This savory Galette displays the beautiful contrasting colors of golden turnips, sweet potatoes and beets nestled together over a farmers cheese filling and crisp, flakey dough.

A Galette is a free-form tart, baked on a sheet pan, so it doesn’t require any special equipment or fancy pans. This savory version featuring hearty winter root vegetables comes together in 5 simple steps: 1. Make the dough and let it chill. 2. Mix the cheese filling. 3. Slice the vegetables 4. Assemble the Galette 5. Bake.

I chose to use a combination of golden turnips, sweet potatoes and beets because (it’s what I had at the time and) the alternating colors really make a striking appearance. However, this dish would be wonderful prepared with other types root vegetables. You can simplify by selecting one root vegetable, such as turnips, to be the star of the show as well.

About The Farm

Urbavore Urban Farm

When Dan and Brooke of Urbavore Farm state that they are committed to energy independent systems, they really, really mean it! Along with their children, they operate a 13.5 acre, biologically diverse urban farmstead using no-till and no-irrigation practices. That’s right, each eco-conscious choice that they make allows them to grow some of the most beautiful, delicious produce with minimal disturbance to the land. They are truly setting the precedent for what sustainable agriculture can be, and needs to be, in order to maintain healthy food systems for the future.

Root Vegetable Galette
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Root Vegetable Galette

Recipe by Nadine MossCourse: Appetizers, EntreeDifficulty: Easy
Servings

10-12

servings
Prep time

30

minutes
Cooking time

1

hour 

This Galette displays the beautiful contrasting colors of winter root vegetables nestled together over a farmers cheese filling and crisp, flakey dough.

Ingredients

  • Galette Dough

  • 1 1/2 cups (180 g) cups all-purpose flour

  • 1/2 teaspoon kosher salt

  • 3/4 cup (170 g) unsalted butter, cold

  • 4-6 tablespoons (59-88 g) water, ice cold

  • 1 teaspoon (15 g) white vinegar

  • Cheese Filling

  • 1 cup (250 g) farmers cheese or ricotta

  • 1/2 cup (45 g) parmesan cheese , grated

  • 1 teaspoon (5 g) apple cider vinegar

  • 1 tablespoon oregano, dried or fresh

  • Pinch of paprika

  • Kosher salt and pepper to taste.

  • 1 large egg

  • Egg Wash

  • 1 large egg

  • 1 tablespoon (16 g) water

  • Salt for decoration (Maldon or another large grain salt is ideal)

Directions

  • Galette Dough
  • Combine the flour and salt in a food processor. Cube the cold butter and add. Pulse the butter with the flour until the mixture becomes coarse and the butter is no larger than the size of a pea.
  • Add the vinegar to the ice cold water and add the first 4 tablespoons to the food processor. Pulse again until a crumbly dough forms. If the dough seems too dry, add the additional water and pulse again.
  • Transfer the dough to a lightly floured work surface and roughly shape into a circle. Wrap and chill the dough for at least 1 hour.
  • Cheese Filling & Root Vegetable Preparation
  • Peel the root vegetables and slice thinly using a sharp knife or mandolin. Note: Slicing the vegetables too thick will result in a longer baking time. Set aside.
  • While the dough is chilling, prepare the cheese filling. Mix together the cheese, vinegar, oregano and paprika, egg and salt and pepper to taste. Set aside.
  • Assemble the Galette
  • Preheat the oven to 400°F.
  • Pull the dough from the refrigerator and let soften for 10 minutes. This will help prevent cracking when rolling the dough. Roll the dough to desired circumference. The dough should be no thicker than 1/4 of an inch. Place the dough on a sheet pan lined with parchment paper.
  • Spread the cheese filling in the center of the dough, leaving enough of a clean perimeter to fold the dough over the edges later on. Layer the slices of the root vegetables on top of the cheese filling. While the pattern is up to you, make sure that the root vegetables are spread evenly to ensure cooking at the same rate.
  • Fold the dough edges towards the center of the tart, covering about 2 inches of the vegetables. Repeat until all sides are folded, and the Galette resembles a polygon. I chose to do 7 folds, but go with what feels natural to you when folding the dough.
  • Brush the edges of the dough with egg wash and finish with a sprinkle of salt.
  • Bake the Galette at 400°F for 1 hour or until the vegetables are tender and the crust is golden brown. If the vegetables start to brown before the crust, cover with foil for the last 15 minutes of baking.
  • Let the tart cool for 10 minutes before slicing. Store wrapped or in an air tight container in the refrigerator and reheat in the oven before enjoying again.
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