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Harvest Root Vegetable Galette
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Mixing bowl
  • Knife

Ingredients
  

  • 1 store-bought pie crust
  • 2 medium carrots, thinly sliced
  • 1 medium beet, thinly sliced
  • 1 medium parsnip, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup crumbled goat cheese
  • 1 egg, beaten
  • Salt and black pepper to taste

Instructions
 

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Place the sliced carrots, beet, and parsnip in a bowl. Add the olive oil, thyme, salt, and pepper, then toss until the vegetables are evenly coated.
  • Unroll the pie crust onto the prepared baking sheet. Arrange the seasoned vegetables in the center, leaving a 2-inch border around the edges.
  • Sprinkle the goat cheese evenly over the vegetables.
  • Fold the crust edges over the filling, pleating as needed to create a rustic border. Brush the exposed crust with the beaten egg.
  • Bake for 30 to 35 minutes until the crust is golden and the vegetables are tender.
  • Remove from the oven and let the galette rest for 5 minutes before slicing.

Notes

Slice the vegetables evenly so they cook at the same rate and stay slightly firm in the center. Serve the galette warm on a wooden board to keep the crust crisp. Leftovers reheat well in a 350-degree F oven for 8 minutes. Use a second pie crust if you want a larger version for bigger groups.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Knife