Herbed Goat Cheese and Root Vegetable Galette
Author Notes: Go for a full array of vegetable colors, and don't stress for even a second about making the edges even—this galette's charm lies in its being super rustic. Serve with a big salad with a bracing vinaigrette and prepare to be picking crust crumbs off your plate.
Serves 4 to 6
For the dough:
- 2 cups whole-wheat flour
- 1 teaspoon salt
- 12 tablespoons unsalted butter, cold and cut into little pieces
- 2 eggs, beaten
For the assembly:
- 1 tablespoon unsalted butter
- 4 shallots, peeled and roughly chopped
- salt and pepper
- 6 ounces soft goat cheese
- 1/2 teaspoon (heaping) finely chopped fresh rosemary
- 1/2 teaspoon (heaping) finely chopped fresh thyme
- 1 carrot, peeled and sliced into 1/8- to 1/4-inch thick rounds
- 1 sweet potato, peeled and sliced into 1/8- to 1/4-inch thick rounds
- 1 turnip, peeled and sliced into 1/8- to 1/4-inch thick rounds
- 1 egg, beaten
- olive oil
- To make the dough, mix flour and salt together in a large bowl. Add the butter pieces and mix and mush using your fingers until the flour resembles wet sand, with some small butter chunks bits remaining. Add the beaten eggs into the bowl and mix in with a fork. Use your hands again to bring the dough together, and then dump it onto a lightly floured surface to knead a few times. Form dough into a disc and wrap in plastic wrap. Refrigerate for at least an hour.
- For the assembly, melt butter in pan over medium heat. Add the chopped shallots, and season with salt and pepper. Sauté until soft and golden, about 8 to 10 minutes. Set aside.
- In a small bowl, mix the goat cheese, rosemary, and thyme together. Set aside.
- Preheat oven to 375° F.
- Unwrap dough disc and set on a lightly floured surface. Roll out to about 1/4-inch thickness, about an 11- by 14-inch rectangle. Move to a parchment paper-lined baking sheet to assemble and cook.
- Spread the herbed goat cheese on the dough rectangle, leaving about a 1/2-inch lip around the edges. Sprinkle the shallots evenly across the cheese layer. Finally, arrange the vegetable rounds in an overlapping manner over the cheese and shallots. You may not use all of the rounds that you cut (depending on the size of the original vegetables), but don't be afraid to really load it up!
- Fold over the uncovered edges of the dough, overlapping where necessary, to form the "crust." Neatness is not required! This is rustic a.f.
- Brush the crust lightly with the beaten egg. Brush the visible vegetables with olive oil. Sprinkle salt and pepper over the whole thing, and then stick it in the oven. Bake for 40 minutes, rotating once at the 20-minute mark. Allow to cool on the baking sheet before cutting. This is great warm and at room temperature. It will keep for a few days covered in foil or plastic wrap.