Roasted Root Vegetable Galette with Chèvre and Thyme

⏱ 45 min · 🍽️ 8 Portionen · 🧂 14 Zutaten

Zutaten

  • 1 tsp balsamic vinegar
  • 2 carrots, peeled and cut into 1 inch pieces
  • bunch of fresh thyme, chopped
  • 3 cloves garlic, peeled
  • 2 tbsp crumbled fresh goat cheese
  • olive oil
  • 2 parsnips, peeled and cut into 1 inch pieces
  • pepper
  • 1 pie crust
  • 1 small red onion, cut into chunks
  • 1 rutabaga, peeled and cut into 3/4 inch pieces
  • freshly ground salt
  • 1 small sweet potato, peeled and cut into 1 inch pieces
  • 2 small turnips, peeled and cut into 1 inch pieces

Zubereitung

  1. Preheat oven to 475F.
  2. Place the vegetables on a large rimmed baking sheet lined with parchment paper.
  3. 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.
  4. Remove from oven and set aside.Reduce heat to 350F. 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.
  5. Place on prepared baking sheet.Mound roasted vegetables into the center of the dough, alternating with chvre so that it is evenly dispersed.
  6. Drizzle with balsamic if using.Fold sides of pastry up over the vegetables. It doesn't have to be perfect!
  7. Bake in preheated oven for 25 to 30 minutes, or until crust is golden brown.
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Roasted Root Vegetable Galette with Chèvre and Thyme
📖 Foodista

Roasted Root Vegetable Galette with Chèvre and Thyme

Roasted Root Vegetable Galette with Chèvre and Thyme might be a good recipe to expand your side dish recipe box. One serving contains 329 calories, 4g of protein, and 21g of fat. This recipe serves 8 and costs $1.

⏱

Kochzeit

45 min

🍽️

Portionen

8

🧂

Zutaten

14

Original ansehen ↗

Nährwerte

pro Portion

329 kcal

Kalorien

4 g

Eiweiß

21 g

Fett

34 g

Kohlenhydrate

Zutaten

Für 8 Portionen

  • 🛒
  • 🛒

Zubereitung

  1. 1

    Preheat oven to 475F.

  2. 2

    Place the vegetables on a large rimmed baking sheet lined with parchment paper.

  3. 3

    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.

  4. 4

    Remove from oven and set aside.Reduce heat to 350F. 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.

  5. 5

    Place on prepared baking sheet.Mound roasted vegetables into the center of the dough, alternating with chvre so that it is evenly dispersed.

  6. 6

    Drizzle with balsamic if using.Fold sides of pastry up over the vegetables. It doesn't have to be perfect!

  7. 7

    Bake in preheated oven for 25 to 30 minutes, or until crust is golden brown.

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