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Roasted Root Vegetable Galette with Chèvre and Thyme

Name: Roasted Root Vegetable Galette with Chèvre and Thyme
Total time: 45 min
Yield: 8 servings
Ingredients: 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

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.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

329 kcal

Calories

4 g

Protein

21 g

Fat

34 g

Carbs

Ingredients

For 8 servings

Instructions

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.