Description
A hearty galette, featuring delicious root vegetables and Dijon mustard.
Ingredients
Scale
For the pie crust
- 1 1/4 cup whole wheat flour
- 1/4 cup extra virgin olive oil
- 1/4 cup + 2 tbsp ice cold water
- 1 tsp salt
For the filling
- 1 bunch rainbow carrots, cut lengthwise
- 1 beet, diced
- 1 small red onion, sliced
- 1 small sweet potato, diced
- 1 small apple, sliced
- 1/2 cup sunchokes, drained
For the vinaigrette
- 1/4 cup avocado or olive oil
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1 tbsp fresh thyme
Instructions
- In a mixing bowl, combine flour, oil, salt and 1/4 cup water. Stir to combine. Add 2 tablespoons of water if the dough is too dry.
- Transfer the dough to a lightly floured surface and form into a ball. Wrap in plastic wrap and place in the refrigerator for around 40 minutes.
- Meanwhile, heat up an oven to 425F. Line a baking sheet with parchment paper and set aside.
- Prepare the dressing. In a small bowl, whisk together avocado oil, dijon, maple syrup and fresh thyme leaves.
- Place all the cut up vegetables in a large bowl. Pour the dressing all over the vegetables and toss well to coat. Transfer the vegetables onto the baking sheet and spread evenly. Sprinkle a little salt on top of all the vegetables. Bake on top rack for 35-40 minutes. Once done turn down the oven to 375F.
- Meanwhile vegetables are roasting, roll out your dough into a 13-inch round on a lightly floured surface. Then transfer the dough to a baking sheet. Layer all the roasted veggies in the center of the dough, leaving a 1 1/2 to 2-inch border all around. Gently fold over the pastry border. Bake the galette until the crust is fully cooked and golden brown, about 30-35 minutes. Remove from the oven and let it cool slightly before slicing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Courses, Pie, winter food
- Cuisine: American, French