Description
A hearty galette filled with seasonal root vegetables, tossed in a Dijon vinaigrette and baked in a flaky crust. Perfect for a cozy autumn or winter dinner.
Ingredients
Units
Scale
- 1 1/4 cups (296 ml) whole wheat flour
- 1/4 cups (59 ml) extra virgin olive oil
- 1/4 cups + 2 tbsp (90 ml) ice cold water
- 1 tsp salt
- 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 cups (118 ml) sunchokes, drained
- 1/4 cups (59 ml) 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.
- Heat oven to 425°F (218°C). Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together avocado oil, Dijon mustard, maple syrup, and fresh thyme leaves.
- Place all the cut-up vegetables in a large bowl. Pour the dressing over the vegetables and toss well to coat. Transfer the vegetables onto the baking sheet and spread evenly. Sprinkle a little salt on top.
- Bake on the top rack for 35-40 minutes. Reduce oven temperature to 375°F (191°C).
- Roll out the dough into a 13-inch round on a lightly floured surface. Transfer the dough to a baking sheet.
- Layer the roasted vegetables in the center of the dough, leaving a 1 1/2 to 2-inch border. Gently fold over the pastry border.
- Bake until the crust is fully cooked and golden brown, about 30-35 minutes at 375°F (191°C).
- Remove from the oven and let it cool slightly before slicing.
Notes
- For easier handling, chill the dough for at least 45 minutes – longer is better for a less-sticky crust.
- To prevent the vegetables from burning, roast them for a few minutes before adding them to the crust.
- Leftover galette is best stored in the refrigerator for up to 3 days and reheated gently in a 350°F oven.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 10
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 60
- Fiber: 10
- Protein: 5
- Cholesterol: 10