Goat Cheese and Root Vegetable Galette
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
This savory Goat Cheese and Root Vegetable Galette is a beautiful addition to your holiday gatherings. The sweet potatoes, parsnips, and beets are layered over creamy thyme goat cheese and sweet caramelized onions, creating a beautiful color contrast. The homemade whole wheat crust adds an earthy and nutty flavor to this easy galette.
Why You’ll Love This Recipe
- It features beautiful seasonal vegetables. Orange and purple sweet potatoes, white parsnips, and red beets create a colorful galette. It’s a wonderful way to transform seasonal produce into a holiday crowd favorite dish.
- There’s a perfect balance of flavors. Sweet caramelized onions, tangy goat cheese, and earthy root vegetables complement each other beautifully. The buttery whole wheat crust brings everything together for a satisfying savory dish.
- It is great for holiday gatherings. This rustic galette looks impressive without requiring complicated techniques. Serve it as a vegetarian main dish or a hearty side for Thanksgiving, Christmas, or any cozy fall gathering.
Goat Cheese and Root Vegetable Galette
Servings: 8
Ingredients
For The Dough
- 1 cup (120g) Heinen’s all-purpose flour
- 1 cup (112g) whole wheat flour
- 1 Tbsp granulated sugar
- 1 tsp kosher salt
- 12 Tbsp (168g) cold unsalted butter, cubed
- ⅓ cup ice-cold water
For The Filling
- 1 Tbsp extra virgin olive oil, plus more for finishing
- 1 onion, thinly sliced
- 8 oz Heinen's Fresh Goat Cheese
- ½ Tbsp fresh thyme, plus more for finishing
- 1 purple sweet potato, sliced into ⅛-inch-thick slices
- 1 parsnip, sliced into ⅛-inch-thick slices
- 1 red beet, sliced into ⅛-inch-thick slices
- 1 egg
- Salt
- Pepper
Instructions
1. In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, and salt. Add butter and toss with the flour mixture. Mash the butter with your fingers to work it into the flour until it resembles coarse meal with pea-sized butter chunks. Gradually add water while mixing with a fork until the dough starts to form.
2. Transfer the dough to a work surface and knead a few times. Shape into a 1-inch-thick disc and wrap tightly in plastic wrap. Refrigerate for at least 2 hours.
3. Heat the oil in a pan over medium-high heat. Add the onion and sauté until soft and lightly golden. Add a splash of water from time to time to deglaze the pan. Let cool.
4. In a bowl, mix goat cheese and thyme. Set aside.
5. Preheat the oven to 375°F. Line a sheet pan with parchment paper.
6. Transfer the chilled dough to a lightly floured surface. Roll into a ¼-inch-thick round. Transfer to the prepared pan.
7. Spread the goat cheese mixture over the crust, leaving a 1½ to 2-inch border on the edge uncovered.
8. Spread the caramelized onion over the goat cheese layer.
9. Arrange the sliced orange sweet potato, purple sweet potato, parsnip, and red beet, alternating colors. You might not need all the vegetable rounds. Fold the edge of the dough over the vegetables, overlapping and pleating as you go. No need to be perfect.
10. Beat the egg and brush it over the crust. Lightly brush the vegetables with olive oil. Sprinkle with salt and pepper.
11. Bake for 40-45 minutes until the edges are golden brown. Let cool slightly. Sprinkle with thyme and slice. Serve warm.
