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.
- Servings: 8
- Total cooking time:
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
Instructions:
- Preheat oven to 475F.
- Place the vegetables on a large rimmed baking sheet lined with parchment paper.
- 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.
- 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.
- Place on prepared baking sheet.Mound roasted vegetables into the center of the dough, alternating with chvre so that it is evenly dispersed.
- Drizzle with balsamic if using.Fold sides of pastry up over the vegetables. It doesn't have to be perfect!
- Bake in preheated oven for 25 to 30 minutes, or until crust is golden brown.
