One thing I absolutely love about this season are all the beautiful, colorful fall vegetables that fill the farmer’s market tables. I get so excited when I see freshly dug beets, carrots, sweet potatoes, turnips, etc. and can’t wait to cook up some delicious and cozy recipes. This crispy galette, brimming with root vegetables and sealed together with tangy goat cheese is no exception.
This dish is a perfect fall weeknight meal that doubles as an instant crowd pleaser if you have guests. Serve with a simple green, leafy salad and a glass of full-bodied red.
don't flake out
While it might be tempting to buy your own pie crust for this recipe (and you totally can, don’t listen to me), but I do recommend making it yourself. The good news is–and this is what I usually do when dealing with pie crust recipes–is you can definitely make this crust ahead of time and refrigerate until you’re ready to bake.
Simply making the crust is not super labor intensive, either. All you need is flour, pecans (or another type of nut, like almonds or walnuts), salt, butter, and a trusty food processor. The biggest thing to remember is that the butter should be COLD. I know with cookies, you may be used to pulling butter out to room temperature before baking, but for crust, it’s essential to have cold butter and ice water to achieve the flakiness of the crust.
⟶ the recipe
root vegetable & goat cheese galette
ingredients
Crust:
¾ cup all-purpose flour
¾ cup whole wheat flour
¾ cup pecans
¼ teaspoon salt
6 tablespoons cold, unsalted butter
2 tablespoons olive oil
¼ cup ice water
Filling:
1 medium turnip, peeling and cut into 1-inch pieces
3-4 small yellow beets, peeled and cut into 1-inch pieces
3-4 small red beets, peeled and cut into 1-inch pieces
1 yellow onion, sliced
3 cloves of garlic, minced
1 10-ounce package of frozen spinach, thawed
Zest and juice of 1 lemon
5 ounces of goat cheese
2 tablespoons fresh thyme leaves
1 large egg, beaten
Salt and pepper
Prep time
45 minutes
Cook time
1 hour 30 minutes
Total time
2 hours 15 minutes
8 servings
instructions
Combine the flours, pecans, and salt in a food processor. Pulse until nuts are finely chopped. Add in the butter and oil. Pulse until mixture begins to form small, pea-sized lumps. Add the water, and pulse until batter is evenly moistened. Add 1-2 tablespoons more of water if the mixture is too dry. Scrape the dough from the food processor and form it into a ball, kneading out any uneven parts with your hands. Wrap dough in plastic wrap and refrigerate until ready to use.
Preheat oven to 425 degrees Fahrenheit. Toss the turnip and yellow beets with a bit of oil, salt, and pepper in a large bowl. Toss red beets with oil, salt, and pepper in a separate bowl. Line a rimmed baking sheet with parchment paper, and spread out the turnips and both colored beets on the pan. Roast the veggies for about 30 minutes or until they’re tender and slightly browned.
Meanwhile, heat some olive oil on a skillet, and add onion. Cook until tender, and add garlic. Cook for about a minute more. Squeeze out the excess water from the spinach and add to the pan. Stir everything together, and remove pan from heat. Transfer mixture to a separate bowl and let cool.
Blend the goat cheese, lemon zest, lemon juice, thyme, and a dash of pepper in a food processor until combined. Stir the cheesy sauce into the spinach mixture until well-combined.
Line a baking sheet with parchment paper. Roll out the dough with a bit of flour until it’s round and about 14 inches in diameter. Transfer dough to the baking sheet. Scoop spinach mixture into the middle of the dough, and spread evenly, leaving about 1 inch of dough around the edges. Arrange the turnips and beets on top of the spinach mixture, overlapping where needed. Fold the extra inch of dough up around the filling, and brush the egg wash over the exposed crust.
Bake for about 40 minutes, or until the crust is golden brown and the filling has set. Let cool for a few minutes before slicing and serving.
⟶ recipe notes
This recipe was adapted from Eating Well with some differences
⟶ make it ahead
- Prepare the dough for the crust up to a day ahead of time and refrigerate until ready to bake
