Roasted Vegetable Galette
Yo. It’s the last week of November. Thanksgiving is tomorrow. And boy have I got a November/fall/Thanksgiving dinner recipe for you.
Last week we covered Thanksgiving dessert with this pecan pie. And today we’ve got another pie. But a savory one. In galette form. Loaded with succulent roasted vegetables. And a sour cream filling. And so much more goodness. Which I will definitely tell you about if you’d be so kind as to scroll down.
Galettes are my favorite typa pie to create. Because they’re free-form. Which means they require no pie dish. And are allowed to be messy. And are encouraged to not be perfect. And are supposed to have more of a rustic, homey vibe to ‘em, knowwhatimsayin.
So that’s why I like galettes. Because they’re unfussy and not finicky and hard to mess up.
And. They’re every bit as delicious as a regular pie.
Especially this galette. This roasted vegetable galette. SO DELICIOUS.
This vegetable galette is made with my favorite pie crust. I’ve done a lot of research and testing in my quest to find the prefect pie dough. And I think this is it.
The ingredient ratios, the mixing method used, the vodka addition- all these elements work together to form a pie crust that is so flaky, so crispy, so buttery, so tender, and so ideal.
Now. After the dough is rolled out, it’s spread with a mixture of sour cream and Parmesan cheese.
This creamy, rich, tangy, salty dairy goodness, while obviously adding so much flavor to our lovely vegetable galette here, also encases and tenderizes the roasted vegetables and helps bring the galette together.
And I don’t even like sour cream okay.
And the vegetables. Carrots, sweet potatoes, white potatoes, red peppers, red onions, cherry tomatoes - we’ve got so much vibrant color and flavor going on here.
The veggies are tossed with olive oil, sliced garlic, fresh herbs, and salt and pepper.
They’re then scattered atop the sour cream mixture, cocooned in the perfect flaky dough, and sent to the oven to bake up into a mouth-watering savory galette beauty with veggies that have been roasted to tender, juicy, succulent perfection.
I love pie crust. I love dairy. I love roasted vegetables. I love garlic and herbs. I love olive oil. So you best believe I friggin love this roasted vegetable galette.
Flaky, buttery pie crust. Rich, creamy, cheesy filling. Succulent, tender roasted vegetables. Roasted vegetable galette - you are everything.
Happy Thanksgiving :)
Roasted Vegetable Galette
Yield: about 8 servings
Crust:
1 1/4 cups flour
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup (1 stick) cold butter, cubed
2 tablespoons ice water
2 tablespoons cold vodka
Filling:
2 large carrots, peeled and chopped
1 sweet potato, thinly sliced
1 white potato, thinly sliced
1 red pepper, sliced
1 red onion, sliced
Handful of cherry tomatoes
3 tablespoons olive oil
3 garlic cloves, sliced
Couple sprigs of fresh thyme and rosemary (or 1/2 teaspoon of each dried)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sour cream
2 tablespoons Parmesan cheese
1. Crust: In a food processor, pulse together half the flour and all the sugar and spices. Sprinkle in the cubed butter and pulse till all the flour is coated in butter, you have cottage cheese-like clumps, and the dough is almost homogenous. Pulse in the remaining flour until you get pea-sized crumbs. Do not over mix! (Click here for a video tutorial.)
2. Sprinkle in the water and vodka and pulse a few times until you have small crumbs again. Do not pulse until a dough forms - the dough should still be crumbly. If the dough sticks together when you press it between your fingers, it's done. If it doesn't clump, pour in a drop more water and pulse again until the dough sticks together when pressed between your fingers.
3. Pack the dough together with your hands, flatten, and wrap it in a large piece of parchment paper. Chill dough for 40 minutes in the fridge or 25 minutes in the freezer. While chilling, prepare filling.
4. Filling: Preheat oven to 375 F. Toss the vegetables with the olive oil, garlic, and spices and spread in single layer onto a baking sheet. Roast for 30 minutes, until mostly tender, stirring halfway through. Don’t turn off oven.
5. Stir together the sour cream and Parmesan cheese and set aside.
6. Remove dough from fridge, unwrap the parchment (leaving it on the parchment), and flour the top of dough and a rolling pin. Roll dough out into a thin circle (doesn’t have to be perfect). Spread the sour cream mixture onto the dough, leaving a 2-inch border empty all around. Scatter the roasted vegetables over the sour cream. Fold over the empty border of dough on top of the vegetables.
7. Lift the galette by the parchment paper and place it onto a baking sheet. Brush the border of the galette with milk.
8. Bake galette (on 375 F) for 25-35 minutes, until it’s golden brown on top and bottom and the vegetables are tender. Drizzle with olive oil and sprinkle with flaky salt before serving.
