Roasted Root Vegetable Galette with Black Olives
Black olives are mixed into the whole wheat galette dough, different kinds of fresh, seasonal and roasted root vegetables, it is delicious!
Yield
8 servingsPrep
25 minCook
70 minReady
2⅓ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust | |||
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 | cup |
whole-wheat pastry flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
water
or more as neede |
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| ⅓ | cup |
kalamata olives
finely chopped pitted |
*
|
| For the filling | |||
| 1 ½ | cups |
carrots
diced and peeled, about 3 medium or 4 small |
|
| 1 ¾ | cups |
parsnips
diced and peeled, about 5 small or 4 medium |
*
|
| 1 ½ | cup |
butternut squash
diced and peeled, 1/2 medium |
*
|
| 1 | medium |
beets
diced and peeled, about 1 cup |
*
|
| 2 | tablespoons |
olive oil, extra-virgin
divided, or canola oil |
|
| 2 | teaspoons |
rosemary leaves
freshly chopped, or 1/2 teaspoon dried |
|
|
salt
to taste |
*
|
||
|
black pepper
freshly ground to taste |
*
|
||
| 1 | head |
garlic
|
|
| 1 | cup |
goat (chevre) cheese
crumbled, divided |
*
|
| 1 | large |
eggs
|
|
| 1 | tablespoon |
water
mixed with 1 large egg, for glazing |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust: | |||
| 296 | ml |
all-purpose flour
|
|
| 237 | ml |
whole-wheat pastry flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
water
or more as neede |
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 79 | ml |
kalamata olives
finely chopped pitted |
*
|
| For the filling: | |||
| 355 | ml |
carrots
diced and peeled, about 3 medium or 4 small |
|
| 414 | ml |
parsnips
diced and peeled, about 5 small or 4 medium |
*
|
| 355 | ml |
butternut squash
diced and peeled, 1/2 medium |
*
|
| 1 | medium |
beets
diced and peeled, about 1 cup |
*
|
| 3E+1 | ml |
olive oil, extra-virgin
divided, or canola oil |
|
| 1E+1 | ml |
rosemary leaves
freshly chopped, or 1/2 teaspoon dried |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 | each |
garlic
|
|
| 237 | ml |
goat (chevre) cheese
crumbled, divided |
*
|
| 1 | large |
eggs
|
|
| 15 | ml |
water
mixed with 1 large egg, for glazing |
|
Directions
For the crust:
Combine whole wheat flour, all purpose flour, baking powder, sugar and salt in a food processor; pulse a few times.
Mix water and oil; sprinkle over the dry ingredients and pulse just until blended. Add olives and pulse to mix.
(Alternatively, combine dry ingredients in a large bowl. Make a well in the center and add the water-oil mixture, stirring until well blended. Stir in olives.)
Press the dough into a disk; if it seems dry, add a little more water. Wrap in plastic wrap and refrigerate for 1 hour or longer.
Meanwhile, preheat oven to 400℉ (200℃). Coat a large baking sheet with cooking spray.
For the filling:
Combine all the roots vegetables, 1 tablespoon oil, rosemary, salt and pepper in a large bowl; toss to coat.
Spread the vegetables on the prepared baking sheet. Cut the tip off the head of garlic.
Set on a square of foil, sprinkle with a little bit oil and pinch the edges of the foil together.
Place the packet on the baking sheet with the vegetables.
Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown and the garlic is soft, about 35 minutes. (The garlic may take about 8 minutes more.)
Transfer the vegetables to a bowl. Unfold the garlic and let cool for a while.
Squeeze the garlic cloves into a small bowl; add the remaining 1 tablespoon oil and mash with a fork.
Mix well the mashed garlic to the roasted vegetables. Add ¾ cup goat cheese and toss to coat.
To assemble galette:
Roll the dough into a ¼ inch thick and 14-inch circle rough. Place the dough on a baking sheet with cooking spray.
Arrange the roasted vegetables on the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as you go.
Sprinkle the remaining ¼ cup goat cheese over the vegetables. Stir egg and water briskly; brush lightly over the crust.
Bake the galette at 400℉ (200℃) until the crust is golden, 30 to 35 minutes. Let cool for 12 minutes. Serve warm.
