Root Vegetable Galette

Makes 4 portions



For the dough

2 cups all-purpose flour, plus more for dusting

¾ cup cold butter, cut into pieces

1 tsp sugar

½ tsp salt


For the Filling

2 TB
 butter, melted

1 tsp dried thyme

1 tsp dried oregano

½ tsp dried rosemary

2 medium carrots, cut into smaller sticks

½ bunch radishes, ends removed, and quartered

½ bunch turnips, ends removed, and quartered

½ small onion, thinly sliced

2 garlic cloves, minced

1/3 cup goat cheese, softened


1/4 cup freshly grated parmesan

2 TB honey



For the dough add all ingredients into a food processor and pulse until mixture is crumbly. Scrape mixture into a bowl and knead until a ball forms. Cover and place in the fridge while you are preparing vegetables.

Preheat the oven to 375°F. Line a baking sheet with parchment paper. Mix melted butter, thyme, oregano, rosemary, carrots, turnips, and radishes. Bake for 10 minutes or until the veggies begin to soften. Remove pan and add onions and garlic. Coat with butter and continue to bake for another 5 minutes. Remove from oven and let cool.

Once veggies are done cooking remove dough from the fridge and roll out on a lightly floured piece of parchment paper until about 12 inches across, and as round as possible.

Spread goat cheese over the base of the galette. Lift the rolled dough and parchment up and place into a 9 inch cast iron pan.

Scoop vegetable mixture into centre and fold the extra dough over toward the middle. Secure any seams by pinching with your fingers.

Cover cast iron pan and place in the fridge for another 30 minutes, minimum.

Heat oven to 400°F and bake galette for 15-20 minutes, until veggies are soft and edges of crust are browning. Remove from oven and drizzle honey over top. Place back in oven and bake for another 5 minutes. Remove from oven and top with parmesan.

Serve warm. Enjoy!