Roasted Vegetable Galette

Roasted Vegetable Galette

(from Once Upon a Cutting Board -- http://www.onceuponacuttingboard.com/2011/10/thanksgiving-week-day-6-roasted.html)

Crust adapted from Martha Stewart, Filling adapted from Eating Well
Serves 6-10

For the dough:

2 1/2 cups all-purpose flour1 teaspoon salt1 cup cold unsalted butter, cut into small pieces

1/4 to 1/2 cup ice water

Pulse flour and salt briefly in a food processor until combined. Add butter and pulse about 10 seconds, until mixture resembles coarse crumbs with some larger pieces remaining. Add 1/4 cup of ice water and pulse until mixture begins to hold together. If it’s too dry, add up to 1/4
cup more ice water until dough holds (but is not wet or sticky). Remove dough from food
processor and shape into a disc. Wrap in plastic wrap and refrigerate until firm, about 1 hour or overnight.

For the filling:

1.5 cups chopped peeled carrots

1.5 cups chopped peeled parsnips

2 cups chopped peeled butternut squash

3 large shallots, peeled and chopped

1 head garlic

~2 tablespoons extra-virgin olive oil, divided

2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried

1/2 teaspoon salt, or to taste

Freshly ground pepper, to taste

¼ to ½ cup crumbled goat cheese

Preheat oven to 400°F.

Coat a large baking sheet with cooking spray. Chop carrots, parsnips, and squash into ½” uniform pieces. Combine vegetables with 1.5 tablespoons olive oil, rosemary, salt, and pepper in a large bowl and toss to coat. Spread the vegetables on the baking sheet. Cut the tips off one end of the head of garlic and drizzle the exposed cloves with a teaspoon of oil. Wrap garlic in foil and place on the baking sheet with the vegetables. Roast vegetables and garlic until tender (they don’t have to be completely soft because they will go in the oven again later), about 20-30 minutes. The garlic may need an additional 10-15 minutes in the oven on its own.

Transfer the vegetables to a large bowl. Unwrap the garlic and let cool slightly. Squeeze out
the garlic cloves into a small bowl and mash with 1 teaspoon olive oil. Add the mashed garlic to the vegetables and toss to coat. Reduce oven temperature to 375°F.

Once dough has chilled, roll it out on a floured surface or pastry mat into a 15” circle, about 1/4” thick. Line a baking sheet with parchment paper and transfer the dough onto the sheet. Arrange the roasted vegetables on top of the dough, leaving a 2-inch border around the edges. Sprinkle goat cheese over the vegetables. Fold the border of the dough up and over the filling to form a rim, pleating as you go. Bake until crust is golden brown, about 50-60 minutes. Serve warm.