Go for a full array of vegetable colors, and don't stress for even a second about making the edges even—this galette's charm lies in its being super rustic. Serve with a big salad with a bracing vinaigrette and prepare to be picking crust crumbs off your plate. —Kendra Vaculin
- Prep time 40 minutes
- Cook time 1 hour
- Serves 4 to 6
- For the dough:
unsalted butter, cold and cut into little pieces
- For the assembly:
small or 2 large shallots, peeled and thinly sliced
Kosher salt and freshly ground black pepper
goat cheese, at room temperature
(heaping) finely chopped fresh rosemary
(heaping) finely chopped fresh thyme
carrot, peeled and sliced into 1/8- to 1/4-inch thick rounds
sweet potato, sliced into 1/8- to 1/4-inch thick rounds
turnip, peeled and sliced into 1/8- to 1/4-inch thick rounds
- To make the dough, mix flour and salt together in a large bowl. Add the butter pieces and mix and mush using your fingers until the flour resembles wet sand, with some small butter chunks bits remaining. Add the beaten eggs into the bowl and mix in with a fork. Use your hands again to bring the dough together, then dump it onto a lightly floured surface to knead a few times. Form dough into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- To assemble the galette, melt the remaining butter in small pan over medium-high heat. Add the sliced shallots and season with salt and pepper. Sauté until soft and slightly golden, about 8 to 10 minutes. Set aside.
- In a small bowl, use a fork to mash together the goat cheese, rosemary, and thyme.
- Preheat oven to 375° F.
- Unwrap the dough disc and set on a lightly floured surface. Roll out to 1/4-inch thickness, about an 11- by 14-inch rectangle. Transfer to a parchment paper-lined sheet pan.
- Spread the herbed goat cheese onto the dough rectangle, leaving about a 1/2-inch edge around the edges. Sprinkle the shallots evenly across the cheese layer. Finally, shingle the vegetable rounds over the cheese and shallots. You may not use all of the rounds that you cut (depending on the size of the original vegetables), but don't be afraid to really load it up!
- Fold the edges of dough over the vegetables, overlapping as you go. Neatness is not required or even requested! This will be delicious even if it's amorphous.
- Brush the crust lightly with the beaten egg. Brush the visible vegetables with olive oil. Sprinkle salt and pepper over the whole thing, and then stick it in the oven. Bake for 40 minutes, rotating halfway through. Allow to cool slightly on the baking sheet before transferring to a cutting board to slice. Brownie-style or pizza-style, the slicing is dealer's choice. This is great warm and at room temperature.