British

Roasted Carrot & Harissa Galette

by:
March  2, 2022
5
7 Ratings
Roasted Carrot & Harissa Galette
Photo by Laura Edwards
  • Prep time 1 hour 40 minutes
  • Cook time 1 hour 5 minutes
  • Serves 8 to 10
Author Notes

It’s the free-form, effortless nature of galettes that I find most attractive. Not constrained by the walls of a pie pan or the expectation of perfectly straight edges, it’s a beautifully humble, rustic bake that looks a little different every time you make it. This savory version with its crisp, flaky crust and colorful, spicy filling is light enough to take along for a picnic and filling enough for a weeknight dinner.

Recipe excerpted with permission from A Good Day to Bake by Benjamina Ebuehi, published by Quadrille, March 2022. —Benjamina Ebuehi

What You'll Need
Ingredients
  • For the pastry
  • 110 grams (3¾ ounces, generous ¾ cup) plain (all-purpose) flour, plus extra for dusting
  • 110 grams (3¾ ounces, generous ¾ cup) wholemeal (whole-wheat) flour
  • 150 grams (5½ ounces, ⅔ cup) cold unsalted butter, diced
  • 1/2 teaspoon fine salt
  • 100 grams (3½ ounces) mature cheddar, grated
  • 60 to 80 milliliters (2 to 2½ ounces, 4 to 5 tablespoons) ice-cold water
  • For the filling
  • 450 grams (1 pound) heritage (rainbow) carrots
  • 2 tablespoons harissa paste
  • 1 tablespoon honey
  • 1/2 teaspoon flaky sea salt
  • 2 to 3 sprigs fresh thyme, plus extra to garnish
  • 150 grams (5½ ounces, ⅔ cup) mascarpone cheese
  • 1 egg, beaten
  • Parmesan, for grating
Directions
  1. To make the pastry, add the flours, butter, and salt to a large bowl. Use your fingertips to rub the butter into the flour. You want quite a coarse mixture, so a few small chunks of butter are fine. Stir in the grated cheese. Make a well in the middle and add the ice-cold water a tablespoon at a time, using a table knife to stir until the dough comes together. You may not need to use all the water.
  2. Turn the dough out onto a lightly floured work surface and knead gently and briefly to bring the dough together. Flatten the pastry to a thick disk, wrap it in plastic wrap, and chill in the refrigerator for 1 hour.
  3. Heat the oven to 220°C (200°C fan/425°F/gas mark 7).
  4. Peel the carrots and slice bigger ones lengthways into quarters and smaller ones in half. Toss them in a bowl with the harissa, honey, and salt and give everything a good mix with your hands to make sure the carrots are all evenly coated.
  5. Arrange the carrots evenly on a baking sheet, making sure they don’t overlap (you may need to use two baking sheets). Roast the carrots for 25 to 30 minutes, turning halfway, until they’re fork soft. Set aside to cool a little until you’re ready to assemble.
  6. Finely chop the fresh thyme and mix with the mascarpone.
  7. Lightly dust the work surface with a little flour and roll out the pastry into a large circle about 35 centimeters (14 inches) in diameter. Spread the mascarpone over the pastry, leaving a 3-centimeter (1¼-inch) border around the edge. Arrange the carrots on top of the mascarpone—you can have them all facing the same direction and overlapping a little or just arranged randomly. Fold over the edges of the pastry to enclose and then brush with the beaten egg. Grate some Parmesan on the crust and bake for 40 to 45 minutes until the pastry is well browned and crisp.
  8. Remove from the oven, grate a little more Parmesan over the top, and add some extra thyme leaves before serving warm.
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4 Reviews

ellisb
ellisb March 30, 2022
This is a glorious galette. I swapped herby goat cheese for the mascarpone since that was what I had in the fridge, and it is seriously delicious. The cheese in and on the crust really takes it to the next level. Very flaky crust, too!
 
Aurora K.
Aurora K. March 18, 2022
I hope to see more of this chef/baker/author/instructor‼️ What a soothing, elegant, beautiful person & presentation‼️ What an incredibly delightful voice & manner‼️ Please share with us the version of harissa that includes rosewater — I kept looking & could not find any reference to it in the recipe‼️
Is it just that we add some of our own rosewater to the harissa? Or is there a product with the rosewater built in?
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
 
Clegerotr
Clegerotr March 18, 2022
Bengamina is a wonderful instructor. The recipe is perfect. Will bring this over to impress friends
 
Jordan1324
Jordan1324 March 8, 2022
This looks awesome, but the recipe is missing a step. After you roll out the pastry - move it to the baking sheet before you start to assemble the ingredients on top for baking. Otherwise it will be lovely, but impossible to get off the work surface.