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Prep time
1 hour 40 minutes
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Cook time
1 hour 5 minutes
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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
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Ingredients
- For the pastry
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110 grams
(3¾ ounces, generous ¾ cup) plain (all-purpose) flour, plus extra for dusting
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110 grams
(3¾ ounces, generous ¾ cup) wholemeal (whole-wheat) flour
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150 grams
(5½ ounces, ⅔ cup) cold unsalted butter, diced
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1/2 teaspoon
fine salt
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100 grams
(3½ ounces) mature cheddar, grated
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60 to 80 milliliters
(2 to 2½ ounces, 4 to 5 tablespoons) ice-cold water
- For the filling
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450 grams
(1 pound) heritage (rainbow) carrots
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2 tablespoons
harissa paste
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1 tablespoon
honey
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1/2 teaspoon
flaky sea salt
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2 to 3 sprigs
fresh thyme, plus extra to garnish
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150 grams
(5½ ounces, ⅔ cup) mascarpone cheese
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1
egg, beaten
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Parmesan, for grating
Directions
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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.
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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.
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Heat the oven to 220°C (200°C fan/425°F/gas mark 7).
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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.
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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.
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Finely chop the fresh thyme and mix with the mascarpone.
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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.
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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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