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Rustic Winter Vegetable Galette with Herbed Goat Cheese

A free-form winter tart of thinly sliced roots layered over herbed goat cheese in a golden, flaky crust — a little celebration for the rare and gift-like leap day of February 29.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings

Equipment

  • Baking sheet
  • Parchment paper
  • Mandoline or sharp knife

Ingredients
  

  • 1 sheet pie crust or puff pastry, chilled
  • 2 medium beets, very thinly sliced
  • 2 medium carrots, very thinly sliced
  • 1 medium parsnip, very thinly sliced
  • 1/2 cup herbed goat cheese
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme
  • 1 tablespoon olive oil
  • 1 egg, beaten
  • Honey for drizzling (optional)
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 400F (200C). Roll the chilled dough into a rough circle on a sheet of parchment and slide onto a baking sheet.
  • Spread the herbed goat cheese over the center, leaving a 2-inch border. Scatter with the minced garlic and half the thyme.
  • Arrange the thinly sliced root vegetables over the cheese in overlapping circles. Drizzle with olive oil and season with salt and pepper.
  • Fold the border up over the edge of the vegetables, pleating as you go. Brush the crust with the beaten egg and sprinkle with the remaining thyme.
  • Bake for 35 to 40 minutes, until the crust is deep golden and the vegetables are tender. Drizzle with a little honey and serve warm.