Roasted Root Vegetable Galette with Black Olives

Photo by happyhousewomen

Roasted Root Vegetable Galette with Black Olives

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Black olives are mixed into the whole wheat galette dough spiked with black kalmata olives, different kinds of fresh and seasonal root vegetables, spiked with goat cheese, it is a delicious main dish, and great for a holiday dish.

2 1/3 hours Prep: 25 minutes Cook: 70 minutes

244 calories per serving view nutrition facts

happyhousewomen

8 servings suggest servings

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Ingredients


For the crust:
1 1/4	cups	flour, all-purpose
1	cup	pastry flour, whole wheat
2	teaspoons	baking powder
1	teaspoon	sugar
1/2	teaspoon	salt
1/3	cup	water	or more as neede
1/4	cup	olive oil, extra-virgin
1/3	cup	kalamata olives	finely chopped pitted

For the filling:
1 1/2	cups	carrots	diced and peeled, about 3 medium or 4 small
1 3/4	cups	parsnips	diced and peeled, about 5 small or 4 medium
1 1/2	cup	butternut squash	diced and peeled, 1/2 medium
1	medium	beets	diced and peeled, about 1 cup
2	tablespoons	olive oil, extra-virgin	divided, or canola oil
2	teaspoons	rosemary leaves	freshly chopped, or 1/2 teaspoon dried
1	x	salt	to taste
1	x	black pepper	freshly ground to taste
1	each	garlic	1 head
1	cup	goat (chevre) cheese	crumbled, divided
1	large	egg
1	tablespoon	water	mixed with 1 large egg, for glazing

Directions

For the crust:

Combine whole wheat flour, all purpose flour, baking powder, sugar and salt in a food processor; pulse a few times.

Mix water and oil; sprinkle over the dry ingredients and pulse just until blended.

Add olives and pulse to mix.

(Alternatively, combine dry ingredients in a large bowl. Make a well in the center and add the water-oil mixture, stirring until well blended. Stir in olives.)

Press the dough into a disk; if it seems dry, add a little more water.

Wrap in plastic wrap and refrigerate for 1 hour or longer.

Meanwhile, preheat oven to 400 degrees F.

Coat a large baking sheet with cooking spray.

For the filling:

Combine all the roots vegetables, 1 tablespoon oil, rosemary, salt and pepper in a large bowl; toss to coat.

Spread the vegetables on the prepared baking sheet.

Cut the tip off the head of garlic.

Set on a square of foil, sprinkle with a little bit oil and pinch the edges of the foil together.

Place the packet on the baking sheet with the vegetables.

Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown and the garlic is soft, about 35 minutes. (The garlic may take about 8 minutes more.)

Transfer the vegetables to a bowl.

Unfold the garlic and let cool for a while.

Squeeze the garlic cloves into a small bowl; add the remaining 1 tablespoon oil and mash with a fork.

Mix well the mashed garlic to the roasted vegetables.

Add 3/4 cup goat cheese and toss to coat.

To assemble galette:

Roll the dough into a 1/4 inch thick and 14-inch circle rough .

Place the dough on a baking sheet with cooking spray.

Arrange the roasted vegetables on the dough, leaving a 2-inch border all around.

Fold the border up and over the filling to form a rim, pleating as you go.

Sprinkle the remaining 1/4 cup goat cheese over the vegetables.

Stir egg and water briskly; brush lightly over the crust.

Bake the galette at 400 degrees F until the crust is golden, 30 to 35 minutes.

Let cool for 12 minutes.

Serve warm.

Reviews

This is a fantastic recipe, I followed ingredients and direcitons exaclty, and the galette was delicious, and I love the black olives mixing in whole wheat dough, looked nicer and very tasty, I think I will make it as a Christmas dish.
about 1 month ago by happyhousewomen

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Nutrition Facts

Serving Size 91g

Amount per Serving

Calories 244 41% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 26mg	9%
Sodium 175mg	7%
Total Carbohydrate 32.0g	11%
Dietary Fiber 2.0g	7%
Sugars 2.0g
Protein 5.0g	9%