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Roasted Root Vegetable Galette with Black Olives

 
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Black olives are mixed into the whole wheat galette dough, different kinds of fresh, seasonal and roasted root vegetables, it is delicious!

Yield

8

servings

Prep

25

min

Cook

70

min

Ready

2⅓

hrs

Trans-fat Free
 

Ingredients

For the crust:
296 ml all-purpose flour
237 ml whole-wheat pastry flour
10 ml baking powder
5 ml sugar
2.5 ml salt
79 ml water
or more as neede
59 ml olive oil, extra-virgin
79 ml kalamata olives
finely chopped pitted
*
For the filling:
355 ml carrots
diced and peeled, about 3 medium or 4 small
414 ml parsnips
diced and peeled, about 5 small or 4 medium
*
355 ml butternut squash
diced and peeled, 1/2 medium
*
1 medium beets
diced and peeled, about 1 cup
*
30 ml olive oil, extra-virgin
divided, or canola oil
10 ml 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
237 ml goat (chevre) cheese
crumbled, divided
*
1 large eggs
15 ml 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℉ (200℃). 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 ¾ cup goat cheese and toss to coat.

To assemble galette:

Roll the dough into a ¼ 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 ¼ cup goat cheese over the vegetables. Stir egg and water briskly; brush lightly over the crust.

Bake the galette at 400℉ (200℃) until the crust is golden, 30 to 35 minutes. Let cool for 12 minutes. Serve warm.

 

* not incl. in nutrient facts

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Comments

Smith
England
 about 11 years ago

I just found this recipe, sounds very good, and I like this recipe photo, let me feel hungry. Good recipe and good photos too.

Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 24441% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 175mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 9g
Vitamin A 81% Vitamin C 3%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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