How To Make Root Vegetable and Goat Cheese Galette
A savory pastry filled with roasted root vegetables and creamy goat cheese.
Serves:
Ingredients
- 1 pre-made pie crust
- 1 medium sweet potato, peeled and thinly sliced
- 1 medium beet, peeled and thinly sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 oz crumbled goat cheese
- 1 egg, beaten
- 1 tbsp water
Instructions
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Preheat oven to 375°F.
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In a large mixing bowl, toss sweet potato, beet, onion, garlic, olive oil, salt, and black pepper until fully coated.
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On a lightly floured surface, roll out pie crust to approximately 12 inches in diameter.
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Transfer pie crust to a parchment-lined baking sheet.
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Arrange the vegetable mixture in the center of the pie crust, leaving about 2 inches around the edge.
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Sprinkle goat cheese evenly over the vegetables.
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Fold the edges of the pie crust over the filling, pleating as necessary.
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In a small bowl, whisk together egg and water. Brush the edges of the pie crust with the egg wash.
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Bake for 40-45 minutes or until the crust is golden brown and the vegetables are tender.
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Let cool for a few minutes before slicing and serving.
Nutrition
- Calories : 442kcal
- Total Fat : 27g
- Saturated Fat : 8g
- Cholesterol : 63mg
- Sodium : 512mg
- Total Carbohydrates : 38g
- Dietary Fiber : 4g
- Sugar : 8g
- Protein : 11g
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