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Roasted Autumn Vegetable Galette with Goat Cheese


Oh hey.  Do you like pie?  I made a pie.  Sort of.  It’s called a galette.  It’s rustic and beautiful.  Full of sweet vegetables and goat cheese. Laced with roasted garlic and rosemary.  It’s golden.  It’s comfort.  A mosaic of color and flavor…

A peppery pile of baby arugula dressed with lemon and olive oil is all this needs beside it. They are very happy together.

Enjoy your Monday.  It’s a great big day for us to spin with actions and words.  Make them sweet as pie.

Roasted Vegetable Galette with Goat Cheese

Serves 8 as an appetizer or 4-6 as a meal

  • 1 1/2 cups diced peeled carrots (3 medium)
  • 1 1/2 cups diced peeled parsnips (3 medium)
  • 2 cups diced peeled butternut squash (about half a medium squash)
  • 1 cup diced peeled red or golden beets (1-2 medium)
  • 2 tablespoons olive oil, divided
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • Cracked black pepper, to taste
  • 1 head garlic
  • 1 (4-ounce) log goat cheese, crumbled
  • 1 pie crust (store or homemade)
  • 1 egg mixed with 1 tablespoon water, for glazing
  1. Preheat oven to 400F and line a large baking sheet with parchment paper.
  2. Combine carrots, parsnips, squash and beets on lined baking sheet.  Drizzle with 1 tablespoon olive oil and sprinkle with rosemary, salt and pepper.  Toss to combine.  Cut the top off the head of garlic exposing a bit of each clove.  Place garlic on a square of foil and sprinkle with a tablespoon of water. Pinch foil together at top into a small packet. Place on baking sheet with vegetables.  Roast veggies for 35 minutes, stirring every 10 minutes, until tender.  Garlic is done when cloves are easily pierced by a fork.  Let cool slightly.
  3. Transfer roasted vegetables to a large bowl.  Squeeze roasted garlic into a small bowl and mash with remaining tablespoon of olive oil.  Toss veggies with garlic mixture and 3/4 of the log of crumbled goat cheese.
  4. Line an unrimmed baking sheet with parchment and allow crust to come to room temperature. Unroll crust in center of sheet.  Pile veggies in center, leaving a 2 inch border all the way around. Sprinkle with remaining goat cheese. Fold crust up around veggies, pleating as you go.  Brush edges of crust lightly with egg wash.
  5. Bake for 35 minutes at 400F or until crust is golden (place a piece of foil loosely over galette if top of crust begins to brown too much before bottom is browned). Let cool 10 minutes before cutting into wedges.

Adapted from Eating Well

More → Appetizers , Veggie Mains

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