On food

Root vegetable galette



Today I woke up to a beautiful 74 degree morning. It didn’t last long, but chilled my toes just enough to bring back all the nostalgia of cooler seasons. There is no better time of year than late October (one reason we chose the wedding date we did). Especially after going through four long months of that kind of heat that soaks into your soul and makes just breathing seem nearly impossible. Am I exaggerating? Maybe. Doubtful, but maybe… a tad. It’s just always seemed as if our town was closest to the sun. Summers are brutal. I become a bit of a hermit– basically the opposite of every other person around here. This morning was a tease, but it reminded me of all the beautiful things that are coming soon. What I’m getting at here is that all of this madness running through my head is what has influenced tonight’s dinner. I’m sure of it. Cool weather root veggies for the win!




2 cups all-purpose flour
1 tsp sugar
1 teaspoon seasoning salt (or sea salt– additional salt needed for veggies)
12 tbsp butter (I used olive oil– additional olive oil needed for veggies)
1/2 cup ice water
1 large beet, cubed
2 large carrots, sliced
1 large sweet potato, cubed (2 cups)
1/3 cup cilantro, chopped
4 oz. feta cheese
2 tsp dijon mustard (I used more)
Garlic powder
Salt & pepper to taste
Egg or milk (for exposed dough finish)





In a mixing bowl, combine flour with salt and sugar. Using mixer, add in butter (or olive oil) until coarse. Pour in water and begin to knead the dough until you can form a ball. Flatten dough into a small disk, wrap in plastic and place in fridge for 30 minutes (or longer).
Preheat oven to 400° F. Arrange vegetables on a baking sheet. Drizzle with olive oil and bake until carrots begin to soften. Dust with additional seasoning salt (or sea salt) and set aside until cooled. In a mixing bowl, combine cilantro, cooled vegetables and mustard. Mix to coat veggies.
On a floured surface, roll the dough into a 12-inch circle. Move to baking sheet lined with parchment paper. Alternate between spooning vegetables and cheese in center of dough until you run out of ingredients, topping with cheese, garlic powder and oregano. Fold borders of dough over veggies and cheese, pleating the edge to make it fit. Finish outside of dough with an egg or milk wash (I used egg). Bake for 30-40 minutes in the 400° oven. Cut and serve warm.


Galettes are great for dessert/pie type eats, too. Let me know what your favorite stuffing is! Happy eating!





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