Root Vegetable Galette

Arrange thin slices of celery root, kohlrabi, sweet potato and Japanese sweet potato into a kaleidoscope of farm-fresh goodness in our Root Vegetable Galette. Drizzle with a simple thyme vinaigrette. Your eyes will be delighted. Your taste buds will be pleased. You will marvel at the wonder of winter banquets spent in good company.   

Tips for Making a Galette

Making a galette isn’t as hard as it may seem. But, these tips will ensure you have a seamless end product regardless. To start, chill the dough before rolling it out to prevent it from becoming sticky. When filling the galette, leave some of the crust exposed so that you can fold the edges into the center with all the charm of a rustic tart. You also do not want to miss the egg wash. This final step before baking is going to result in a golden finish.

Root Vegetable Galette Recipe

Ingredients

• 2 cups all-purpose flour 
• ½ tsp kosher salt 
• 2 sticks cold butter, cut into cubes 
• ¼ cup ice water 
• 1 tbsp white vinegar 
• 1 egg yolk plus 1 tsp milk whisked, for brushing 

For the Filling: 

• 1 small sweet potato, thinly sliced  
• 1 small Japanese sweet potato, thinly sliced 
• 1 small kohlrabi, thinly sliced  
• 1 small celery root, peeled and thinly sliced 

For the Drizzle: 

• 1 1/2 tsp chopped fresh thyme 
• 1 tbsp red wine vinegar 
• 1 tbsp olive oil 

Instructions 

1. In a food processor, pulse the flour and the salt for 2 seconds. 
2. Add the butter and pulse a few times until the butter is the size of peas.   
3. Add the water and vinegar and pulse a few more times. The dough will look like a pile of wet crumbs. It does not need to come to a ball.   
4. Remove the dough from the food processor onto a generous piece of plastic wrap. Pick up the corners and twist tightly to make the dough form a solid ball, then press the dough into a disk. If it’s still crumbly, gently press with your palms, but do it quickly, you don’t want to melt the butter. Refrigerate for 30 minutes. 
5. Preheat oven to 375 degrees and line a large baking sheet with parchment paper and set aside. 
6. On a lightly floured surface, roll out the pie crust dough into a 14-inch circle.  
7. Arrange the vegetables slices on top of the crust, leaving 2 inches of crust around the edges. Drizzle with olive oil and season with salted pepper. Fold the outer edges of the crust up and brush the dough with the egg wash. 
8. Bake until the vegetables are tender and the crust is golden brown, 45 to 50 minutes. 
9. Meanwhile, whisk together olive oil, vinegar, and chopped thyme. 
10.  Remove the galette from oven, drizzle the oil/vinegar/thyme mixture over vegetables, slice and serve hot.  

Recipe and Styling by Anna Franklin / Photography by Dave Bryce 

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