Roasted Vegetable Galette

8 servings

Author: Adapted with Changes from Louisiana Cookin’

Ingredients:

For the pie pastry:

2 cups all-purpose flour
½ tsp kosher salt
1 cup 227 g cold unsalted 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:

2 Tbsp unsalted butter
1/2 cup chopped red onion
3 garlic cloves chopped
2 tsp red wine vinegar
3 ounces cream cheese softened
3 Tbsp crumbled blue cheese
1 tsp chopped fresh thyme
1/4 tsp kosher salt
1/4 tsp ground black pepper

For the veggetable layer:

1 small sweet potato peeled and sliced 1/4 inch thick (you can use a combination of orange and white flesh sweet potatoes)
1/4 peeled butternut squash thin end, sliced 1/4 inch thick
1 small red beet peeled and sliced 1/4 inch thick
1 small carrot regular of heirloom with different colors, peeled and sliced 1/4 inch thick
2 Tbsp crumbled blue cheese
1 teaspoon coarse sea salt

For drizzling:

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

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