Roasted Vegetable Galette
This Vegetable Galette is filled with sweet potato, butternut squash, beetroot, carrots, onions, garlic and blue cheese.
[adrotate group="2"] [adrotate group="4"]- 1 Tbls Butter (Unsalted)
- Half small Red Onion (chopped)
- 3 Cloves Garlic (chopped)
- 100g/3.5oz Cream Cheese (Philadelphia)
- 50g/1.76oz Blue Cheese (crumbled)
- ½ Tsp Thyme (Dried)
- Salt and Pepper
- 1 Small Sweet Potato (peeled and sliced ¼ inch thick)
- ¼ Butternut Squash (peeled and sliced ¼ inch thick)
- 1 Red Beetroot (peeled and sliced ¼ inch thick)
- 1 Large Carrot (peeled and sliced ¼ inch thick)
- 50g/1.76oz Blue Cheese (cut in small cubes)
- Crushed Sea Salt and Freshly Ground Pepper
- 1 Round Pastry Sheet or - 300g/10.6oz Plain Flour, 125g/4.4oz Salted Butter
- ice cold water to bind the dough.
- Beaten Egg for egg wash
- Sesame Seeds
In a skillet, melt the butter. Add the chopped onions and garlic, cook until softened.
Transfer the onions to a bowl, add the cream cheese, blue cheese, thyme, salt and pepper. Mix well and set aside.
Open the store bought pastry and leave it on its own packaging paper.
Spread the onion and cheese mixture on top of the dough, leaving a 2 inch border.
Arrange the vegetable slices on top alternating with different colours.
Sprinkle sea salt and freshly ground pepper over the vegetables.
Fold over the dough making pleats as you go around to close it.
Fold over the dough making pleats as you go around to close it.
Brush the dough with egg wash and sprinkle sesame seeds on top.
Bake in preheated oven 180C/350F for 1 hour or until vegetables are tender and the crust is golden brown.
Enjoy!