Roasted Root Vegetable Galette with Chèvre and Thyme

Roasted Root Vegetable Galette with Chèvre and Thyme

Roasted Root Vegetable Galette with Chèvre and Thyme

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit

 45 minutes

Grocery List via Instacart

Details

Servings: 8
Calories: 330
Protein: 5g
Fiber: 7g
Sugar: 10g
Carb Total: 27g
Saturated: 5g
Fat Total: 21g
Weight Watchers: 8 Points
Show More

Cuisine

side dish

Comments

Ingredients

1 tsp balsamic vinegar
2 carrots, peeled and cut into 1 inch pieces
bunch of fresh thyme, chopped
3 cloves garlic, peeled
2 tbsp crumbled fresh goat cheese
olive oil
2 parsnips, peeled and cut into 1 inch pieces
pepper
1 pie crust
1 small red onion, cut into chunks
1 rutabaga, peeled and cut into 3/4 inch pieces
freshly ground salt
1 small sweet potato, peeled and cut into 1 inch pieces
2 small turnips, peeled and cut into 1 inch pieces

Instructions

Preheat oven to 475F.

Place the vegetables on a large rimmed baking sheet lined with parchment paper.

Drizzle with olive oil and season with salt, pepper and thyme. Toss to coat. Roast in oven for 17 minutes, stirring once at the 12 minute mark.

Remove from oven and set aside.Reduce heat to 350F. Line another baking sheet with parchment paper.Prepare pie pastry according to directions. On a floured surface, roll dough out into a circle with 1/4 cm thickness.

Place on prepared baking sheet.Mound roasted vegetables into the center of the dough, alternating with chvre so that it is evenly dispersed.

Drizzle with balsamic if using.Fold sides of pastry up over the vegetables. It doesn't have to be perfect!

Bake in preheated oven for 25 to 30 minutes, or until crust is golden brown.

View original preparation instructions

AI Coach

Personal Notes

Organization Tags

Tags easily organize your Recipe Library

Comments