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Beet, Parsnip, and Goat Cheese Galette
Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
 
Author: @theingdex
Ingredients
Dough
  • 1 ⅓ cups flour
  • ½ tsp salt
  • ½ cup vegetable shortening
  • 1 egg white
  • 1 tsp white vinegar
  • 3-6 tbsp water (ice cold)
Galette
  • 2 medium beets
  • 1 medium parsnip
  • 2 shallots
  • 1 tbsp fresh thyme
  • 1 cup goat cheese
  • 1 egg yolk
  • 2 tbsp olive oil
  • Salt and pepper to taste
Instructions
For the dough:
  1. Use your favourite pie dough recipe or use ours below!

  2. Mix flour and salt in a large bowl.

  3. Cut your shortening into this dry mixture using a fork or dough blender until coarse crumbs are created.

  4. Add the egg white and white vinegar. Mix. Add ice cold water as needed until the dough sticks together.

  5. Shape the dough into a ball, slightly flatten, wrap it tightly in cling wrap and place it in your fridge for at least 30 minutes.

For the galette:

  1. Preheat your oven to 400oF.

  2. Thinly slice the beets, parsnips and shallots using a mandoline or sharp knife. Keep these in separate bowls.
  3. Toss beets and parsnips with olive oil.
  4. Flour your surface and roll out your dough into a circle that’s about 14 inches in diameter. (Tip: You can also roll out your dough between two pieces of plastic wrap to minimize the mess – no flour needed!)
  5. Spread goat cheese onto the crust, leaving a border around the perimeter of the crust that’s about two inches wide.
  6. Place your beets, parsnips, and shallots on top of the goat cheese one layer at a time. (This is where you can get creative and craft your own masterpiece!)
  7. Sprinkle thyme, salt and pepper on top.
  8. Fold and press in the 2-inch border to create a crust.
  9. Make an egg wash with the egg yolk and brush your crust with it.
  10. Place the galette on a cookie sheet and bake at 400oF for 15 minutes. Lower the temperature to 375oF and bake for another 30-45 minutes, or until vegetables are fork-tender and the crust is golden. If you find the crust is browning too quickly, cover with tin foil.

  11. Let cool for 15 minutes. Slice and serve!