Goat's cheese and veggie galette

Ahh, autumn! The perfect season to bake pies, prepare casseroles, soups, and simple yet wonderfully comforting meals. A galette is like an easier and beginner-friendly cousin of a pie, and I love making it when I want to use a variety of vegetables in one dish. This galette features five different vegetables resting on top of a soft goat cheese cream.

Recipe

Galette Base

Find the recipe here!

Goat Cheese Cream

100g crème fraîche
250g goat cheese spread
3 tbsp orange juice
1/2 tbsp maple syrup
Pepper
Salt

Vegetable Filling

1/3 pumpkin
1/3 sweet potato
1/4 zucchini
1/2 carrot
1/2 shallot

For brushing

1 egg

On top

Sage
Roasted pistachios and pecans
Honey or maple syrup

Prepare the galette base and refrigerate for at least an hour or overnight. Take the dough out of the refrigerator and roll it into a circle until it is about 3mm thick.

Mix all the goat cheese cream ingredients together until there are no lumps. Spread the goat cheese cream over the dough like on a pizza (leave 3 cm of the dough edges without cream).

Peel and slice all the vegetables into thin pieces and arrange them on top of the goat cheese cream. Fold the edges inward. Crack one egg into a bowl and use a pastry brush to apply a thin layer to the edges of the wrapped dough.

Bake in the oven at 200°C for about 20–30 minutes, or until the edges are golden brown.

When the galette is ready, take it out of the oven, drizzle honey or maple syrup on top, and sprinkle with roasted nuts.