Beet and Carrot Galette

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This savory galette recipe with beets, carrots, and gouda is rustic, earthy, and delicious.

It’s easy to make, especially if you have a mandoline. I was able to find a mix of colorful beets and carrots, and that helped make this dish even prettier. 


Ingredients for this Veggie Galette

  • 1 pie crust
  • 4 ounces gouda, shredded
  • 1 golden beet, thinly sliced (1/8 inch)
  • 1 red beet, thinly sliced (1/8 inch)
  • 3 to 5 carrots, multicolored if possible, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon each salt & pepper
  • 1 egg

How to Make this Savory Galette Recipe

  • Preheat oven to 375 degrees F (190 C).
  • Roll out dough to a 12-inch round and place on parchment paper on a cookie sheet.
  • Place gouda in the center of the pie crust, spreading out while leaving a 2-inch border.
  • Arrange beets and carrots in a pattern on top of the gouda.
  • Drizzle with a tablespoon of olive oil and sprinkle salt and pepper on top.
  • Fold edges up over and slightly overlap dough on itself.
  • Beat egg in a small bowl and brush on dough edges.
  • Bake for 40 to 50 minutes or until golden brown.
  • Remove from the oven and let rest for 5 minutes, then cut and serve.
beets and carrots on pastry
savory galette recipe with beets and carrots

Other Root Vegetable Recipes To Enjoy

savory galette on parchment

I hope you enjoy this delicious, savory beet and carrot galette recipe! 


Yield: 4 servings

Beet and Carrot Galette

Beet and Carrot Galette

This savory galette recipe with beets, carrots, and gouda is rustic, earthy, and delicious.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 pie crust
  • 4 ounces gouda, shredded
  • 1 golden beet, thinly sliced (1/8 inch)
  • 1 red beet, thinly sliced (1/8 inch)
  • 3 to 5 carrots, multicolored if possible, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon each salt & pepper
  • 1 egg

Instructions

  1. Preheat oven to 375 degrees F (190 C).
  2. Roll out dough to a 12-inch round and place on parchment paper on a cookie sheet.
  3. Place gouda in the center of the pie crust, spreading out while leaving a 2-inch border.
  4. Arrange beets and carrots in a pattern on top of the gouda.
  5. Drizzle with a tablespoon of olive oil and sprinkle salt and pepper on top.
  6. Fold edges up over and slightly overlap dough on itself.
  7. Beat egg in a small bowl and brush on dough edges.
  8. Bake for 40 to 50 minutes or until golden brown.
  9. Remove from the oven and let rest for 5 minutes, then cut and serve.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 376Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 79mgSodium: 778mgCarbohydrates: 30gFiber: 4gSugar: 6gProtein: 12g
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