A super flaky crust—like the pâte brisée in this recipe—provides the best-ever canvas for everyday root vegetables; like carrots, parsnips, potatoes, and beets. Sour cream gives this dish richness, while Parmigiano Reggiano cheese lends a nutty bite; all while letting the vegetables shine. This rustic but elegant galette makes an outstanding main course—whether you eat meat, or not.

Root Vegetable Galette

Category

Category name

Serves

4 to 6

Ingredients

  • 1¼ cups all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 4 ounces unsalted butter, cubed and chilled
  • Ice water
  • 1 medium carrot, peeled and very thinly sliced on a bias
  • 1 small parsnip, peeled and very thinly sliced on a bias
  • 1 small red potato (not baby), very thinly sliced
  • 1 small sweet potato, peeled and thinly sliced
  • 1 medium red onion, very thinly sliced
  • 1 small beet, peeled and very thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon thyme leaves
  • ¼ cup sour cream, plus more for serving
  • ¼ cup freshly grated Parmigiano Reggiano cheese, plus more for serving
  • 1 large egg beaten with 1 teaspoon water or milk to form an egg wash

Method

  • In the bowl of a food processor, combine the flour, 1 teaspoon salt and ½ teaspoon pepper; pulse to mix. Scatter the cold butter on top and pulse until it is the size of small peas. While pulsing, drizzle in 1/3 cup ice water until the mixture is evenly moistened. Transfer the mixture to a work surface, gather up any crumbs and knead gently just until the dough comes together. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour.
  • Preheat the oven to 450°F. In a large bowl, toss the carrot, parsnip, red potato, sweet potato and onion with the olive oil and thyme. Season generously with salt and pepper; toss again.
  • On a lightly floured work surface, roll out the dough to a 14-inch round. Carefully transfer to a parchment paper-lined baking sheet. Spread the ¼ cup of sour cream over the dough, leaving a 1½-inch border. Sprinkle ¼ cup of the Parmigiano Reggiano cheese on top. Arrange the seasoned vegetables over the sour cream, then tuck the beets evenly between them. Fold the pastry edge up and over the vegetables to create a 1½-inch border. Brush the edge with the egg wash.
  • Bake the galette for 30 to 35 minutes, or until the crust is browned and the vegetables are just tender; let cool slightly. Cut into wedges and serve warm with sour cream and freshly grated Parmigiano Reggiano cheese.