Root Vegetable and Blue Cheese Galette

Root and Vegetable Galette
Root Vegetable and Blue Cheese Galette
Makes about 8 servings
  • 1 tablespoon unsalted butter
  • ¼ cup chopped red onion
  • 1 clove garlic, roughly chopped
  • 4 teaspoons red wine vinegar, divided
  • 2 ounces cream cheese, softened
  • 4 tablespoons crumbled blue cheese, divided
  • 2 teaspoons chopped fresh thyme, divided
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 (14.1-ounce) package refrigerated piecrusts, room temperature
  • 1 large parsnip, peeled and sliced ¼ inch thick
  • 1 small sweet potato, peeled and sliced ¼ inch thick
  • 1 small red beet, peeled and sliced ¼ inch thick
  • 1 large egg, lightly beaten
  • 1 teaspoon coarse sea salt
  • 1 tablespoon olive oil
  • Garnish: chopped fresh thyme
  1. Position oven rack in bottom third of oven, and preheat oven to 375°. Line a large baking sheet with parchment paper.
  2. In a small skillet, melt butter over medium-high heat. Add onion, garlic, and 1 teaspoon vinegar; cook until tender, about 5 minutes. In a small bowl, combine onion mixture, cream cheese, 2 tablespoons blue cheese, 1 teaspoon thyme, salt, and pepper.
  3. On a lightly floured surface, unroll 1 piecrust, and brush with water. Unroll remaining crust, and place on top, pressing to seal. Roll into a 12-inch circle. Spread onion mixture onto dough, leaving a 2-inch border. Alternate laying parsnip, sweet potato, and beet slices in a circle over onion mixture. Sprinkle remaining 2 tablespoons blue cheese over vegetables. Fold excess dough up and over vegetables. Brush dough with egg, and sprinkle with sea salt.
  4. Bake until vegetables are tender and crust is golden brown, 45 to 50 minutes.
  5. In a small bowl, whisk together oil, remaining 3 teaspoons vinegar, and remaining 1 teaspoon thyme; drizzle over vegetables. Garnish with thyme, if desired.



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