031 / 75 · A Vegetable-Led Table
Roast Carrot and Onion Galette
1 freeform galette, cut into 4 substantial wedges · Active 40 min · Total 1 hr 50 min
Print recipe · PDFA homemade crust gives ordinary carrots and onions a place at the center of dinner. Roast the vegetables first, then tuck them into a freeform tart with a modest handful of cheddar. The filling should be cool before it meets the pastry: that pause keeps the butter in the dough from melting before the tart reaches the oven.
Buy the carrots for the whole week
This tart does not need slim matching carrots or a bag sold for roasting. Larger carrots work well once cut into similar pieces. Weigh the usable amount after trimming, and scrub sound skins rather than peeling away more than necessary. Cut the onion into wedges thick enough to survive roasting; very thin slices can burn before the carrot becomes tender. A little dark color on the vegetables supplies the savory edge, so they need neither an expensive cheese filling nor a separate rich sauce.
Make the pastry work for you
Rub cold butter into the flour only until the mixture contains small flat flakes and crumbs. Add the measured water gradually and stop as soon as the dough holds when squeezed. Kneading a pie dough like bread makes the finished edge tougher. During its refrigerator rest, roast the filling and grate the cheese. The rolling does not need a perfect circle: a slightly uneven edge is part of this tart, provided the center has an even thickness and no holes. Keep a clear border for folding.
A whole egg, used twice
Reserve one tablespoon of beaten egg for the crust, then mix the rest into the cooled vegetables and cheese. That uses the whole egg without leaving a small bowl to forget in the refrigerator. Keep the wet filling inside the pastry border, brush the folds lightly and let the galette rest after baking. Four wedges make manageable portions. Freeze any extra cooked wedges separately so one can be reheated without thawing the entire tart.
Ingredients
- 1 3/4 cups plus 2 tablespoons all-purpose flour (225 g), plus 1 tablespoon (8 g) for rolling
- 5 tablespoons plus 1 teaspoon cold butter (75 g), cubed
- 1/2 teaspoon fine salt (3 g), divided
- 5 tablespoons cold water (75 ml), adding gradually
- 1 lb carrots, scrubbed and cut into 1/4-inch/5 mm diagonal slices (450 g prepared)
- 2 medium onions, cut into 3/4-inch/2 cm wedges (250 g prepared)
- 2 teaspoons neutral oil (10 ml)
- 1/4 teaspoon ground black pepper (0.5 g)
- 1/2 cup grated cheddar (60 g)
- 1 large egg (50 g without shell), beaten; reserve 1 tablespoon for glazing
Set out
Large baking tray, Baking parchment, Mixing bowl, Rolling pin, Pastry brush or clean spoon, Food thermometer
Allergens
Wheat, Milk, Egg. Check labels and substitutions.
Make it
- Heat the oven to 400°F/200°C. Mix 225 g flour with half the salt. Rub in cold butter until flaky and crumbly. Add the cold water gradually, mixing just until a dough holds together. Flatten into a disc, cover and refrigerate for 30 minutes.
- Toss carrots and onion wedges on the tray with oil, remaining salt and pepper. Spread in one layer and roast for 25–30 minutes, turning once, until tender with browned edges. Transfer to a bowl and cool for 15 minutes. Keep the oven on.
- Reserve 1 tablespoon of the beaten egg for glazing. Mix the remaining egg and all the cheddar into the cooled vegetables. On lightly floured parchment, roll the dough into a rough 13-inch/33 cm circle about 1/8 inch/3 mm thick. Move parchment and dough to the tray.
- Pile the filling in the center, leaving a 1 1/2-inch/4 cm border. Fold the border over the filling in overlapping pleats. Brush the exposed pastry with the reserved egg, using it all.
- Bake for 30–35 minutes until the pastry is golden and firm underneath and the center of the egg-bound filling reaches 165°F/74°C. Rest for 10 minutes before cutting into four wedges.
A useful purchase
Loose carrots and ordinary block cheese work here. Buy only the amount you can use, and keep the remaining cheese for another measured dish rather than buying a special tart cheese.
A useful detail
Cool the roasted filling until barely warm before adding the egg and cheese. Warm vegetables melt the butter in unbaked pastry and can make the base greasy.
Another way
- Use a mix of carrot and parsnip, keeping the prepared vegetable weight at 450 g and roasting until tender.
- Use the same weight of another firm grating cheese already in the refrigerator; the saltiness will vary.
Keep it well
Refrigerate cooked wedges in a shallow covered container within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or below for up to 3 days, or freeze individual wedges for up to 2 months. Reheat to 165°F/74°C in the center, protecting the crust with foil if it browns too quickly.