Winter Vegetable Galette

Last Sunday as Robbie and I strolled along the chilly aisles of our local farmers market, I was keeping my eyes wide for inspiration. Our latest grocery routine, now on a Sunday morning, has us frequenting the farmers market a mere 5 minute drive away from home. Since moving into our new home and new neighbourhood 18 months ago, we have cycled through many different routines of different supermarkets, markets, and grocers, in search of the right fit. Something easy to slot into the weekend, non-monotonous and non-chore like. Something we actually enjoy doing. The farmers market has so far held up. Organic veggies, $2 avos, backyard fresh eggs, and good coffee. I can definitely see this one lasting.

So as we continued moseying along the bustling stalls, the site and smell of fresh bread and pastries hit me. Did I mention there's also fresh bread and pastries!? The craving was instant. I wanted a pie, but not any old pie. My mind wandered off to a recipe I had been dabbling with, a beautiful vegetable galette from Kelsey of Happy Yolks. It's a recipe I love re-imagining. One that has inspired many recreations. It felt like the opportune moment to create something you too could enjoy. So naturally, I bee lined straight to our organic vegetable stall and picked out the most vibrant and fun winter veggies I could find - parsnip, beets, fennel and carrots. I just had to create this Winter Vegetable Galette. It's low FODMAP, gluten free and packed with goodness, and it's sooo good!


Winter Vegetable Galette
Serves 4

Buckwheat Shortcrust Pastry
1 3/4 cup buckwheat flour
Pinch of sea salt
60g unsalted butter, cold
1 egg
3-4 tbsp ice water

Filling
10 baby carrots
1 medium parsnip
1 medium beetroot
Half a small fennel
A drizzle of oil of your choice (I use coconut oil)
A handful of fresh parsley
A few sprigs of thyme
60g soft goats cheese
Salt & pepper

Using your hands or a mixer, crumb together the flour, salt and butter until the mixture resembles fine breadcrumbs. Add the egg and start combining into a dough, slowly add water, one tablespoon at a time, until you have a nice soft dough. Form into a disk, wrap in plastic, and place in the fridge for at least 2 hours.

Preheat the oven to 200C and prepare the vegetables. Keep the carrots whole, slice the parsnip into carrot sized pieces, and chop the beetroot and fennel into wedges. Drizzle with oil and place in the oven for 15-20 minutes or until the vegetables are just cooked. Remove from the oven and allow to cool.

Roll out the dough into a large round, about half a centimeter thick. Layer vegetables in the centre of the dough (leaving about 5cms from the edge), crumbling goats cheese and sprinkling herbs, salt and pepper as you go. Fold the excess of dough into the centre to create your galette, brush the top with milk or egg wash, and place in the oven for 30 minutes or until golden.

Enjoy!



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