This galette serves eight to 10 people as a side, but slice larger pieces to use as a vegetarian-friendly main course.
Serves | 8 to 10 |
- 2 cups unbleached all-purpose flour
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 stick (8 Tbsp) plus 3 Tbsp unsalted butter, cold, in cubes
- ¼ cup ice water, plus more as needed
Root Vegetable Filling
- 1½ cups heavy cream
- 3 Tbsp maple syrup
- 1⁄8 tsp cayenne pepper
- pinch ground nutmeg
- 3 lbs root vegetables (we recommend 1 small celery root, 1 small butternut squash, 2 medium sweet potatoes and 1 small turnip), cleaned, peeled and sliced into 1⁄8-inch-thick rounds, divided
- 4 to 5 oz English Cheddar, shredded, divided
- 1 tsp kosher salt, divided
- ½ tsp freshly ground black pepper, divided
- 2½ tsp chopped fresh rosemary leaves, divided
- 2½ tsp fresh thyme leaves, divided
| Preparation – Galette Crust | In the bowl of a food processor, add flour, salt and pepper; pulse to combine. Add cold butter cubes and pulse until mixture has formed pea-sized crumbs and is the consistency of wet sand. With motor running, stream in ice water, then pulse until dough just begins to form, adding more ice water if needed. Remove from bowl and shape into a flat disc; refrigerate at least 2 hours until firm.
Remove dough from refrigerator and roll out into a 14-inch round. Carefully transfer to a 9-inch Springform pan, pressing firmly into bottom and sides. Fold over top edges so dough is upright and secure on top of pan, but not overhanging sides. Refrigerate dough for at least 30 minutes until firm.
| Preparation – Root Vegetable Filling | Preheat oven to 425°F.
In a small saucepan over medium-low heat, heat cream, maple syrup, cayenne pepper and nutmeg until mixture is just steaming, stirring occasionally. Remove from heat and set aside to cool slightly. Remove crust from refrigerator and begin layering larger root slices in a circular pattern, overlapping halfway, filling in holes and center with the smaller sweet potato slices. Sprinkle 1 ounce Cheddar over top; season with a little salt and pepper and sprinkle ½ teaspoon each rosemary and thyme over top of layer. Repeat process with remaining layers, staggering types of roots as you go, 5 to 6 layers deep, ending in a layer of roots.
Gently press roots down and together; pour warm cream mixture slowly over center of roots. Add remaining Cheddar. Season with salt and pepper and sprinkle any remaining herbs over top. Cover with foil as tightly as possible, overhanging crust edges to protect them, and bake in center rack of oven for 1 hour. Uncover and loosely tent foil over galette; continue to bake for 30 minutes, until mixture is bubbling hot and cooked through. Remove from oven and allow vegetables to soak up remaining cream for 20 to 25 minutes.
| To Serve | Carefully unlock and remove Springform ring. If sticking, run a large, thin knife around crust. Slice crust firmly with pressure running directly from top to bottom, using a slight sawing motion. Carefully lift out slices and divide onto plates; serve warm.