Roasted Root Vegetable Galette with Chèvre and Thyme

Name: Roasted Root Vegetable Galette with Chèvre and Thyme
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 1 tsp Balsamic Vinegar of Modena (1 tsp balsamic vinegar); 2 pieces Carrot (2 carrots, peeled and cut into 1 inch pieces); 1 bunch Fresh thyme (bunch of fresh thyme, chopped); 3 cloves Garlic (3 cloves garlic, peeled); 2 tbsp Goat Cheese (2 tbsp crumbled fresh goat cheese); 0 pieces Olive Oil (olive oil); 2 pieces Parsnips (2 parsnips, peeled and cut into 1 inch pieces); 0 pieces Bell Pepper (pepper); 1 piece Pie Crust (1 pie crust); 1 piece Red Onion (1 small red onion, cut into chunks); 1 piece Rutabaga (1 rutabaga, peeled and cut into 3/4 inch pieces); 0 pieces Fine salt (freshly ground salt); 1 piece Sweet Potato (1 small sweet potato, peeled and cut into 1 inch pieces); 2 pieces Turnips (2 small turnips, peeled and cut into 1 inch pieces)

65 minMediterranean

Servings8

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Vegetarian
Pescatarian

Steps

1Preheat oven to 475F.
2Place the vegetables on a large rimmed baking sheet lined with parchment paper.
3Drizzle with olive oil and season with salt, pepper and thyme. Toss to coat. Roast in oven for 17 minutes, stirring once at the 12 minute mark.
4Remove from oven and set aside.Reduce heat to 350F. Line another baking sheet with parchment paper.Prepare pie pastry according to directions. On a floured surface, roll dough out into a circle with 1/4 cm thickness.
5Place on prepared baking sheet.Mound roasted vegetables into the center of the dough, alternating with chvre so that it is evenly dispersed.
6Drizzle with balsamic if using.Fold sides of pastry up over the vegetables. It doesn't have to be perfect!
7Bake in preheated oven for 25 to 30 minutes, or until crust is golden brown.