If you’re looking for a stunning yet straightforward dish bursting with color, flavor, and a touch of rustic charm, this Beet and Carrot Galette Recipe is about to become your new favorite. It showcases the natural sweetness of tender beets and vibrant carrots nestled on a flaky crust, layered with melty gouda cheese that adds the perfect savory note. It’s the kind of recipe that feels both special and accessible—a beautiful centerpiece for any meal that will wow your friends and family without any fuss.
Ingredients You’ll Need
The magic of this Beet and Carrot Galette Recipe starts with simple, wholesome ingredients that each play an important role in taste, texture, and visual appeal. Each component is easy to find but combines to create something truly memorable.
- Pie crust: The buttery, flaky base that holds everything together, making the galette effortless to prepare.
- Gouda cheese (4 ounces, shredded): Adds a creamy, slightly sweet flavor that perfectly complements the earthiness of the vegetables.
- Golden beet (1, thinly sliced): Brings a gentle sweetness and bright, sunny color to the dish.
- Red beet (1, thinly sliced): Offers a deep, rich earthiness and vibrant hue for contrast.
- Carrots (3 to 5, thinly sliced): Choose multicolored ones if possible for more variety and visual excitement.
- Olive oil (1 tablespoon): Drizzled on top for richness and helps the veggies roast beautifully.
- Salt and pepper (1 teaspoon each): Essential seasonings to bring the flavors alive.
- Egg (1): Beaten and brushed on the crust edge for a golden, glossy finish.
How to Make Beet and Carrot Galette Recipe
Step 1: Get Your Oven Ready
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) so it’s perfectly hot and ready for the galette to bake evenly and develop that gorgeous golden crust.
Step 2: Shape the Dough
Roll out your pie crust into a 12-inch round, and carefully place it on parchment paper laid over a cookie sheet. This creates an easy-to-handle base and ensures the galette won’t stick as it bakes.
Step 3: Layer the Cheese
Sprinkle the shredded gouda cheese in the center of the dough, spreading it out but leaving about a 2-inch border all around. This cheesy layer is the delicious glue that holds the veggies in place and adds richness.
Step 4: Arrange Your Veggies
Now comes the fun part—place your thinly sliced golden beet, red beet, and carrots on top of the cheese in any pattern you like. Creating a swirl or alternating colors highlights the beautiful spectrum of flavors and makes it almost too pretty to eat.
Step 5: Season and Oil
Drizzle a tablespoon of olive oil over the vegetables for added moisture and flavor. Sprinkle your salt and pepper evenly on top to bring out the natural sweetness and savory notes of the veggies and cheese.
Step 6: Fold the Edges
Gently fold the outer edges of the dough up and over the outer rim of the filling, slightly overlapping the dough folds. This rustic folding keeps everything contained while giving the galette its signature look.
Step 7: Add a Glossy Finish
Beat the egg lightly and brush it over the dough edges to add a golden shine and help the crust crisp up beautifully during baking.
Step 8: Bake to Perfection
Slide the galette into the oven and bake for 40 to 50 minutes until the crust is golden brown and the vegetables are tender and slightly caramelized at the edges.
Step 9: Rest and Serve
Once baked, let the galette rest for at least 5 minutes to firm up so you can slice it easily. Then grab a knife and serve while warm to enjoy the full depth of flavors.
How to Serve Beet and Carrot Galette Recipe
Garnishes
Fresh herbs like thyme or parsley sprinkled on top add brightness and a pop of green that contrasts beautifully with the reds and oranges. A few crumbles of goat cheese or a dollop of crème fraîche also work wonderfully if you want a tangy creamy finish.
Side Dishes
Serve alongside a crisp green salad dressed in a light vinaigrette to balance the richness of the galette. Roasted nuts or a bowl of warm soup can round out the meal, making it hearty and satisfying without overwhelming the delicate veggie flavors.
Creative Ways to Present
For an eye-catching presentation, slice the galette into wedges and fan them out on a large platter. You can also serve individual portions on rustic wooden boards or slate plates garnished with microgreens for a chic, dinner-party vibe.
Make Ahead and Storage
Storing Leftovers
Store leftover galette slices in an airtight container in the refrigerator for up to 3 days. The flavors actually mellow and deepen, making it just as good the next day.
Freezing
If you want to freeze the galette, wrap it tightly in plastic wrap followed by foil and freeze for up to 2 months. Thaw it overnight in the fridge before reheating to maintain the delicate textures.
Reheating
Reheat your galette slices in a 350 degrees Fahrenheit oven for 10 to 15 minutes to crisp the crust back up without drying out the veggies. Avoid microwaving if possible, as it can make the crust soggy.
FAQs
Can I use a different cheese instead of gouda?
Absolutely! While gouda offers a creamy, slightly sweet flavor that pairs beautifully with the vegetables, you can try other melty cheeses like fontina, mozzarella, or even a sharp cheddar for a different twist.
Do the beets need to be cooked before baking?
No need to precook the beets if you slice them thinly—they will roast perfectly in the oven alongside the carrots and become tender during baking. Just make sure your slices are uniformly thin to ensure even cooking.
Can I make the dough from scratch?
Yes, making your own pie crust from scratch will add a wonderful homemade touch, but store-bought dough works perfectly well here and saves time without compromising taste or texture.
Is this galette suitable for vegans?
This version isn’t vegan because of the gouda and egg wash, but you can substitute with vegan cheese and skip the egg wash, brushing the crust with olive oil instead. It will still be delicious!
What’s the best way to slice the galette?
Use a sharp knife and cut gently to avoid squashing the galette. Letting it rest before slicing allows the cheese to set and makes cutting cleaner and easier.
Final Thoughts
This Beet and Carrot Galette Recipe is a true celebration of fresh, seasonal vegetables wrapped in a flaky, golden crust that’s as delightful to behold as it is to eat. Whether you’re making it for a cozy family dinner or an elegant gathering, it’s sure to bring smiles and satisfaction to every table. Give it a try—you’re going to love how simple ingredients come together to create such a beautiful, delicious dish!
Print
Beet and Carrot Galette Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This vibrant Beet and Carrot Galette is a rustic, savory tart featuring a flaky pie crust filled with shredded gouda cheese and thinly sliced golden and red beets, along with multicolored carrots. Drizzled with olive oil and seasoned with salt and pepper, this beautifully arranged galette bakes to a golden brown finish, making a colorful and flavorful vegetarian dish perfect for any occasion.
Ingredients
Crust and Cheese
- 1 pie crust
- 4 ounces gouda, shredded
Vegetables
- 1 golden beet, thinly sliced (1/8 inch)
- 1 red beet, thinly sliced (1/8 inch)
- 3 to 5 carrots, multicolored if possible, thinly sliced
Seasonings and Finishing
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 egg (for egg wash)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking your galette.
- Prepare crust: Roll out the pie crust to a 12-inch round and lay it on parchment paper placed on a cookie sheet to prevent sticking and ease transfer.
- Add cheese: Spread the shredded gouda evenly in the center of the dough, leaving a two-inch border around the edges for folding.
- Arrange vegetables: Artistically layer the thinly sliced golden beet, red beet, and carrots on top of the cheese, creating an appealing pattern.
- Season and oil: Drizzle the vegetables with one tablespoon of olive oil, then sprinkle one teaspoon each of salt and pepper for flavor.
- Fold edges: Carefully fold the dough edges up over the vegetable filling, slightly overlapping the dough to create a rustic crust.
- Apply egg wash: Beat the egg in a small bowl and brush it over the folded dough edges to achieve a shiny, golden crust when baked.
- Bake: Place the galette in the oven and bake for 40 to 50 minutes until the crust is golden brown and the vegetables are tender.
- Rest and serve: Remove from oven and let the galette rest for 5 minutes to set, then slice and serve warm or at room temperature.
Notes
- Choose fresh, firm beets and carrots for the best texture and flavor.
- You can substitute gouda with other semi-hard cheeses like gruyère or fontina if preferred.
- For a vegan version, use a dairy-free cheese alternative and skip the egg wash or use plant-based milk as a glaze.
- Thinly slicing the vegetables ensures even cooking within the baking time.
- The galette can be served as a main dish for a light meal or as an elegant appetizer.
