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

Scale

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)

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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.