ROASTED VEGETABLE GALETTE (VEGAN)

During cold winter days I find myself spending much more time in the kitchen. Cooking comforting dishes feels just so warming and the aroma filling the whole house is amazing. This whole wheat crust is filled with wonderfully colorful seasonal roasted veggies. Wholesome, amazingly flavorful and delicious. Perfect lunch or dinner idea. Serve this Roasted Vegetables Galette on its own or with a side of a simple salad!

ROASTED VEGETABLE GALETTE (VEGAN)

INGREDIENTS
CRUST:

  • 1 1/4 cup white whole wheat flour
  • 1/4 cup extra virgin olive oil
  • 1/4 cup + 2 tbsp ice cold water
  • 1 tsp salt

FILLING:

  • bunch of rainbow carrots, cut lengthwise 
  • 1 small beet, diced
  • 1 fennel bulb, cut in half or pieces
  • 1 medium red onion, thinly sliced
  • 1 small sweet potato, diced
  • 1 small apple, slice

DRESSING:

  • 1/4 cup avocado oil
  • 3 tsp Maille Dijon Orginale mustard
  • 2 T maple syrup
  • 2 springs fresh thyme, chopped + extra to top off

INSTRUCTIONS

  • In a mixing bowl, combine flour, oil, salt and 1/4 cup water. Stir to combine. Add 2 tablespoons of water if the dough is too dry.
  • Transfer the dough to a lightly floured surface and form into a ball. Wrap in plastic wrap and place in the refrigerator for around 40 minutes. 
  • Meanwhile, heat up an oven to 425F. Line a baking sheet with parchment paper and set aside.
  • Prepare the dressing. In a small bowl, whisk together avocado oil, Maille Dijon Orginale Mustard, maple syrup and fresh thyme leaves. 
  • Place all the cut up vegetables in a large bowl. Pour the dressing all over the vegetables and toss well to coat all the veggies. Transfer the vegetables onto the baking sheet and spread evenly.  Sprinkle a little salt on top of all the veggies. Bake on top rack for 40-45 minutes. Once done turn down the oven to 375F.
  • Meanwhile vegetables are roasting, roll out your dough into a 13-inch round on a lightly floured surface. Then transfer the dough to a baking sheet. Layer all the roasted veggies in the center of the dough, leaving a 1 1/2 to 2-inch border all around. Gently fold over the pastry border. Bake the galette until the crust is fully cooked and golden brown, about 35-45 minutes.  Remove from the oven and let it cool slightly before slicing.