‘Tis the season for hearty stews, roasts and root vegetables. I bought vegetables from the From the Ground Up fundraiser (www.YukonFromthGroundUp.ca) a few weeks ago and now I have an abundance of carrots, beets and potatoes to use up.
This simple galette is a great way to posh-up the humble carrot. Try it as a vegetarian main or a hearty side. It tastes great at room temperature as well as warm, so it would make a great addition to any potluck or group dinner.
1½ pounds carrots, peeled and sliced ⅛ inch thick on the bias
1 head garlic, peeled
1 Tbsp olive oil
1 recipe pie crust
2 eggs, beaten
1 Tbsp heavy cream (or milk)
2 sprigs parsley, finely chopped
Salt and pepper, to taste
- Set oven at 400ºF. Toss carrots, garlic and olive oil together and season to taste with salt and pepper. Roast for 20 minutes or until garlic just begins to brown and carrots begin to soften. Remove from oven and pick out five cloves roasted garlic, mash these cloves into a paste with a fork.
- Roll out pie crust and place on a prepared baking sheet. Pile carrots and remaining garlic in the center of the pie crust, then brush edges with beaten egg. Cut slits in the edge of the pie dough and gently fold over the carrots, brush each flap of pie dough with beaten egg before pressing the next flap onto it. Repeat until the carrots are encircled fully by dough then brush entire galette with beaten egg.
- Whisk together remaining beaten egg with mashed garlic, cream (or milk) and chopped parsley and pour over carrots. Bake until pie crust is fully cooked and golden, about 35 minutes. Let sit 5 minutes before slicing and serving.