Root Vegetables Galette (Rustic Tart)

This vegetarian root vegetables galette has an incredibly delicious crust that draws inspiration from Jamie Oliver’s meatless creations! Give it a try!

While I’m usually all about quick and hassle-free recipes, weekends offer me the chance to indulge in longer kitchen sessions, crafting menus for loved ones. Cooking brings me immense joy and relaxation—though, let’s be honest, weekdays are a different story with their endless to-do lists!

Now, about this rustic tart—baking isn’t typically my thing, but savory tarts are a delightful exception, especially when they serve up comforting vegetarian goodness.

So, here’s how this recipe came to be: after watching Jamie Oliver’s episode where he whipped up a heavenly pizza crust, I couldn’t resist adapting it for a galette. The result? A fluffy yet crunchy crust that’s simply divine. The filling, while straightforward, boasts a few secret ingredients that elevate this tart to new heights. Curious? Dive into the recipe below and discover the magic for yourself! I hope you enjoy this vegetarian galette with root vegetables as much as I did!

What is a galette?

A galette is a type of rustic, free-form tart originating from France. It’s characterized by a flat, round pastry crust that’s folded up around the edges to contain a filling, often sweet or savory. Galettes are known for their simple preparation and casual appearance, making them a popular choice for home cooks and bakers.

Sweet galettes typically feature fruit fillings like apples, berries, or stone fruits, while savory versions may include vegetables, cheese, or meats. Galettes are often served as a dessert or as a light meal, and they’re versatile enough to be enjoyed year-round.

Tips for the best dairy-free galette crust/dough:

1. Don’t overwork the dough: Mix the dough until just combined to avoid toughness.
2. Use a light touch: When rolling out the dough, handle it gently to prevent it from becoming tough.
3. Roll out evenly: Aim for a consistent thickness when rolling out the dough to ensure even baking.
4. Leave a border: Leave a border of about 1-2 inches around the edges of the dough to fold over the filling.
5. Use parchment paper: Place the rolled-out dough on parchment paper to prevent sticking and make it easier to transfer to a baking sheet.
6. Brush with egg wash: Before baking, brush the edges of the galette with egg wash to help them brown and develop a shiny finish.
7. Add a sprinkle of breadcrumbs: For sweet galettes, you can also sprinkle the crust with sugar before baking to add sweetness and texture.

Looking for more savory tart recipes? Check out my Beetroot Galette, Zucchini and Asparagus Tart, Tomato Tart with Puff Pastry and Gluten-Free Tart with Mushrooms and Veggies.

Root Vegetables Galette

This vegetarian root vegetables galette has an incredibly delicious crust that draws inspiration from Jamie Oliver's meatless creations! Give it a try!

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Rate

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Resting time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Choose Serving Size 6

Ingredients 

MetricUS (Imperial)

Galette crust:

• 500 g wheat flour
• 250 ml warm water
• 1 tsp dry yeast
• ½ tsp salt
• 2 Tbsp bread crumbs the secret ingredient for a perfect, crunchy crust!

Filling:

• 250 g button mushrooms sliced
• 3 carrots sliced
• 2 parsnips sliced
• 2 onions julienne cut
• 1 egg beaten
• 2 Tbsps mustard
• 1 tsp oregano
• 1/2-1 tsp ginger powder
• 2 Tbsp olive oil for brushing
• salt and pepper to taste

Instructions

• Crust:
• Add flour, salt and dry yeast in the food processor. Set it on the lowest speed and slowly pour in warm water. It doesn’t have to be mixed very well.
• Take the dough out of the food processor and give it a ball shape.
• Put it in a bowl and cover with a clean towel. Leave it at room temperature for 45-60 minutes, until it doubles its volume.
• Filling:
• Heat some oil in a large pan. Saute chopped onion. Add sliced carrots and parsnips (save some slices to top the tart with). When nearly done, add sliced mushrooms, mustard, and spices.
• Add beaten egg and mix well.
• Remove from heat.

Assembly:

• Sprinkle some flour onto your kitchen table. Spread the dough and give it a round shape. It has to be about 1cm thick.
• Grease the pan with some oil. Sprinkle it with breadcrumbs. Put the dough in the pan. Add the filling. Pull the margins of the dough over the filling.
• Cover the tart with the remaining carrot and parsnip slices.
• Let it cook for 20-30 minutes at 200C.

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