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Root Vegetables Rustic Tart with Mushrooms Tarta rustica cu ciuperci si radacinoase

Root Vegetables Galette

This rustic vegetarian root vegetables galette has an incredibly delicious yeasted crust, inspired by Jamie Oliver's meatless creations. Earthy carrots, parsnips, and mushrooms make a hearty, comforting filling.
Prep Time 20 minutes
Cook Time 30 minutes
Resting time 1 hour
Total Time 1 hour 50 minutes
Choose Serving Size 6

Ingredients 

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 Tbsp mustard
  • 1 tsp oregano
  • 1/2-1 tsp ginger powder
  • 2 Tbsp olive oil for brushing
  • salt and pepper to taste

Instructions

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

Assembly:

  • Sprinkle some flour onto your kitchen table. Roll out the dough into a round shape, about 1cm thick.
  • Grease the pan with some oil and sprinkle it with breadcrumbs. Place the dough in the pan and add the filling. Pull the edges of the dough over the filling.
  • Cover the galette with the remaining carrot and parsnip slices.
  • Bake for 20-30 minutes at 200C.

Notes

Serve warm for the crispiest crust. Leftovers keep well in the fridge for up to 3 days; reheat in the oven at 180C for a few minutes to bring back the crunch.