Rustic.


root vegetable galette in a poppyseed crust

I love the word “rustic.” When used to describe food it covers all manner of sins. Didn’t feel like doing careful knife work? It’s rustic. Did your omelet fall apart coming out of the pan? Rustic. Did you ask your 11 year old to finish up dinner for your guests while you do your hair? That too is rustic.

There is a wonderful idea that floated around a few years ago about throwing a dinner party without cleaning the house, ironing the table linens or arranging flowers. You didn’t event need to cook anything special. The idea is that gathering together and sharing time is the most important part of a dinner party, not the demonstration of your adulting skills.

So, keep it rustic. Just relax and enjoy some delicious food with people who bring you joy in the place you call home. With that you’ve got all of the really important things covered.

Root vegetable galette

Roasted root vegetables caramelize developing wonderful sweetness balancing the bite of goat cheese in this free-form, rustic pie.

Serves 8-10

root vegetable galette in a poppyseed crust slice

For galette:

  • 2 sweet potatoes, peeled
  • 1 large carrot
  • 2 medium red potatoes
  • 2 medium gold potatoes
  • 2 turnips, peeled
  • 1 red onion, halved and peeled
  • 2 tbs olive oil
  • 2 tbs curry powder
  • 8 oz goat cheese at room temp
  • 2 tbs cream or milk
  • 1 egg, lightly beaten with 1 tbs water
  • 1/2 cup crème fraîche

For crust:

  • 9 oz (about 2 1/4) cups all purpose flour
  • 2 tbs sugar
  • 2 tbs poppy seeds
  • 1 tsp salt
  • 6 oz (12 tbs) cold butter cut in 1/2″ pieces.
  • 1/2 cup ice water (just add a couple of ice cubes to 1/2 cup water)

Directions:

  • Make dough: Add flour, sugar, poppy seeds and salt to the bowl of a food processor. Pulse twice for 1 second to mix. Add butter and pulse about 5 times for 1 second each. You want the texture of peas and crackers.
  • Turn out the flour into a bowl and add 1/3 cup water. Mix with a fork. Squeeze in your hand. If the dough stays in a clump then bring all the flour together into a ball dough. If too dry or crumbly add water 1 tbs at a time. Knead the dough 2-3 times to incorporate any loose flour. Shape into a 5-6″ disc, wrap in plastic wrap and chill in fridge for 1 hour.
  • Prepare filling: Slice vegetables in 1/8″ thick slices. Separate onions into layers. Toss together in a large bowl with oil and curry powder and salt and pepper to taste. In a separate bowl mash together goat cheese with milk to make it easily spreadable.
  • Preheat oven to 400F
  • On a floured surface with a floured rolling pin, roll dough into roughly 16″ round. Place on a parchment covered sheet pan. Spread goat cheese from the center of the disk leaving a 2-3″ margin around the outside. Cover the goat cheese with 3/4 of the vegetables. Fold the uncovered crust up over the vegetables. Fill in the center with remaining ingredients. You may have a few leftover pieces.
  • Brush crust with egg and bake in pre-heated oven for 50 minutes to 1 hour until vegetables are tender and easily pierced with the tip of a pairing knife. Slice into wedges to serve.

TIP: Cold butter, cold flour and cold water make for a flakier crust. The goal is to have small pieces of butter that are not fully incorporated into the flour.

TIP: Use any root vegetables you want. Rutabaga and celery root are delicious too!

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