-
Active Time
1 hour
-
Total Time
2 hours
This large galette takes root vegetables to the next level. The creamy leek filling and pastry crust make it substantial enough to accompany a few cocktails, and the presentation is sure to impress. Though it requires a few steps, you can make this tart well in advance. Once assembled, just pop it in the freezer wrapped in plastic. On the day of, there's no need to defrost—just brush the tart with egg wash, sprinkle with sea salt, and bake.
Serving a smaller crowd? Just divide this recipe by half to make a single round galette.
Ingredients
Serves 12 to 15 as an hors d'oeuvre
For the tart crust:
For the tart:
For the mustard vinaigrette:
Make the dough:
Step 1
In the bowl of a food processor, pulse the flour, salt, and sugar. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vodka and 2 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers -- if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
Step 2
Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then place on a piece of plastic wrap and push together using the plastic wrap to form a 5x7-inch rectangular slab. Refrigerate at least 1 hour (or overnight).
Assemble the tart:
Step 3
Assemble the tart: Preheat oven to 375°F. In a small sauté pan, heat 1 1/2 tablespoons each olive oil and butter over medium-low heat. Add the leek, salt, sugar and a pinch of pepper and cook, stirring occasionally, until soft and slightly caramelized, about 10 minutes. Transfer leeks to the bowl of a food processor and let cool slightly.
Step 4
To the food processor, add the cream cheese, farmer cheese, and tarragon to the leek mixture. Pulse until smooth. Taste and adjust the seasoning, then add the egg and pulse a few more times until combined. Transfer to a bowl and refrigerate until ready to use.
Step 5
Bring a large pot of well-salted water to a boil. Add the vegetables (if using red beets, cook in a separate pot so they don't bleed). Bring to a boil then turn down to a simmer and cook until tender but still holding their structure, about 10 minutes. Drain and set aside to cool slightly.
Step 6
On a floured piece of parchment paper, roll your dough to 12x15-inch rough rectangle. Place 1 1/2 to 2 cups of filling in the center of the dough and spread out, leaving a 2-inch border on all sides. Arrange your vegetable rounds in a shingled pattern over the filling, then gently fold up the sides to create a border. Brush the vegetables lightly with oil and brush the pastry edges with egg wash, sprinkle the galette with coarse sea salt. Bake until vegetables are lightly golden and pastry is golden brown, 45 to 50 minutes. Transfer baking sheet to a wire rack to cool.
Make the mustard vinaigrette:
Step 7
用一个小碗,将芥末、醋、登月舱on, garlic, and sugar. Gradually whisk in the oil and blend until emulsified. Taste and add 1/2 teaspoon warm water if necessary to balance flavors. Stir in the tarragon.
To finish:
Step 8
Once galette has cooled, brush the vegetables with the mustard vinaigrette. Sprinkle with chopped tarragon, cut into squares, and serve warm or at room temperature.
Step 9
DO AHEAD: Dough can be made and refrigerated up to 3 days in advance, or frozen for up to 3 months; thaw in the refrigerator before using. Tart can be assembled and frozen for up to 3 months. Tarragon vinaigrette can be made up to 1 day in advance and refrigerated.
How would you rate Root Vegetable and Farmers Cheese Galette?
Leave a Review
Reviews (7)
Back to TopThis was very delicious, and while labor-intensive also possible to prepare in steps. I didn't have room in my freezer so didn't want to make and freeze it in advance, but I made the crust dough, parboiled the vegetable slices, and cooked the leek in the two days before I planned to eat the galette. On the day of, it was just a matter of blitzing the leeks into the egg mixture and putting everything together. I used almost no cheese in mine - just a little bit of cream cheese - to accommodate a friend's taste and was worried that the egg-leek mixture wouldn't hold together without it, but it was no problem at all. The galette tasted great, and the leek really came through. It's pretty tarragon-heavy in flavor which was really nice, but something to note since I find it can be overpowering sometimes. The colors made this really beautiful - I used red, yellow, and purple potatoes; red beet; and carrots. I roasted the beet in foil rather than parboiling it. I only parboiled everything else for 3-5 minutes, dropping the slices directly into boiling water and then into ice water. More would likely have made the potato slices much harder to move around without breaking them, and everything was done when the galette was.
Birgit
Philadelphia, PA
1/1/2022
The flavors were great. I made it the night before and froze as suggested. Was able to pop in the oven before guests arrived. Turned out perfect. The pastry was light and flaky. I really enjoyed the tarragon in the cheese and vinaigrette. Will definitely make again.
Anonymous
Fort Collins, CO
12/31/2021
Absolutely delicious. Totally labor intensive. Multi-layered and rich flavor combinations will be noticed and appreciated by a sophisticated pallet, still very approachable to anyone. Due to the high effort, I would probably only make it for folks who will really appreciate it :) Great as a dinner with a small green salad on the side.
nellybird
Minneapolis, MN
2/14/2018
To my taste buds, this wasn't worth the effort that went into it.
ebazazi5620
Higganum, CT
5/13/2017
I made this for a couple parties as well. It is labor intensive the first time but easier the second time. Love that you don't have to be precise with rolling out the dough and the less you handle it the better. It looks rustic and beautiful and if you make and freeze the dough ahead of time it's super easy.
mkaptain
Los Angeles, CA
3/31/2017
definitely labour intensive but it was delish. i couldn't locate any farmer's cheese, so i substituted fresh goat's cheese. also used dill instead of tarragon. it was great for a vegetarian dinner. but make sure you give yourself the time to complete...probably 2 hours from start to serve.
mudlover
vancouver
2/1/2015
Made this for a party and it was a huge hit! Definitely labor intensive, but take advantage and assemble it ahead of time, then freeze. Straight into the oven when you're ready. Will most definitely make this again!
rnissen884
NJ
1/12/2015
See Related Recipes and Cooking Tips
-
13 Parsnip Recipes for That Sweet Fall Flavor
Yes, you can roast them. But that’s not all. -
59 Best Vegetarian Appetizer and Hors D'oeuvre Recipes
You don't need meat to have a good time. -
10 of Our Top-Rated Holiday Cocktail Party Recipes
Start off a holiday party right with these four-fork appetizers and hors d'oeuvres. -
Unbeatable Beet Recipes
The root vegetable that can't be beat.
