Roasted Winter Vegetable and Goat Cheese Galette

  • 1 onion, thinly sliced
  • 1/2 cup butternut squash, finely diced
  • 1/2 carrot, finely diced
  • 1 parsnip, finely diced
  • 1/2 celery root, peeled and finely diced
  • *any other winter veggies of your choice
  • 2 Tbsp butter
  • 2 tsp fresh thyme leaves
  • 6 oz fresh goat cheese or aged Bijou
  • 1 sheet rolled savory pie pastry (frozen or home made)
  • Olive oil
  • Kosher salt and fresh cracked black pepper

If you are making your own crust, do this first as you will want to allow time for your dough to rest.   It is good to cut all your vegetables about the same size so that they cook evenly.  In a large, heavy bottomed pan heat 3-4 Tbsp olive oil and add the winter veggies.  Cook them without stirring too often to allow them to brown.  When all the vegetables are tender, add the butter and thyme and mix well, allowing the butter to brown slightly if desired.  Remove the veggies  from the heat and let them cool slightly.  On a cookie sheet lined with parchment paper, lay your pie crust out flat.  Trim the edges so it is a rough circle shape.  About 3 inches from the edge, pile the cooked vegetables.  Sprinkle the top with the crumbled cheese.  Fold the edges of the crust in overlapping leaves. The center will be left open so people can see what is inside the tart!  Place the tart in a (preheated) 375º F oven for 45-55 minutes or until the crust is golden brown.  Remove from the oven and serve hot, drizzled with balsamic vinegar.  Goes great with a fresh green salad or as a side dish with hot soup.