Roasted Carrot and Fennel Galette by
Ingredients
1 share Veggie Box carrots
1 share Veggie Box fennel bulb (reserve fronds for other purpose)
˝-1 share Veggie Box green onions (to taste)
1 pie crust (the kind you can roll out, store bought or homemade is fine!)
1˝ tbsp olive oil
4 ounces soft goat cheese (or sub feta)
Salt and pepper
(optional) 1 egg white
Instructions
Preheat oven to 400F. Roll out the crust into a rough circle, about 13in wide. Place on a baking sheet, and let rest in fridge.
Clean and peel carrots. Cut into discs, roughly ⅓ inch thick. Cut fennel in half and trim out the triangular core. Cut into ⅓ inch thick slices. Remove outermost layer of spring onion and cut off roots, as well as the dark green sections (reserve for garnish, add to a stock scraps bin, or other purposes). Place vegetables onto large baking sheet, drizzle with oil, and salt and pepper to taste. Mix vegetables until coated with oil, and roast until tender. Cut roasted green onions into 1 inch bite-sized pieces.
Remove crust from fridge and set on work surface. Arrange vegetables on crust with a
spoon in the center, leaving about 2 inches of crust around. Crumble goat cheese over the top, and use fingers to nestle it in slightly. Fold dough over vegetables, crimping and pleating to make it stay. Optionally, use a pastry brush to brush the galette’s top with egg white.
Bake in oven for 40-45 minutes, until crisp and golden. Serve warm or at room temp, cut into wedges.
Clean and peel carrots. Cut into discs, roughly ⅓ inch thick. Cut fennel in half and trim out the triangular core. Cut into ⅓ inch thick slices. Remove outermost layer of spring onion and cut off roots, as well as the dark green sections (reserve for garnish, add to a stock scraps bin, or other purposes). Place vegetables onto large baking sheet, drizzle with oil, and salt and pepper to taste. Mix vegetables until coated with oil, and roast until tender. Cut roasted green onions into 1 inch bite-sized pieces.
Remove crust from fridge and set on work surface. Arrange vegetables on crust with a
spoon in the center, leaving about 2 inches of crust around. Crumble goat cheese over the top, and use fingers to nestle it in slightly. Fold dough over vegetables, crimping and pleating to make it stay. Optionally, use a pastry brush to brush the galette’s top with egg white.
Bake in oven for 40-45 minutes, until crisp and golden. Serve warm or at room temp, cut into wedges.