1 share Veggie Box carrots
1 share Veggie Box fennel
˝-1 share Veggie Box scallions (to taste)
1 pie crust (the kind you can roll out -
storebought or homemade is fine!)
1˝ tbsp olive oil
4 ounces soft goat cheese (or sub feta)
Salt and pepper
(optional) 1 egg white

1 share Veggie Box carrots 1 share Veggie Box fennel 1 pie crust (the kind you can roll out - 1 ˝ tbsp olive oil 4 ounces soft goat cheese (or sub feta)

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 scallions and cut off
roots, as well as the very tip of the greens. 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 scallions into 1-2 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.

Recipe adapted from SimplyRecipes.com