This buttery roasted carrot galette is perfect for a gathering of friends and family! And you can reduce food waste by making carrot top pesto with the carrot greens for an extra zing of flavor on your savory galette!
My Husband and I Can Eat this Whole Galette in One Sitting
The buttery pie crust of this savory galette compliments the caramelized roasted carrots and zesty hummus perfectly. Roasting the carrots separately ensures they are soft and caramelized by the time the galette finishes baking. And either store bought or homemade hummus work here to add a creamy contrast to the flaky crust & crunchy carrots. Finally, I highly recommend a heavy-handed drizzle of pesto on top to brighten everything.
Ingredients & Notes
Pie Dough
- Flour - I usually use Bob's Red Mill 1-to-1 Baking Blend
- Salt - Brings out the flavor in the pie crust
- Unsalted butter - Cut the butter into ½-inch cubes then keep it in the refrigerator until you're ready to use it
Roasted Carrots
- Carrots - You could also use baby carrots, but I find that large carrots are much easier to trim into even-sized pieces
- Olive oil - Prevents the carrots from burning as they roast in the oven
- Spices - I like keeping the seasoning simple and leaning savory with salt, black pepper, garlic powder, and paprika.
Let's Bake a Savory Galette Together!
Baking Tips for Flaky Galette Crust
- Keep the butter cold. You don't want the butter to soften or start melting. You want it cold when it hits the oven so the moisture in the butter steams, causing the dough to rise and create air pockets, which is what creates the flaky layers.
- Keep the water cold. Add a few ice cubes in a bowl of water then store it in the fridge until you're ready to use it. Warm water added to the dough could cause the butter to soften.
- Roll out the dough on a lightly floured sheet of parchment paper. This makes it easier to transfer to the baking sheet.
Galette with Roasted Carrots
developed & tested by:
Buttery, flaky pie crust envelopes caramelized roasted carrots & creamy hummus.
Ingredients
Pie Crust
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- 8 Tablespoons unsalted butter, cut into ½-inch cubes and kept cold in the fridge
- ¼ cup ice cold water
Roasted Carrots
- 1 pound large carrots
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
Fillings
- 2 cups hummus
- ½ cup pesto
Instructions
Make the Gluten Free Pie Dough
- In a large mixing bowl, whisk the flour and salt together.
- Add the cold butter cubes and coat them with flour. Squish the butter cubes in between your fingers and thumbs to flatten them and break them into about the size of small almonds.
- One tablespoon at a time, add the ice cold water. Mix the dough with a fork after each addition of water until it comes together. The dough should hold its shape when you squeeze some dough in your hand. If the dough falls apart after you squeeze it, add another tablespoon of water, mix it in and try again.
- Using your hands, shape the dough into a thick disc and wrap it in plastic cling wrap. Chill in the fridge for at least 30 minutes to keep the butter cold.
Roast the Carrots
- While the pie dough chills, make the roasted carrots. Preheat the oven to 400°F.
- Peel the carrots and cut the green tops off (save the carrot greens for carrot top pesto.) Slice the carrots into ½-inch thick strips that are all roughly the same length.
- Toss the carrots on a baking sheet with the olive oil and seasonings. Spread out the carrots on the baking sheet so none are overlapping.
- Bake the carrots for about 15 minutes, until they just start to soften and brown a bit. Set aside to cool while rolling out the pie dough.
Assemble the Carrot Galette
- Turn the oven down to 375°F.
- Lightly dust a large sheet of parchment paper. Roll out the pie dough on the parchment paper until it is a 15-inches diameter circle, or ¼-inch thick.
- Dollop the hummus onto the center of the pie dough, then spread it out with the back of a spoon. Leave about 2 inches of space around the edge of the pie dough.Lay the roasted carrots on top of the hummus.
- Trim off any rough or uneven edges from the pie crust. Gently pull the exposed edges of the dough up and partially over the carrots, pinching the overlapping edges of the dough together.
- Transfer the parchment paper with the assembled galette carefully onto a baking sheet. Bake for 35 to 45 minutes, until the crust is golden brown. Let the galette cool for at least 15 minutes before slicing and serving. Top with pesto and enjoy!
Notes
- Storing: Allow the galette to cool completely then store it in an airtight container in the fridge or wrapped tightly in plastic wrap then aluminum foil in the freezer.
- Reheating: To reheat leftover galette & keep the crust flaky, I wrap individual slices loosely in aluminum foil then heat them in the oven at 375°F for about 10 minutes.
Nutrition
Serving: 1 sliceCalories: 507kcalCarbohydrates: 39gProtein: 11gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 42mgSodium: 953mgPotassium: 441mgFiber: 10gSugar: 5gVitamin A: 13579IUVitamin C: 4mgCalcium: 112mgIron: 3mg
Did you make this recipe?Leave a comment below - I love hearing from you!
the Painted Apron says
This sounds AMAZING! Very creative, I'm putting it on my bucket list!
Jenna
strawberryandcream says
Hi Jenna, thank you so much, that means a lot!!!
strawberryandcream says
Also, what else is on your bucket list? 😃
Nourish says
Hi there. We want to let you know that we've nominated you for Sunshine Blogger Award. Check out the nomination here: https://thenourishcookbook.com/2020/12/30/sunshine-blogger-award/
Deeksha Pathak says
Carrots are sliced so beautifully! Loved your recipe and irresistible pictures😋😋
strawberryandcream says
Thank you!! I'm still trying to figure out how to get the photos to look good with dark backgrounds ☺ï¸
Deeksha Pathak says
Yes, dark background enhances food photos a lot!
infinitelyadaydreamer says
What a unique recipe! This looks healthy and beyond delicious. How could it get any better?
strawberryandcream says
Aww 🥰 thank you!! I do hope you get to try it!! 😠Merry Christmas to you and your whole family! 🎄
Katie says
I really enjoy reading how you are making holiday "treats" that aren't full of sugar and that are healthy for you.
Thank you for showing us all that we can have a yummy sweet dish with veggies. I can't wait to try this!
strawberryandcream says
Thank you!! Yes, no sugar â˜ºï¸ There is quite a bit of butter but hey, “know fat, know flavor†right!? ðŸ˜
Markus + Micah says
Oh wow, thank you for sharing. This is so new and lovely and nutritious. Love everything about it. Happy Christmas!
strawberryandcream says
Thank you for reading! It was super tasty, I definitely recommend trying it! This was my first time making pie crust and Erin McDowell's recipe is basically fool proof! 😉 Happy Christmas to you both! â¤ï¸
singingandsauerkraut says
Thanks for the carrot top pesto tip!
strawberryandcream says
You bet! 🥕☺ï¸
popsiclesociety says
Wow! This is new! Wonderful! I love that you used the entire carrot 🥕☺ï¸ðŸ˜‹
Merry Christmas 🎄
strawberryandcream says
Thank you!! 😄 I like trying new ways to reduce food waste AND get more nutrients! 🥳 Merry Christmas!!
Yum-number1 says
I'm drooling over this! The crust looks soo crunchy and soft at the same time, almost bit my phone looking at the pictures...oops 😅
strawberryandcream says
Hahaha! Don't bite your phone!! 😂 just bake yourself one of these 😋😉