Galette with Roasted Carrots
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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
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