With the delicious flavour of tender roasted baby carrots, goat cheese, honey and thyme, this galette is made with homemade pastry and is perfect for a satisfying lunch or dinner. Garnish the Roasted Carrots and Goat Cheese Galette with rosemary before serving.
Roasted Carrots and Goat Cheese Galette Recipe
Serves 4
Ingredients:
500g baby carrots, trimmed, cleaned and cut lengthwise
1 tbsp olive oil
2 tsp dried thyme
200g cream cheese
1 tbsp honey
125g goat’s cheese
1 sprig rosemary, cut into pieces
Pastry
1¾ cups plain flour
1 tsp dried oregano
1 tsp dried thyme
1 tsp chilli flakes
1 tbsp olive oil
100g cold unsalted butter, chopped into 2cm pieces
Method:
To make the pastry, in a food processor combine the flour, dried herbs, olive oil, and 4 tablespoons of iced water. Add the butter and mix thoroughly. Knead the dough until smooth. Wrap the pastry in cling film and refrigerate for 1 hour.
Preheat the oven to 200°C (180°C fan forced). Arrange carrots on a baking tray lined with baking paper. Drizzle the carrots with olive oil, top with one teaspoon of dried thyme and season. Toss well on the tray to combine. Roast for 25 minutes or until the carrots are tender and golden brown. Set aside to cool. Reduce the oven temperature to 180°C (160°C fan forced).
In a small bowl, mix the cream cheese with honey, remaining dried thyme, and season. On a floured surface roll out the pastry and place it on a baking tray lined with baking paper. Top with the cream cheese mixture, leaving a small border around the edges.
Arrange the roasted carrots on top of the cream cheese and crumble the goat’s cheese over the carrots. Fold the edges of the pastry over and press to seal.
Bake the galette for 25 to 30 minutes, or until golden brown. Garnish with rosemary before serving.
