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Easy Vegetable Tart with Carrots, Fennel and Chèvre
Easy Vegetable Tart with Carrots, Fennel and Chèvre
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Wholesome veggie tart with carrots, fennel, and chèvre in a rustic whole-grain crust. Perfect for a quick and satisfying vegetarian dinner.
Ingredients:
  • 3/4 cup (100 g) whole-wheat flour, spooned and leveled
  • 3/4 cup (100 g) all-purpose flour, spooned and leveled
  • 1 teaspoon kosher salt, divided
  • 8 tablespoons (122 g) cold unsalted butter, cut into 16 or so little pieces
  • 1/4 cup ice cold water
  • 4 large carrots
  • 1 medium/large bulb fennel
  • 1 medium purple onion
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces soft herb goat cheese (chevre)
  • 1 egg white
Instructions:
  • Preheat your oven to 400°F and place a 13x15-inch piece of parchment paper on your work surface for the dough.
  • Make the dough: In a food processor with the metal blade, combine whole-wheat flour, all-purpose flour, and 1/2 teaspoon Kosher salt. Add cubed butter and pulse until mixture resembles peas. Pour in water and pulse for 8 to 10 seconds until dough forms large clumps.
  • Shape the dough by transferring it onto a parchment paper. Gently form it into a smooth ball, then flatten it into a disk about 13 inches wide, ensuring to sprinkle a light dusting of flour on top. Roll out the dough into a circle, aiming for a diameter matching the width of the parchment paper, and don't stress about achieving perfection.
  • Chill the dough on a baking sheet while you prepare the vegetables.
  • Prepare the vegetables: Peel and trim the carrots, cutting them into 1/3-inch-thick coins. Cut the fennel in half, removing the core, and slice into 1/3-inch-thick wedges. Slice the onion in half, peel, and cut into 1/4-inch-thick half moons.
  • Create a colorful array on a baking sheet with carrots, fennel, and red onion. Drizzle with olive oil, sprinkle with 1/2 teaspoon kosher salt and black pepper. Roast for approximately 30 minutes until tender.
  • Prepare Galette: Place the chilled dough on a baking sheet. Spread the roasted vegetables in the center, leaving a 2-inch border. Sprinkle the goat cheese over the vegetables and gently press some cheese into the mixture with your fingers.
  • Wrap the dough around the vegetables creating pleats while leaving the center exposed. Brush the top of the galette with a light coat of egg white using a pastry brush.
  • Bake until golden brown and crisp, about 40-45 minutes.
  • Serve the dish warm or at room temperature. Cut into wedges and enjoy.

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