This seasonal Root Vegetable Galette is the perfect Fall bake! The easy flaky crust is flavored with parmesan and fresh herbs, then surrounded by thinly sliced sweet potatoes, potatoes, and turnips for all the comforting carbs.
We featured this recipe as a savory main dish at our Cake Decorating Workshop with Chelsey White and our friends at If You Care. They make kitchen and household products that help reduce the amount of waste in our waste streams. These products range from compostable roasting bags to snack and sandwich bags to the totally compostable, totally chlorine-free, and totally easy-to-use pre-cut parchment sheets! We used these parchment sheets to line our pans and bake this gorgeous Root Vegetable Galette!
Get the full recap on our Cake Decorating Workshop here!
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For the Crust
- 2 cups all-purpose flour
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 3/ 4 cup unsalted butter, frozen, then grated
- 4-6 tablespoons iced vodka
For the Filling
- 2 sweet potatoes, sliced on a mandolin
- 2 Yukon Gold potatoes, sliced on a mandolin
- 1 turnip, sliced on a mandolin
- Fresh thyme
- Parmesan cheese, freshly grated
- Kosher salt, To Taste
- Black pepper, To Taste
- Crushed red pepper flakes, To Taste
- 1 egg, mixed with 1 teaspoon water for egg wash
To make the dough: Add the flour, Parmesan, thyme and salt to a large mixing bowl; stir to combine. Work the grated butter in with your fingers until all of the butter is coated with flour and has been worked into pea-sized clumps.
Drizzle the vodka over the flour-butter mixture 1 tablespoon at a time, stirring with a fork until it begins to come together. Gather the dough into a large disc and wrap in plastic wrap. Let chill in the fridge for at least 30 minutes.
Preheat oven to 425ºF. Line a baking sheet with If You Care Parchment Paper.
On a lightly floured surface, roll out your dough into a large circle, about 1/4-inch thick. Transfer to the prepared baking sheet.
Arrange the sweet potato, Yukon Gold potato and turnip slices in concentric circles, leaving a ½-inch border. Fold the edge of the dough over the vegetables, pleating as you go around. Sprinkle with fresh thyme, Parmesan, salt, black pepper and crushed red pepper flakes. Brush the dough with egg wash.
Bake for 40-45 minutes, until the crust is golden brown and vegetables are tender. Remove from the oven and let cool slightly before slicing.