January was filled with grey days, runny noses and cold feet. Winter has only begun but I am already longing for Spring. Lack of sunshine always brings me into a melancholic mood, I want to be outside! The garden looks desolate and except for the strong thyme and rosemary there is nothing growing. I am happy I could use some fresh herbs in this recipe!
Time for some colour in the kitchen to brighten up my days. This galette with roasted winter vegetables will do the trick and it is yummy too! I used goat cheese but a nice gorgonzola will give it an extra touch. Next time I will use more cheese, I am a cheese lover! The apple slices added at the end give everything a nice sweet flavour. I have been lazy and bought ready made pastry but it is even nicer of course when you make your own pastry.
1 small red and 1 small yellow beet
3 thin carrots
1/2 small butternut pumpkin
1 red onion
fresh thyme leaves
Peel the carrots and cut lengthwise. Peel and de-seed the butternut, cut into half moon slices. Peel and cut the red onion in thin slices. Peel and slice the beets too. Put all the vegetables in a baking tray, make sure they don't overlap. Drizzle with olive oil and sprinkle a little bit of sea salt and freshly ground black pepper over the vegetables. Roast in a preheated oven at 200° for about 40 minutes, until the carrots and the pumpkin pieces are soft, make sure they don't burn. Leave to cool before you put the roasted vegetables in the pastry.Roll the pastry out on a baking sheet and brush with a tiny amount of olive oil the inner circle where you will put the vegetables on. Put the roasted vegetables in the centre of the circle on a heap and add some apple slices (they make it sweet!). Brush everything with a little bit of maple syrup (not too much!) Season with some fresh thyme leaves and crumble the goat cheese over it. Fold the border of the pastry in pleats over the vegetables to make it fit.Bake in the oven according to instructions on pastry wrapping. Cut into four pieces and serve warm.Bon appétit!