recipes > Roast vegetable galette
Vegetarians don’t miss out this Christmas thanks to this savoury galette full of festive roast vegetable flavours.
- 50g butter, diced
- 1 leek, thinly sliced
- 1 garlic clove, finely chopped
- 1/2 cup dry white wine (we recommend Jacob’s Creek Reserve Adelaide Hills Chardonnay)
- Juice and finely grated rind of 1/2 lemon
- 1 tablespoon thyme leaves, plus extra sprigs to serve
- 350g firm ricotta
- 3 eggs
- 400g pumpkin, such as jap or Kent, peeled and cut into 1cm thick wedges
- 150g Dutch carrots, trimmed, scrubbed and halved lengthways
- 150g chat potatoes, sliced 5mm thick
- 2 tablespoons extra virgin olive oil, plus extra to serve
- Baby spinach leaves, to serve
- Coarsely chopped roasted hazelnuts (optional), to serve
- Simple green leaf salad, to serve
Parmesan shortcrust pastry:
- 2 cups plain flour
- 2/3 cup wholemeal flour
- 2/3 cup finely grated parmesan
- 50g hazelnut meal
- 3 teaspoons finely chopped thyme
- 250g chilled butter, diced
- 2 eggs
- To make parmesan shortcrust pastry: place flours, parmesan, hazelnut meal, thyme and 1 teaspoon sea salt in a food processor and whiz to combine. Add butter and whiz until coarse crumbs form. Add eggs and whiz until pastry just comes together in a ball. Form pastry into a disc, enclose in plastic wrap and place in fridge for 1 hour to chill.
- Meanwhile, melt the butter in a saucepan over medium-high heat. Add the leek and garlic, and cook, stirring occasionally, for 4-5 minutes until softened. Add the wine, lemon juice and thyme and simmer for 3-4 minutes until liquid completely evaporates. Cool to room temperature.
- Whisk ricotta and 2 eggs in a bowl to combine. Season to taste. Add leek mixture and stir to combine. Set aside.
- Preheat oven to 180°C/160°C fan-forced. Combine pumpkin, carrot, potato and lemon rind in a large bowl. Drizzle with oil, season, then toss to coat vegetables evenly in oil. Set aside.
- Roll out pastry on a lightly floured work surface to a 4mm thick round. Line a 28cm-diameter loose-bottomed tart tin with pastry, allowing the excess to overhang the edges.
- Spread ricotta mixture in base of tart and arrange vegetable mixture over top. Trim pastry overhang to 1cm, then fold pastry edge over the filling and roughly pleat. Lightly beat the remaining egg, then brush the pastry edge with the egg. Bake galette for 1 hour and 15 minutes or until golden brown and vegetables are cooked through.
- Stand in the tin for 15 minutes before carefully transferring to a plate. Top galette with extra thyme sprigs, a few baby spinach leaves and hazelnuts (if desired), and drizzle with a little extra virgin olive oil. Serve galette warm or at room temperature with a green salad.
Tip: The uncooked pastry can be made up to 3 days ahead. Keep in the fridge tightly enclosed in plastic wrap. If you don’t have time to make your own pastry, you can substitute with 500g good-quality store-bought shortcrust pastry.
Reserve Adelaide Hills Chardonnay
The creamy texture of this wine is a great match for the nutty, cheesy flavours of the parmesan shortcrust pastry.See more about this wine
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