When I came across this roasted vegetable galette online (cravingtasty.com/vegetable-galette), I knew I had to recreate it. The combination of the colorful root vegetables, savory cheeses, and flaky pastry was too good to pass up. I added my own touches and brought it to life in my kitchen. The result was well worth the effort.
INGREDIENTS
Pie crust:
1 1/2 cup all-purpose flour
1/2 cup butter, cubed
1/2 teaspoon kosher salt
1 teaspoon fresh thyme, minced
1/4 teaspoon cracked black pepper
3–5 tablespoons ice-cold water
Filling:
2 tablespoons butter
1/2 medium red onion, diced small
5 cloves garlic, minced
2 ounces softened cream cheese
2 tablespoons red wine vinegar
2 tablespoons of crumbled blue cheese
Teaspoon salt
Pinch nutmeg
Pinch smoked paprika
Vegetable layer:
1 sweet potato
2 cups heirloom carrots
3 red beets
2 cups butternut squash
1 Tablespoon flat leaf parsley
Salt to taste
Egg wash (1 egg and 1 tablespoon of milk, whisked together)
DIRECTIONS
1. Combine the pie crust dry ingredients in a large bowl. Work the butter cubes into the flour with your fingers or a pastry cutter until you have a mix of different sized butter pieces remaining. Those pieces help with the flakiness.
2. Stir the vinegar into three tablespoons of ice water. Sprinkle it over the flour mixture and toss gently. Add more water, one tablespoon at a time, until the dough holds together when pressed.
3. Shape into a flat disk, wrap, and chill for 45 minutes to an hour. After it has chilled, roll it into a 16-inch circle that is roughly an 1/8 inch thick and add to a pie pan. I recommend chilling the prepared dough again before assembling.
4. Melt the two tablespoons of butter in a pan over medium heat and adding the onion. Let that cook for about a minute before adding the red wine vinegar, garlic, paprika, salt, and pinch of nutmeg.
5. After the vinegar reduces almost completely, add the cream cheese and the crumbly bleu cheese and cook until melted into a sauce. Put it into a separate bowl and chill it. After the sauce has chilled, add it to the prepared pie crust.
6. Peel and slice the vegetables into 1/4 inch, half-moon slices. Arrange slices in an alternating pattern angled up toward the top of the crust in an inward spiral until the tart is completely full. Drizzle the top with a generous amount of olive oil, the parsley, and salt. Finish by brushing the crust with egg wash.
7. Bake at 375 degrees for 45–50 minutes. You will want to place the tart on the middle rack of the oven. Ovens times may vary, so check from time to time to make sure the crust does not burn.
Sam Tabone runs a Wegmans pizza shop in Rochester and has a been working in the culinary industry since 2010. He has worked his way up from doing dishes at a diner in his hometown to becoming a sous chef at a restaurant in Buffalo to now managing an entire team. “Everyone loves great food and the joy it can bring to people. It’s the reason I still love cooking and executing recipes to this day.”
This article originally appeared in the November/December 2026 issue of Upstate Gardeners’ Journal.
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