Name: Golden Roasted Root Vegetable Galette
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet puff pastry, thawed (about 8 oz); 2 cups peeled and diced sweet potatoes; 1 cup peeled and diced carrots; 1 cup peeled and diced parsnips; 1 cup peeled and diced red bell pepper; 1 small yellow onion, thinly sliced; 2 tbsp olive oil; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/2 tsp smoked paprika; 1/4 tsp dried thyme; 1/2 cup ricotta cheese; 1 egg, beaten (for egg wash); Zest of 1 lemon

Golden Roasted Root Vegetable Galette

RusticCracker6253

This galette is a deliciously sneaky way to serve a rainbow of vegetables to even the pickiest family. By using sweet, caramelized root veggies and bell peppers (with no visible greens!), everything is wrapped in buttery, flaky pastry and brightened with a touch of lemon zest. The creamy ricotta base and hint of smoked paprika add depth and richness. It’s visually striking, full of flavor complexity, and the kind of vegetable dish that feels like a treat. Perfect for a cozy dinner or as a show-stopping side, leftovers taste just as good cold the next day!

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss sweet potatoes, carrots, parsnips, red bell pepper, and onion with olive oil, salt, pepper, smoked paprika, and thyme until evenly coated.
Spread vegetables on the baking sheet in a single layer. Roast for 18-20 minutes, stirring halfway through, until just tender and golden.
While vegetables roast, roll the puff pastry sheet out on a lightly floured surface to a 12-inch round. Transfer to a parchment-lined baking sheet.
Spread ricotta cheese in a thin layer in the center of the pastry, leaving a 2-inch border all around.
Once vegetables are roasted, let cool slightly, then arrange them over the ricotta. Sprinkle with lemon zest.
Fold pastry edges up over the filling, pleating as you go to form a rustic edge, leaving the center exposed.
Brush pastry edge with beaten egg.
Bake for 25-30 minutes, until pastry is deep golden brown and crisp.
Cool 5 minutes before slicing. Serve warm or at room temperature.