Roasted Root Vegetable Galette

1¼ cups all-purpose flour Kosher salt and freshly ground black pepper 4 ounces unsalted butter, cubed and chilled

Ice water

1 small carrot, peeled and very thinly sliced on a bias 1 small parsnip, peeled and very thinly sliced on a bias 1 small red potato (not baby), very thinly sliced

1 very small sweet potato,

peeled and thinly sliced 1 small red onion, very thinly

sliced

1 small beet, peeled and very

thinly sliced

2 tablespoons extra-virgin

olive oil

1 tablespoon fresh thyme

leaves

¼ cup sour cream, plus more

for serving

¼ cup freshly grated Parmesan cheese, plus more for serving

1 large egg beaten with 1 teaspoon water or milk, for an egg wash

Instructions: In a food processor, combine the flour, 1 teaspoon salt and ½ teaspoon pepper; pulse to mix. Scatter the cold butter on top and pulse to the size of small peas. While pulsing, drizzle in 1⁄ cup

3 ice water until the mixture is evenly moistened. Transfer the mixture to a work surface, gather up any crumbs and knead gently, just until the dough comes together. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour.

Preheat the oven to 450 degrees. In a large bowl, toss the carrot, parsnip, red potato, sweet potato and onion with the olive oil and thyme. Season generously with salt and pepper; toss again.

On a lightly floured work surface, roll out the dough to a 14-inch round. Carefully transfer to a parchment-paper-lined baking sheet.

Spread ¼ cup of sour cream over the dough, leaving a 1½-inch border. Sprinkle ¼ cup of the Parmesan cheese on top. Spread the vegetables in two or three pretty layers on top of the sour cream. Place the beets last, so they don’t stain the other vegetables red. Fold the pastry edge up and over the vegetables to create a 1½-inch border around the tart. Brush the edge with the egg wash. Bake the galette for about 35 minutes, or until the crust is browned and the vegetables are just tender. Let cool slightly.

Season with salt, cut into wedges, and serve warm with sour creamand more freshly grated Parmesan.

TESTER’S NOTES

The pastry is easy tomake, but you can buy store-bought pastry dough. Avoid refrigerated pie doughs at supermarkets unless they’re top quality; they won’t be sturdy enough for the vegetables.

The hardest part of this recipe might be finding small root vegetables; if it seems as if there’s toomany sliced vegetables piled up on the pastry, there probably are. Roast extra slices separately in a pan and serve with the tart or as their own side dish, along with sour creamand cheese.

Makes 4 to 6 servings

From Justin Chapple, adapted from “CookWith Jacques Pépin and Friends, Volume 1”