Vegetable Galette

Ingredients

• 4 dl plain white flour
• ½ tsp salt
• 8 tbsp butter
• 4 tbsp water
• ½ x yellow onion
• 1 x potatoes
• 1 x carrot
• 1 x parsnips
• ⅓ x celery root
• 1 clove garlic
• 1 tbsp fresh thyme
• 1 dl cream
• 100 g parmesan

Method

1. Combine flour, cold butter and salt in a food processor or by hand until the dough comes together.
2. If too crumbly, add a tiny bit of cold water until the dough comes together.
3. Wrap the ball of dough tightly in plastic and place in the fridge.
4. Slice the onion and fry in a ban with butter until caramelised.
5. Meanwhile, peel and cut potatoes, carrots, parsnips and celery root into thin circles.
6. Take the caramelised onion out of the pan, and add a knob of butter, the whole clove of garlic and thyme.
7. Add the chopped vegetables and cream and cook for about 15 minutes. Season with salt and pepper.
8. Grate parmesan.
9. Take the dough out of the fridge, and roll it out as thinly as possible. Place on a baking sheet and use a fork to make small holes all over the dough.
10. Now place the caramelised onion in the centre of the crust. Next, add the vegetables and spread them across the surface. Then top with grated parmesan. Fold the edges in toward the centre, and bake in the middle of the oven at 200 degrees celsius for about 30 minutes.