Galette with maple syrup-caramelized carrots
Caramelized carrots on a bed of feta
Whole wheat shortcrust pastry rolled out thin, feta and Greek yogurt dip, colored carrots roasted with oil and maple syrup. The edges are folded by hand: no need for a mold.
The sweetness of the carrots and the saltiness of the feta meet halfway. Cut into squares and serve warm.
1 hr 30 min
Preparation time
According to
Category
Low
Difficulty
23 × 30 cm
Baking pan
What is needed
Serves a 23 × 30 cm rectangular baking dish. The time includes the dough's resting period.
70g wholemeal flour, plus extra for dusting (for the shortcrust)
50g 00 flour (shortcrust pastry)
25g extra virgin olive oil, plus more for brushing (shortcrust pastry)
35 ml cold water (for the shortcrust pastry)
Shortcrust pastry
12 coloured carrots (filling)
30 g of Pure Dark maple syrup (filling)
200 g feta (filling)
140g Greek yogurt (filling)
2 sprigs of thyme (filling)
30 g shelled hazelnuts (filling)
Extra virgin olive oil, salt and pepper (filling)
Ten steps
Flours
Sift them with a pinch of salt, add the oil and mix with a fork until fully absorbed.
Water
Pour it in a little at a time and work with your hands until you get a smooth and elastic ball. You might not need all of it: it depends on the flour's absorption.
In the fridge
Wrap the dough in plastic wrap and let it rest for about 30 minutes.
The carrots
Wash and trim them without peeling, cut them in half lengthwise, and arrange them on a baking sheet lined with parchment paper, without overlapping them, cut-side down.
The mixture
Mix 45g oil, maple syrup, salt, and pepper. Brush the carrots with half the mixture and cook at 180°C for 30 minutes.
The dep
Blend the crumbled feta, Greek yogurt, and one tablespoon of oil until a consistent cream forms.
Roll out
On the floured surface, shape a thin rectangle and transfer it to a baking sheet lined with parchment paper.
Compose
Spread the dip, leaving a 2 cm border, and arrange the carrots along the short side, next to each other, alternating colors.
In the oven
Brush with the remaining mixture, decorate with thyme and chopped hazelnuts, fold the edges inwards, brush them with oil, and bake at 180 °C for 30 minutes.
Serves
Cut into squares and serve warm.
Two things to know
Don’t peel the carrots. The skin helps them keep their shape during cooking and holds in the oil and syrup glaze.
Half the mixture should be set aside. It’s used at the end, on the roasted carrots: this is what gives them their shine.
The ingredient
The variety used in this recipe. Dark, robust flavor: it holds up well to cooking and stands out in a dough.
Feel-good recipes
Savory tart with maple syrup asparagus and prosciutto
Puff pastry with goat cheese, eggs and Greek yogurt, and asparagus sautéed in maple syrup arranged in a pinwheel.
Prawn salad with peanut butter dressing
Basmati rice, seared prawns, mango and edamame, with a cold dressing of peanut butter, sesame and lime.
Grilled vegetables with maple syrup and feta
Grilled bell peppers, zucchini, and eggplant with a maple syrup dressing, cubed feta, and a few hours in the fridge.
