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Roasted Root Vegetable Galette with Chèvre and Thyme

 
One serving costs about $1.31

$1.31 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:82%

Spoonacular Score: 82%

 

Roasted Root Vegetable Galette with Chèvre and Thyme might be just the side dish you are searching for. This recipe makes 8 servings with 314 calories, 4g of protein, and 21g of fat each. For 97 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. Head to the store and pick up pepper, garlic, thyme, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is good. Try Root Vegetable Puree with Shallots and Thyme, Rustic Root Vegetable Salad With Citrus And Thyme, and Roasted Vegetable Galette for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp balsamic vinegar
balsamic vinegar
2
2  carrots
carrots
1 bunch
1 bunch fresh thyme
fresh thyme
0.33 cloves
0.33 cloves garlic
garlic
2 Tbsps
2 Tbsps fresh goat cheese
fresh goat cheese
some
some olive oil
olive oil
2
2  parsnips
parsnips
some
some bell pepper
bell pepper
1
1  pie crust
pie crust
1 small
1 small red onion
red onion
1
1  rutabaga
rutabaga
some
some salt
salt
1 small
1 small sweet potato
sweet potato
2 small
2 small turnips
turnips
1 tsp balsamic vinegar
1 tsp
balsamic vinegar
2  carrots
2
carrots
1 bunch fresh thyme
1 bunch
fresh thyme
0.33 cloves garlic
0.33 cloves
garlic
2 Tbsps fresh goat cheese
2 Tbsps
fresh goat cheese
some olive oil
some
olive oil
2  parsnips
2
parsnips
some bell pepper
some
bell pepper
1  pie crust
1
pie crust
1 small red onion
1 small
red onion
1  rutabaga
1
rutabaga
some salt
some
salt
1 small sweet potato
1 small
sweet potato
2 small turnips
2 small
turnips

Equipment

baking paper
baking paper
baking sheet
baking sheet
oven
oven
baking paper
baking paper
baking sheet
baking sheet
oven
oven


Instructions

  1. Preheat oven to 475F. Place the vegetables on a large rimmed baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper and thyme. Toss to coat. Roast in oven for 17 minutes, stirring once at the 12 minute mark. Remove from oven and set aside.
  2. Reduce heat to 350F. Line another baking sheet with parchment paper.
  3. Prepare pie pastry according to directions. On a floured surface, roll dough out into a circle with 1/4 cm thickness. Place on prepared baking sheet.
  4. Mound roasted vegetables into the center of the dough, alternating with chvre so that it is evenly dispersed. Drizzle with balsamic if using.
  5. Fold sides of pastry up over the vegetables. It doesn't have to be perfect!
  6. Bake in preheated oven for 25 to 30 minutes, or until crust is golden brown.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.31
Ingredient
1 teaspoon balsamic vinegar
2 carrots
1 bunch fresh thyme
3 cloves garlic
2 tablespoons fresh goat cheese
some olive oil
2 parsnips
some bell pepper
1 pie crust
1 small red onion
1 rutabaga
1 small sweet potato
2 smalls turnips
Price
$0.04
$0.21
$0.21
$0.20
$0.94
$1.33
$1.03
$2.99
$1.82
$0.37
$0.59
$0.43
$0.27
$10.45

Tips

Health Tips

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of dough you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
332 Calories
4g Protein
20g Total Fat
33g Carbs
47% Health Score
Limit These
Calories
332
17%

Fat
20g
32%

  Saturated Fat
4g
27%

Carbohydrates
33g
11%

  Sugar
9g
11%

Cholesterol
1mg
1%

Sodium
337mg
15%

Get Enough Of These
Protein
4g
9%

Vitamin C
120mg
146%

Vitamin A
7247IU
145%

Manganese
0.59mg
30%

Vitamin E
4mg
28%

Fiber
6g
26%

Folate
95µg
24%

Vitamin K
24µg
24%

Vitamin B6
0.42mg
21%

Potassium
632mg
18%

Vitamin B1
0.22mg
14%

Phosphorus
120mg
12%

Vitamin B3
2mg
11%

Magnesium
43mg
11%

Vitamin B2
0.18mg
11%

Iron
1mg
10%

Vitamin B5
0.88mg
9%

Copper
0.17mg
9%

Calcium
71mg
7%

Zinc
0.83mg
6%

Selenium
2µg
4%

covered percent of daily need

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