This post for Carrot and Parsnip Galette with Goat Cheese is sponsored by Holland House Cooking Wine. Thank you for supporting brands that make Food Folks and Fun possible.
Today I’m sharing a recipe that is perfect for holiday entertaining. It’s my savory galette that has roasted carrots and parsnips, herbed goat cheese, and caramelized shallots.
I LOVE goat cheese, and I love putting it in just about everything! In this savory galette, the combination of goat cheese, roasted carrots and parsnips, and caramelized shallots make this appetizer irresistible!
In fact, I’ve teamed up with members of Holland House’s #HHCookingWineCo to create a custom holiday full-course meal plan and this appetizer is one of five recipes on the menu.
Each recipe is designed to be quick and easy to prepare to ensure the holidays stay stress-free (at least in the kitchen anyway). Links to my fellow #HHCookingWineCo member recipes are listed at the end of this post. I want to thank Holland House Cooking Wines for bringing all five of us together.
This Carrot and Parsnip Galette packs a lot of flavors! This is due to the layering of flavors – roasted carrots and parsnips, herbed goat cheese, honey, and caramelized shallots that have been cooked in Holland House Sherry Cooking Wine. The Holland House Sherry Cooking Wines adds hints of nuts and caramel, which elevate the flavor of the caramelized shallots.
I love using Holland House Cooking Wines in my recipes because they give a flavor boost to any dish. I get so many compliments on my Carrot and Parsnip Galette recipe, and I have to credit Holland House Sherry Cooking Wine.
Here are a variety of my holiday recipes that feature the bold flavors of Holland House Marsala, Sherry, Red, and White Cooking Wines:
- Turkey Gravy
- Make-Ahead Stuffed Mushrooms with Goat Cheese and Pine Nuts
- Chicken Marsala Stuffed Shells
- Savory Bread Pudding
- Grilled Steak Marsala
- Slow Cooker Beef and Barley Soup
Galette Recipe Questions Answered:
What is a galette (in cooking)?
A galette is a flat round French pastry that is similar to a pie or tart. It’s basically pastry dough with the dough edges folded up around a sweet or savory filling and then baked until golden brown. It’s a bit rustic looking with its free-form crust.
Can you make Galette ahead of time?
Baked galette will freeze for up to 3 months. Make sure you wrap it in 2 layers of plastic wrap and one layer of foil before placing it in a freezer-safe Ziploc bag. When you are ready to reheat it, thaw it in the refrigerator overnight and follow the reheating instructions below.
Alternatively, You can prepare the filling up to 3 days in advance before baking.
How do you reheat a galette?
Reheat it in a 375-degree oven until it is warmed through, about 10-15 minutes.
How do you pronounce galette?
You pronounce it guh·let. The emphasis is on the second syllable.
Cook’s Note – Carrot and Parsnip Galette:
- This galette is excellent served warm or at room temperature.
- I mostly serve this dish as an appetizer, but it can easily be an entree, too. Just serve it with a green leafy salad and you’re set!
Make it a Complete Meal with Recipe Featuring Holland House Cooking Wine:
I’ve teamed up with some fabulous bloggers to bring you a complete holiday meal featuring Holland House Cooking Wines. On the menu we have:
Appetizer: My Carrot and Parsnip Galette with Goat Cheese
Side Dish: Beet Orange Salad
Side Dish: Keto Cauliflower Rice Pilaf
Dessert: Mixed Berry Trifle
Carrot and Parsnip Galette with Goat Cheese
- 1 Tablespoon butter
- 2 large shallots peeled and thinly sliced
- ¼ cup Holland House Sherry Cooking Wine
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 5 ounces goat cheese at room temperature
- 1 Tablespoon honey
- 1 teaspoon chopped fresh thyme
- 9 inch prepared pie crust dough
- 1 large carrot peeled and cut into ¼-inch thick slices
- 1 large parsnip peeled and cut into ¼-inch thick slices
- 1 large egg beaten
- Olive oil
- Salt and pepper
- Move oven rack to the middle position and preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
- In a medium saucepan over medium-high heat melt butter. Add shallots and salt and pepper and sauté until softened. Pour in the Holland House Sherry Cooking Wine and continue to cook until the sherry has evaporated and the shallots are slightly golden about 5 minutes.
- In a small bowl, stir together goat cheese, honey, and thyme until combined.
- Place the pie crust dough on the prepared baking sheet. Spread the goat cheese mixture evenly over the dough, leaving a ½ inch border around the edge.
- Evenly place the shallots over the goat cheese.
- Place the carrots and parsnips over the shallots.
- Fold the edges of the pie crust over the vegetables. Brush the crust with a beaten egg.
- Brush the vegetables with olive oil and sprinkle with salt and pepper.
- Bake for 40 minutes, rotating the pan halfway through baking.
- Move the pan to a wire rack and cool for 5 minutes before slicing and serving.
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