This Carrot and Parsnip Galette is perfect for holiday entertaining. It has roasted carrots and parsnips, herbed goat cheese, and caramelized shallots.
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.