Bring a taste of Spring and St. Patrick’s Day to your table
with this Spring vegetable galette
It has the colors of St. Patrick’s Day
with roasted carrots seasoned with pepper, garlic salt and olive oil
Sauteed mushrooms
And crisp tender asparagus
Spread the raw pie crust dough with mayonnaise, mustard,
creamy salad dressing, yogurt
or really any type of sauce you want!
Think of it as a flavor foundation
I used a favorite Maple Bacon Aioli from Stonewall Kitchen
Arrange carrots in an even layer on the sauce
Sprinkle the carrots with shaved Parmesan or Asiago cheese
Mushrooms
More cheese
Asparagus
Fold the dough up and over vegetables,
making folds as you go around the perimeter,
and sprinkle a little more cheese on top
Refrigerate covered at this point if desired
Bake
Serve
Enjoy!
You can serve this as a main dish or a side
We enjoyed ours as a side with BBQ ribs
St. Patrick’s Day Galette
Ingredients
- 2-3 cups baby carrots
- 8 oz. sliced baby bella mushrooms
- 24 spears asparagus, or 1 large bunch
- 4 oz shaved Asiago or Parmesan cheese
- 1 pie crust dough round
- 1/2 cup aioli, mayonnaise, mustard, salad dressing, or plain yogurt
- olive oil
- ground black pepper
- garlic salt
- 1 T butter
Instructions
- Preheat oven to 400 degrees
- Line a rimmed baking sheet with parchment paper and put carrots on it in a pile. Drizzle with olive oil and season with pepper and garlic salt
- Toss around to coat carrots and spread into an even layer. Cook for 30 minutes or until carrots are soft when pierced. Reduce oven temperature to 375 degrees.
- While carrots are roasting, saute mushrooms with butter and a drizzle of olive oil in a skillet on medium high, stirring only occasionally until mushrooms are golden on both sides. Set aside.
- Snap tough ends off asparagus and rinse. Wrap in a clean towel and microwave on high for 2 minutes. Immediately unwrap asparagus to prevent further cooking and place on cutting board to cool
- Put dough round on a piece of parchment paper and spread with a thin layer of prepared sauce, leaving a one inch border.
- Cut asparagus into one inch pieces
- Top sauce and dough round with a layer of carrots and sprinkle with cheese
- Add mushrooms in an even layer and sprinkle with more cheese
- Top with asparagus pieces and another sprinkle of cheese
- Fold dough up and over the layered vegetables, folding dough into pleats as you go around the edge.
- Transfer galette onto a baking sheet, holding the parchment paper on each side and carefully lifting and sliding on to sheet.
- Bake at 375 degrees for 30-40 minutes or until dough is golden and cook through
- Cut into large wedges for main dish or smaller wedges for a side dish
I will be joining these fabulous parties and blogs
Sundays on Silverado Love Your Creativity Over the Moon
Between Naps on the Porch, Celebrate Your Story,
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Turn About Tuesday