Savory Carrot Galette

A beautiful bunch of organic carrots inspired this tart with Middle Eastern Flavors.

Inspiration can come from almost anywhere. This week I found it in the produce section of the grocery. I typically go to the same two stores but I was on my way home in the pouring rain and stopped a specialty grocer. When I walked in I saw the most beautiful tricolored organic carrots. I snatched them right up and put them in my basket. I just knew they would find their way into something really special.

I have been thinking about creating a savory galette for a long time. One of my favorite dishes recently has been roasted carrots with tahini sauce. It struck me that this would be the perfect the galette flavor combination. It also occured to me that there should be moist component, something creamy, to balance the texture of he carrot and the crust. Hummus!

The basic components of this recipe are a whole week crust, hummus, carrots and a tahini sauce. All of the flavors go very well together as they are traditionally served together. Think of a falafel pita.

• Crust
  • 1 1/4 Cup Whole Wheat Flour (I used Shepherds Grain)
  • 1 stick butter
  • 4 Tbsp ice water
  • 1 Tsp kosher salt
  • 1/4 Tsp Coriander
  • Sesame Seeds
• Filling
  • 1 bunch of Organic Carrots, sliced long way
  • 1 Cup Hummus (I used classic flavor)
• Tahini Sauce
  • 1/4 Tahini
  • 1 tsp lemon juice
  • 1/4 coriander
  • 1 tsp turmeric
  • 1/4 tsp granulated garlic
  • Extra Virgin Olive Oil
  • Pinch of kosher salt
• To form the crust combine flour, salt, and coriander. Cube the butter into 1/2″ pieces. Add the butter to the flour in a food processor, if you have one. If not I combined it by hand, making sure to break up the butter into smaller chunks. Once the butter is in pieces the size of small peas, start adding ice water one tablespoon at a time until the dough starts to form. you want to add just enough water to bring the dough together. Turn it out onto plastic wrap and wrap up forming a flat disk. Refridgerate for at least 2 hours.
• Once the dough is rested and cold. Roll it into a rectangle. It should be about 1/8″ thick. I recommend doing this on parchment so you don’t have to transfer it later.
• Spread the hummus on the dough.
• Sprinkle the hummus with an even covering of za’atar.
• Top with carrots in desired pattern.
• Fold dough over the edges of the carrots on both sides than top and bottom to form the galette.
• Sprinkle the edges with sesame seeds and za’atar.
• Bake for 30 mins at 350 degrees F.
• While it is baking mix the tahini sauce
  • Combine tahini, spices, lemon juice and salt.
  • Add olive oil until you achieve the desired texture for drizzling.
• Serve hot or cold.

I hope you give this recipe a try. It makes a lovely vegetarian lunch or dinner. DM me on Instagram or send me an email if you have any questions. I’d be so happy to answer them.

Thank you and Bake On! Becky

See my next post for my Tahini, pistachio, cardamom cookies.