Special Diets | 17 January 2017Easy and Elegant Parsnip and Thyme Galette Share article facebook twitter google pinterest Winter can be cold, long, and miserable. Which is why you should always have some great winter recipes on hand to get you through the “dark” months. If you haven’t ever made a galette, definitely add this one to your arsenal. This vegetarian parsnip and thyme galette from The Easy Vegetarian Kitchen uses winter ingredients and hearty pastry and ricotta cheese to make a meal that everyone will adore. Parsnip and Thyme Galette My husband and I have different eating habits, especially when it comes to carbs. He could happily give up bread or pastry without missing it, while I wouldn’t last a week before being struck with longing for a slice of bread smeared with peanut butter. What’s more, I love flaky pastries passionately—croissants, Danishes—anything with a crust, really. And that’s where this galette comes into the picture. This freeform pastry is half about the crust, and half about the filling, and it’s one of the few recipes in which I use unbleached all-purpose flour to ensure a wonderfully flaky crust—one that also provides a solid base for just about any filling you can think of. As for the filling, you could, technically, omit the ricotta and use only vegetables, but I love the ricotta-vegetable layer. And, for the most part, I like to keep the flavors of the filling fairly simple, with hardly anything more than a tablespoon of fresh mixed herbs. A slice of galette and a good side salad make for an elegant dinner that’s filling without being overly heavy. Yield: 4 to 6 servings 1 recipe Ricotta Galette (recipe follows) 1 parsnip, thinly shaved 1 tablespoon (14 g) unsalted butter, melted ½ teaspoon dried thyme Toss the shaved parsnip with the melted butter and thyme. Prepare the Ricotta Galette as directed, layering the parsnip mixture on the ricotta in place of the vegetable filling. Bake as directed. Ricotta Galette Crust 1 cup (120 g) unbleached all-purpose flour or whole wheat pastry flour ¼ teaspoon sea salt ¼ cup (56 g) cold unsalted butter 1 ounce (28 g) cream cheese 1 tablespoon (15 ml) maple syrup 2 tablespoons (30 ml) cold water Filling ½ cup (120 g) ricotta 2 teaspoons honey ¼ teaspoon black pepper ¼ teaspoon sea salt 1½ cups (240 g) thinly sliced vegetables 2 tablespoons (30 ml) heavy cream 1 large egg Preheat the oven to 375?F (190?C, or gas mark 5) and cover a baking tray with parchment paper. To make the crust: In a food processor or large bowl, combine the flour and salt. Cut in the butter and cream cheese, pulsing in a food processor or using your fingers until the dough is in pea-size pieces. Add the maple syrup and water, pulsing or stirring until the dough comes together. Turn out onto a floured work surface and roll the dough into a 10-inch (25 cm) circle. Transfer to the baking tray. To make the filling: In a bowl, whip together the ricotta, honey, black pepper, and sea salt. Spread the ricotta over the crust, leaving an edge of roughly 1½ inches (3.8 cm). Layer on the vegetables, and fold the edges of the crust over the outer edges of the layered ricotta and vegetables, pleating the crust as you go in order to make an even circle. Whisk together the heavy cream and egg, then brush the crust with the egg wash. Bake for 40 to 45 minutes, until the crust is golden and the filling is set and bubbling. Remove from the oven and let cool before serving. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Buy from an Online Retailer US: UK: Fresh, delicious vegetables should be a staple of any diet, but if you’ve decided that you’d like to take your Meatless Mondays to a whole new level, then it might be time to ditch the processed foods and meats and try out a vegetarian diet. Eating vegetarian doesn’t have to be complicated! In fact, it can be downright scrumptious and satisfying. The Easy Vegetarian Kitchen helps you to create simple meals that will help you live a happier and healthier life. Erin Alderson, the popular voice behind the whole foods, vegetarian blog Naturally Ella, shows you how to easily eat plant-based vegetarian meals every day. With 50 core recipes for everything from entrees to appetizers and desserts, The Easy Vegetarian Kitchen guides you through staple recipes such as salads, sandwiches, stir-frys, and stews and easily adapt them to seasonal or oh-hand ingredients. Enjoy spring’s fresh asparagus in a delicious frittata and change it up for winter with Curried Butternut Squash and Feta. Core recipes allow readers to build an essential pantry list so eating vegetarian is always easy. And if you feel like going vegan, each recipe can be easily adapted with flavorful substitutions. Start filling your kitchen, and your belly, with healthy, plant-based ingredients and start eating your way to a happier meat-free life. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.