Ready, Set, Weekend with Simply Beautiful Eating

Photo 2015-08-23, 2 53 13 PM
Photo 2015-08-23, 2 53 13 PM

It's August. What does that have to do with this galette? Let me tell you. Our backyard crops are starting to look like they have reached their peak and I wanted to use up these gorgeous yellow tomatoes in a dish.

I also wanted to add some root vegetables into this recipe for some color and texture. I had beets, sweet potatoes and some carrots hanging around in the fridge so I slow roasted them and set them aside until I was ready to come up with this quick and easy recipe.

Photo 2015-08-23, 3 55 29 PM
Photo 2015-08-23, 3 55 29 PM

What happens when you have too many veggies for the galette? I whipped up a salad with microgreens and a light balsamic dressing.

Photo 2015-08-23, 2 42 35 PM
Photo 2015-08-23, 2 42 35 PM
Photo 2015-08-23, 2 50 17 PM
Photo 2015-08-23, 2 50 17 PM

Two dishes are always better than one right? Root Vegetable Galette 1 roll of frozen puff pastry dough 2 tbls melted butter 2 cups mixed roasted root vegetables, I used beets, carrots, sweet potatoes 1 large yellow tomato, sliced 2 sprigs fresh oregano 3 basil leaves 1/4 cup fresh feta or goat cheese Instructions For the roasted vegetables, preheat oven to 350F. Wrap carrots and beets separately in tin foil and bake for 1 hour. Unwrap and peel skin off beets while still warm. Microwave or bake sweet potato until soft. About 10 minutes in the microwave or 75 minutes in the oven. Set aside while you prepare puff pastry. Roll out pastry until it is approximately 10 X 10 inches. Place dough onto parchment paper lined baking sheet or into tart pan. Brush entire dough with melted butter. Place vegetable over the top of the pastry. Sprinkle with oregano and feta cheese. Bake for 25 to 30 minutes. Garnish with fresh basil ribbons. Serve warm.

Photo 2015-08-23, 4 02 47 PM
Photo 2015-08-23, 4 02 47 PM
Photo 2015-08-23, 5 06 02 PM
Photo 2015-08-23, 5 06 02 PM
Photo 2015-08-23, 5 12 57 PM
Photo 2015-08-23, 5 12 57 PM