Veggie Galette with Honey-Chipotle Glaze

This galette is not only lovely but also easy to make. The crust is buttery, crunchy, sweet and just a touch spicy. The filling is incredibly soft with sweetness from the roasted vegetables, tanginess from the cheese and that beautiful combination of the chipotle-honey dollops that brings everything together. The chipotle-honey is a beautiful thing that adds a very unique twist to a classic. A perfect example of how to include Mexican ingredients in unexpected dishes. The chipotle adds depth, a bit of spice and just a hint of heat.  A perfect showstopper to share!



-1 cup all-purpose flour plus more for dusting

-113g unsalted butter, frozen 

-1 Tbsp brown sugar plus some more to sprinkle over

-½ tsp Salt

-¼ cup ice water


-1 cup Gouda cheese. Grated. Other great options are cheddar or asiago cheese. 

-1 Parsnip thinly sliced

-1 Carrot thinly sliced

-1 Cooked beet thinly sliced

-¼ Red onion, thinly sliced

-Fresh thyme sprigs

-1 Chipotle in Adobo La Costeña finely chopped

-1 Tsp chipotle adobo

-2 to 3 tsp honey

-1 egg

-1 Tbsp water



1 In a medium bowl, stir with a fork the flour, salt, and sugar. 

2 Grate the frozen butter onto the flour mix. Using your fingers, work the ingredients together until obtaining coarse crumbs.

3 Add the ice water, a spoonful at a time and mix the dough with the fork. Don’t overwork the dough, it should be just coming together and you should be able to see the bits of butter.

4 Add a bit of flour to a work surface and transfer the dough to it. Bring it together into a ball, not too tight. Cover in cling film and keep inside the fridge for at least 1 hour. This can be done a day ahead too. 



1 Set oven to 200°C

2 In a small bowl, whisk together the chipotle, the adobo and the honey. Add two teaspoons first and taste it before adding more. 

3 Once the dough has rested for at least 1 hour, bring it back to a floured surface and work it with a rolling pin. Roll the dough to a rough disc of about 20-25 cm. 

4 Transfer the dough to a baking sheet and add a layer of cheese followed by a layer of the thinly sliced parsnip, carrot, beet and onions. Do not layer all the way to the edge of the galette, leave a couple of cms so you can fold these over at the end. 

5 Add another layer of cheese on top of the vegetables and dollop a bit of the chipotle-honey mix. The dollops should be small and you should have some leftover to brush over the galette edges at the end. Add a new layer of the sliced vegetables, top with more cheese and small dollops of the chipotle-honey.

6 Fold the edges of the galette over and all around the pie. It doesn’t have to be perfect, the uneven folds look beautiful once baked. 

7 Mix the egg with the water and brush the edges of the galette with it and sprinkle some of the brown sugar all around. 

8 Brush the remaining chipotle-honey mix over the edges. Add a few sprigs of fresh thyme over the galette and bake for 30 minutes or until the edges and cheese are golden brown.

9 Place in a cooling rack and let it rest for 20 minutes before eating.



-Galettes are very forgiving regarding technique, they look more complicated than they really are but can be put together quickly and the result is always delicious. Here are some notes on how to make the best of this one. 

-The carrots and parsnips can be parboiled if the slices are a bit thick. If you use a mandolin and manage to get very thin slices, they will be cooked perfectly well just in the oven. If you still prefer to parboil them, just slice the carrots and parsnips and place them in a medium saucepan, cover in water and let it boil. Cook for no more than 7 minutes as overdoing it can break them. You want them still a little bit firm to assemble them in the galette. 

-The amount of cheese is quite open. You can add more or less the suggested amount. 

-The chipotle-honey is delicious! It balances all the ingredients in the galette. You can remove the seeds from the chipotle pepper before mixing them with the honey. The amount of chipotle and honey suggested here is a small amount, about 3 to 4 tablespoons worth of the mix. The main reason for this is because the idea is to just add a little touch to it and not overwhelm the pie. However, you can add more of either of the ingredients to make it more intense. 

-This galette is perfect for sharing and is best enjoyed freshly baked. However, leftovers are amazing as well if you reheat them in the oven the next day. 



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