One great way to get children to eat their veggies is to add cheese, a hint of sweetness or both. Throw in a puff pastry and you’ll hit a home run almost every time. Ché insisted we get more bundles of carrots than I care to mention at the farmers market this weekend. Inevitably, I was stuck with the task of figuring out what to do with them all. I landed on a carrot galette made with a mix of cream cheese and goat cheese plus caramelized onions and citrus honey glaze.
Here’s how I did it:
1 puff pastry, thawed
4 medium size carrots, peeled sliced
65 oz cream cheese
65 oz of goat cheese
1 tsp fresh dill, chopped
1 tsp fresh thyme
1/4 tsp caraway seeds
1 /4 cup caramelized onions
4 tbsp honey
3 tbsp lemon juice
1 egg, for egg wash
Start by thawing your puff pastry according to package instructions (I made mine from scratch, recipe on my blog). Once ready to cook, preheat your oven to 400° then peel and thinly slice your carrots. Place in a bowl and drizzle with olive oil, sprinkle thyme, caraway seeds and salt & pepper then stir to combine. Set aside.
Blend cheeses with dill and caramelized onions. Set aside. Add honey, lemon juice and 2 tbsp of water to a saucepan and heat over medium until nice and syrupy, about 5 minutes. Unroll your puff pastry and smear cheese mixture evenly over the dough leaving a two inch empty space around the edges.
Layer on your carrots one row at a time slightly overlapping each row. Fold over the edges creasing where you left empty space. Drizzle in citrus honey glaze. Lightly whisk an egg and add a tsp of water. Brush borders of your galette with egg wash then bake for 30 minutes or so in the middle of the oven rotating pan half way throw. Let cool before cutting. Slice and enjoy!
