Whole wheat crust filled with rainbow carrots roasted to a perfection and topped with toasted walnuts. This Roasted Carrot Galette makes the perfect dish on its own or with a side of green salad. It also makes a great appetizer for parties!
The crust recipe is very simple and straight forward so you can make it successfully even if it’s your first time. Plus it’s made vegan and whole grain! I would totally recommend you trying it as it’s much healthier than store-bought too!
HOW TO MAKE VEGAN WHOLE WHEAT PIE CRUST
The crust for this roasted carrot galette is made with 100% whole wheat flour, extra virgin olive oil, iced cold water and a pinch of salt. The whole wheat flour not only brings nutty flavor to it but also adds a little color. An addition of olive oil makes it much more simple to make and very flavorful.
Simply combine all the ingredients, adding more water if the dough is too dry. Then, transfer the dough to a lightly floured surface and form into a bowl. Cover with a plastic wrap and refrigerate for about 40 minutes. Meanwhile, prepare the filling!
Roasting the carrots in the oven gives them such an amazing flavor, plus the glaze is so amazing and I could eat all of them on its own! I used rainbow carrots for this recipe but it’s totally fine to use normal carrots instead. These just look so pretty and colorful!!
HOW TO ROAST CARROTS
Start with peeling and trimming the ends of carrots (I love using this peeler).
Depending on how thick your carrots are, cut them in half or quarters. They should all be of the same thickness to cook evenly. In a large bowl or baking dish, toss all the carrots, extra virgin olive oil, date syrup, thyme, salt and pepper. If you don’t have date syrup, feel free to substitute with maple syrup or honey. Place on a baking sheet, spread evenly and roast until browned and soften.
For the extra crunch and even more flavor, top the galette with toasted walnuts. Are you a fan of galettes? Check out also this amazing roasted vegetable galette. In need of something sweet? This rustic strawberry galette with thyme and gluten-free plum and blueberry galette will hit the spot!
Have you made this roasted carrot galette recipe yourself? I would love to hear how it came out! Use the hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
CRUST 1 1/4 cup whole wheat flour 1/4 cup extra virgin olive oil 1/4 cup + 2 tbsp ice cold water 1 tsp salt FILLING 1 1/2 pound rainbow carrots 2 tbsp extra virgin olive oil 2.5 tbsp date syrup, maple syrup or honey 1 tsp fresh thyme leaves 1/2 tsp pink salt TOPPINGS 1/3 cup toasted walnuts, chopped thyme springs In a mixing bowl, combine flour, oil, salt and 1/4 cup water. Stir to combine. Add 2 tablespoons of water if the dough is too dry. Transfer the dough to a lightly floured surface and form into a ball. Wrap in plastic wrap and place in the refrigerator for around 40 minutes. Preheat oven to 425° F. Peel and slice the carrots in half or thirds lengthwise, depending on the thickness. In a large bowl, toss the carrots along with olive oil, date syrup spices and salt. Place on a baking sheet and spread evenly. Bake for 15 minutes until the carrots just start to brown and soften. Let it cool slightly. Once done turn down the oven to 375F. Meanwhile carrots are roasting, roll out your dough into a rectangle on a lightly floured surface. Then transfer the dough to a baking sheet. Layer all the roasted carrots in the center of the dough, leaving a 1 1/2 to 2-inch border all around. Gently fold over the pastry border. Bake the galette until the crust is fully cooked and golden brown, about 35-40 minutes. Remove from the oven and let it cool slightly before slicing.
Ingredients
Instructions