Sun-Drenched Rainbow Carrot & Chèvre Galette

Instructions

1. 1

   In a large bowl, whisk together 1.5 cups all-purpose flour and 0.5 tsp flaky sea salt. Toss in the 1/2 cup unsalted butter. Using your fingers, confidently snap and smash the butter into the flour until it looks like coarse meal with some pea-sized pieces remaining. Don't overthink it. Drizzle in 3 tbsp ice water and gently mix with your hands until the dough just comes together into a shaggy ball.

   5 min

   Tip: If your kitchen is warm, chill your bowl first. The secret to a flaky French pastry is visible streaks of butter!

2. 2

   Form the dough into a flat disc, wrap it tightly in parchment or plastic, and let it rest in the refrigerator to relax the gluten and chill the butter.

   30 min

   Tip: Never skip the resting period, or your galette will shrink in the oven.

3. 3

   While the dough chills, preheat your oven to 400°F (200°C). In a small bowl, aggressively mix together the 4 oz goat cheese, 2 tbsp crème fraîche, and the zest of 1 Meyer lemon until utterly smooth and spreadable. Season generously with a pinch of black pepper.

   5 min

   Tip: Using the back of a spoon helps cream the mixture smoothly against the side of the bowl.

4. 4

   Using a mandoline or a sharp vegetable peeler, shave the 5 medium rainbow carrots lengthwise into long, beautiful ribbons. In a mixing bowl, gently toss the carrot ribbons and the 1 thinly sliced shallot with 1 tbsp olive oil, 1 tsp honey, the juice of the 1 Meyer lemon, and 1 tbsp fresh thyme. Season with the remaining 0.5 tsp flaky sea salt and black pepper.

   10 min

   Tip: If the carrots feel stiff, massage them gently with the dressing for 30 seconds to help them soften up for baking.

5. 5

   On a lightly floured piece of parchment paper, roll out your chilled dough into a rough 12-inch circle. It doesn't need to be perfectly round—embrace the rustic, ragged edges!

   5 min

   Tip: Rolling directly on parchment means you don't have to nervously transfer a loaded tart later.

6. 6

   Spread the whipped chèvre evenly over the rolled dough, leaving a generous 2-inch border all the way around. Pile the dressed carrot and shallot ribbons high in the center. Now for the free-form magic: lift and fold the dough border up and over the outer edge of the carrots, pleating it naturally as you work your way around.

   3 min

   Tip: Press the pleats gently so they hold their shape, but don't worry if it looks messy. Messy is bistro-chic.

7. 7

   Beat the 1 egg with a splash of water. Using a pastry brush, generously paint this egg wash over the pleated crust. Transfer the parchment paper with the galette directly onto a heavy baking sheet.

   2 min

   Tip: A good egg wash gives the crust that bakery-worthy, deeply golden lacquer.

8. 8

   Bake in the center of the oven for 35 to 40 minutes, until the crust is a gorgeous mahogany brown and the tips of the rainbow carrots are perfectly charred and caramelized.

   35 min

   Tip: Check at the 25-minute mark; if the carrots are browning too quickly, lightly tent the center with foil.

9. 9

   Let the galette rest on the pan for at least 10 minutes before slicing. This helps the juices settle into the cheese, guaranteeing a crisp, non-soggy bottom. Serve warm or at room temperature.

   10 min

   Tip: Garnish with a few fresh thyme sprigs right before serving.