Ras El Hanout Carrot Galette
Excerpted with permission from The Yearlong Pantry by Erin Alderson, published by Hardie Grant Publishing, 2024. Photographs by Erin Scott.
Carrots are rarely the shining star of a meal, but this galette thrusts the root vegetables into the spotlight. Their perfect texture and slight sweetness complement the earthy and woody flavors of Ras El Hanout.
This recipe, and others like it, can be found in the article “Your Spice Rack Is the Only Thing You Need to Make These Easy Vegetarian Recipes.”
How to Make It
1
Make the crust: Combine the all-purpose and rye flours and salt in a bowl and stir to combine. Add the butter to the flours. Using your hands, rub the butter into the flour, leaving the butter in flat, paper-like pieces. Add enough of the cold water to bring the dough together in a shaggy ball that is not too firm and not too sticky. Form into a loose ball, place in a bowl, cover, and refrigerate for 20 minutes.
2
Make the carrots: Using a handheld slicer, slice the carrots into strips, as thinly as possible. Place in a bowl along with the salt. Let rest for at least 10 minutes. Drain any water, then add the coriander, cumin, ginger, chile, allspice, cinnamon, and cloves, tossing to evenly coat the carrots.
3
Make the whipped feta: Combine the feta, labneh, and lemon zest in a food processor. Blitz until well-combined. Alternatively, you can mash and whip together in a small bowl.
4
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
5
Make the galette: On a lightly floured surface, roll the prepared dough into a 12-inch circle and transfer to the prepared baking sheet. Place an 8-inch plate, upside down, gently on the dough to leave an indentation to guide the inner circle. The goal is to leave at least 2 inches around the edge of the dough. Use a sharp knife to cut slits every 3 to 4 inches along the dough border, then carefully remove the plate.
6
Spread the feta mixture evenly over the center circle. Layer the carrot mixture evenly on top of the whipped feta.
7
In a small bowl, whisk the egg until frothy. Take one of the border sections of dough and fold it over the filling. Brush with the egg, then repeat with the next section of dough, overlapping it slightly with the previous section. Continue in this fashion all the way around the dough border. Bake the galette for 22 to 24 minutes, until the crust is crisp and golden. Let cool for 10 minutes.
8
Make the pistachio sprinkle: Put the parsley, pistachios, lemon zest, and salt in a small pile on the cutting board. Chop back and forth until the mixture is well-combined and the pistachios are crushed.
9
To serve: Cut the galette into six wedges and top with the pistachio sprinkle before serving.
Ingredients
For the Rye Crust
¾ cup all-purpose flour
½ cup whole-grain rye flour
¼ tsp kosher salt
½ cup cold unsalted butter, cut into small pieces
¼ cup ice-cold water
1 egg, for finishing
For the Ras El Hanout Carrots
2 large carrots
¾ tsp kosher salt
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground ginger
¼ tsp ground chile (more to taste)
¼ tsp ground allspice
¼ tsp ground cinnamon
small pinch ground cloves
For the Whipped Feta
3 oz feta, at room temperature
¼ cup labneh or Greek yogurt
zest of ½ lemon
For the Pistachio Sprinkle
¼ cup loosely packed fresh flat-leaf parsley
1 tbsp roasted pistachios
zest from ½ lemon
pinch of kosher salt
Directions
1
Make the crust: Combine the all-purpose and rye flours and salt in a bowl and stir to combine. Add the butter to the flours. Using your hands, rub the butter into the flour, leaving the butter in flat, paper-like pieces. Add enough of the cold water to bring the dough together in a shaggy ball that is not too firm and not too sticky. Form into a loose ball, place in a bowl, cover, and refrigerate for 20 minutes.
2
Make the carrots: Using a handheld slicer, slice the carrots into strips, as thinly as possible. Place in a bowl along with the salt. Let rest for at least 10 minutes. Drain any water, then add the coriander, cumin, ginger, chile, allspice, cinnamon, and cloves, tossing to evenly coat the carrots.
3
Make the whipped feta: Combine the feta, labneh, and lemon zest in a food processor. Blitz until well-combined. Alternatively, you can mash and whip together in a small bowl.
4
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
5
Make the galette: On a lightly floured surface, roll the prepared dough into a 12-inch circle and transfer to the prepared baking sheet. Place an 8-inch plate, upside down, gently on the dough to leave an indentation to guide the inner circle. The goal is to leave at least 2 inches around the edge of the dough. Use a sharp knife to cut slits every 3 to 4 inches along the dough border, then carefully remove the plate.
6
Spread the feta mixture evenly over the center circle. Layer the carrot mixture evenly on top of the whipped feta.
7
In a small bowl, whisk the egg until frothy. Take one of the border sections of dough and fold it over the filling. Brush with the egg, then repeat with the next section of dough, overlapping it slightly with the previous section. Continue in this fashion all the way around the dough border. Bake the galette for 22 to 24 minutes, until the crust is crisp and golden. Let cool for 10 minutes.
8
Make the pistachio sprinkle: Put the parsley, pistachios, lemon zest, and salt in a small pile on the cutting board. Chop back and forth until the mixture is well-combined and the pistachios are crushed.
9
To serve: Cut the galette into six wedges and top with the pistachio sprinkle before serving.
