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Rustic Root Vegetable Galette with Chickpeas and Cranberries

This vegetable galette is a hearty, filling and delicious way to eat more veggies! Roasted carrots, sweet potato and parsnip pair with chickpeas and dried cranberries, wrapped in a buttery dough and drizzled with honey.
Prep Time15 mins
Cook Time45 mins
Course: Main Course, main dish
Cuisine: French
Keyword: galette savoury, vegetable galette
Servings: 4
Calories: 780kcal
Author: Hello Veggie


  • 2 cups plain flour
  • 2/3 cup butter
  • 1/2 tsp salt
  • 2/3 cup water ice cold
  • 4 carrots cut into cubes
  • 2 sweet potatoes cut into cubes
  • 2 tbsp peas frozen, defrosted
  • 1 cup chickpeas cooked
  • 1 tbsp dried cranberries
  • 2/3 cup goat cheese crumble
  • 3 garlic cloves, diced
  • 1 egg yolk
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tbsp fennel seeds
  • 1 tsp turmeric
  • 2 red onions diced
  • 1 tbsp balsamic vinegar
  • 2 parsnips cut into strips
  • 1 tbsp honey


  • Preheat the oven to 180C/356F. Line a baking sheet with parchment paper.
  • Add the carrots, sweet potatoes and parsnips onto the baking sheet, drizzle with olive oil and toss to combine.
  • Roast for 15 minutes (they will continue the cooking process during the galette baking).
  • While the vegetables are roasting, prepare the galette dough.
  • Add the flour and butter into the food processor and pulse to obtain a crumble.
  • Add the water and salt and pulse to incorporate and create a dough.
  • Cover the dough with foil and refrigerate.
  • Remove the vegetables from the oven and transfer into a large bowl.
  • Add the chickpeas, peas, cranberries, cheese, garlic and spices, and toss to combine.
  • Remove the dough from the refrigerator and add onto a floured surface.
  • Roll into a 12 inch circle, about 1/4 inch thick, and transfer onto the baking sheet.
  • Arrange the filling on top of the dough, leaving a 2-inch border around the edges.
  • Fold up the dough border over the filling, and brush with egg yolk to get a golden crust.
  • Bake for 30 minutes until golden.
  • While the galette is baking, prepare the caramelised onion.
  • Cook the onion in a non-stick skillet with a tablespoon water, over medium heat, stirring continuosly, until translucent
  • Add the balsamic vinegar, stir to combine and cook two more minutes over low heat. Turn off the heat and set aside.
  • Cut into slices and serve warm, topped with caramelised onion and drizzled with honey.


Calories: 780kcal