Breakfast Recipes
Caramelized Carrot & Harissa Galette
This rustic tart is such a treat. With a flaky crust, sweet caramelized carrots, and a creamy, tangy feta sauce, it’s unexpectedly, deeply flavorful. It’s also simple to make and absolutely beautiful. You’ll definitely want to make this one for your next party or potluck. It’ll get plenty of oohs and aahs before it disappears!
Servings: 8 to 10
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Caramelized Carrot & Harissa Galette
For the galette:
For the feta sauce:
Directions
To make the galette: Preheat the oven to 400º. Line a rimmed sheet pan with parchment paper.
In a large mixing bowl, combine the carrots, garlic, salt, olive oil, and harissa. Stir until evenly coated. Add the Parmesan cheese and stir to coat.
Place the carrots cut sides down on the center of the sheet pan, laying them side by side to form a rectangle, alternating the thick and thin ends. Scatter the remaining harissa and Parmesan cheese on top of the carrots.
Roll the puff pastry into a long rectangle that is 2” wider and longer than the shape of the aligned carrots. Trim the edges.
Transfer the puff pastry to the sheet pan, laying it over the carrots. Press the edges into the pan. Place an upside down wire rack over the puff pastry.
Bake until the carrots are fork tender and the puff pastry is crispy and golden, 25 to 30 minutes.
Place a second sheet pan upside down over the wire rack and, holding the pans together, carefully flip the galette right side up. Peel off and discard the parchment.
To make the feta sauce: In a small food processor, combine the yogurt, feta, lime juice, garlic, and 2 Tbsp cold water. Season with salt. Blend until smooth.
To serve, drizzle the galette with the feta sauce and sprinkle with the cilantro. Slice and enjoy.