Carrots reach their sweetest potential in the oven. Roasting draws out their natural sugars and deepens their flavor, which makes them an ideal centerpiece for a rustic spring galette.
A galette is a free-form tart: the dough is rolled flat, the filling goes in the middle and the edges are folded up over it, no tart pan required. This one layers roasted carrots over lemon and thyme ricotta and finishes with a drizzle of honey and flaky salt.
Ingredients
- 1 refrigerated pie crust or homemade pastry dough
- 1 pound carrots, peeled and sliced lengthwise
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 3/4 cup whole-milk ricotta
- 1 teaspoon lemon zest
- 1 tablespoon fresh thyme leaves
- 1 egg, beaten
- 1 tablespoon honey (optional)
- Flaky sea salt for finishing
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Toss the carrots with the olive oil, salt and pepper. Roast for 18 to 22 minutes, until just tender and lightly caramelized. Let cool slightly.
- Roll the dough into a 12-inch circle on the prepared baking sheet.
- In a small bowl, mix the ricotta, lemon zest, thyme and a pinch of salt. Spread it over the center of the dough, leaving a 2-inch border.
- Arrange the roasted carrots over the ricotta. Drizzle lightly with honey if desired.
- Fold the dough edges over the filling, pleating as needed. Brush the crust with the beaten egg.
- Bake for 25 to 30 minutes, until the crust is golden brown. Finish with flaky sea salt and more thyme.
This story appears in the May 2026 issue of Stroll Quail Hollow.