Winter Vegetable Galette
The longer preparation time for this recipe is more than made up for by the fact that it can be left to look after itself in the oven for an hour or more. Make one large galette to serve cut into wedges or make individual ones in muffin tins.
Juice of 1 lemon
1.5kg mixed parsnips, celeriac and Jerusalem artichokes
4 tbsp bacon fat or olive oil
1 fat clove garlic, crushed
Salt and freshly ground black pepper
20g pack fresh thyme, leaves removed
4 tbsp single cream
1. Have a large bowl of cold water on hand. Add the lemon juice to prevent the vegetables from discolouring. Peel the vegetables and slice as thinly as possible dropping the slices into the water as you go.
2. Warm the bacon fat with the crushed garlic until liquid then brush a little over the base of a 20cm round cake tin or 8 deep muffin moulds. Drain the vegetables and pat dry with a clean tea towel. Begin with a neat layer of vegetables over the base of the tin or muffin moulds then add more layers seasoning well between each one and drizzling with a little extra bacon fat and some thyme leaves (reserving a few for garnish). It will look as though there are too many vegetables in the tin of muffin moulds but they do shrink on cooking.
3. Preheat the oven to 180ºC, gas mark 4. Cover the tin or muffin tray with foil and bake for about 1hr for the large tin or 35minutes for the individual galettes (this will depend on how thin the vegetable slices are). The vegetables should be very tender – a skewer pushed into the centre of the galette should go in easily.
4. Increase the oven temperature to 220ºC, gas mark 7. Unmould the galettes onto an edged baking sheet and drizzle with the cream. Return to the oven for10minutes to brown and crisp the tops. Serve sprinkled with the reserved thyme leaves.
Tip: Try using fresh rosemary to replace the thyme and serve the galette with roast lamb.
Sprinkle a little freshly grated Parmesan cheese over the galette with the cream for a tasty topping to serve with boiled gammon or roast pork.