This rustic Roasted Vegetable Galette is made with winter root vegetables roasted to perfection. Wrapped in a whole wheat crust and made vegan friendly!
In a mixing bowl, combine flour, oil, salt and 1/4 cup water. Stir to combine. Add 2 tablespoons of water if the dough is too dry.
Transfer the dough to a lightly floured surface and form into a ball. Wrap in plastic wrap and place in the refrigerator for around 40 minutes.
Meanwhile, heat up an oven to 425F. Line a baking sheet with parchment paper and set aside.
Prepare the dressing. In a small bowl, whisk together avocado oil, dijon, maple syrup and fresh thyme leaves.
Place all the cut up vegetables in a large bowl. Pour the dressing all over the vegetables and toss well to coat all the veggies. Transfer the vegetables onto the baking sheet and spread evenly. Sprinkle a little salt on top of all the veggies. Bake on top rack for 35-40 minutes. Once done turn down the oven to 375F.
Meanwhile vegetables are roasting, roll out your dough into a 13-inch round on a lightly floured surface. Then transfer the dough to a baking sheet. Layer all the roasted veggies in the center of the dough, leaving a 1 1/2 to 2-inch border all around. Gently fold over the pastry border. Bake the galette until the crust is fully cooked and golden brown, about 30-35 minutes. Remove from the oven and let it cool slightly before slicing.
