Watermelon Radish & Roasted Garlic Galette
With their generous, warm flavors, winter root vegetables are an excellent accent to sharp, tangy sheep’s milk cheeses like Pecorino Romano. Make sure you’re using a high-quality extra virgin olive oil to pull this galette together with its herbaceous and peppery notes.
- 2 cups peeled quartered, sliced watermelon radish (if unavailable, use turnips)
- 10 cloves peeled garlic
- 1 tablespoon plus two teaspoons extra-virgin olive oil divided
- ¾ teaspoons kosher salt divided
- Pastry for one 9-inch pie crust
- ¼ cup grated Pecorino Romano
- ¼ cup minced basil leaves
- 2 teaspoons white balsamic vinegar if unavailable, use champagne or white wine vinegar
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon freshly ground black pepper
- Kosher salt to taste
- White sugar to taste
- ►FILLING: Preheat oven to 350°F. Line a baking sheet with parchment. In a large bowl, toss watermelon radish with 1 tablespoon olive oil and ½ teaspoon salt. Place on the prepared baking
- sheet. In a separate bowl, toss garlic cloves with 2 teaspoons olive oil and ¼ teaspoon salt. Wrap cloves in aluminum foil. Roast radishes and garlic on middle oven rack until the radishes are slightly caramelized and fully cooked through, and the garlic is soft, about 20 to 25 minutes. Remove garlic from oven. Remove watermelon radish from oven and combine with Pecorino Romano.
- ►GALETTE: Raise oven temperature to 400°F. Carefully roll out pie crust, and place filling in center. Smooth out mixture in flat layer, leaving roughly ½-inch room at edges. Fold the edges of
- the pastry into the middle 6 to 8 times, leaving the filling exposed in the center. Bake galette on the middle rack of the oven until crust is golden brown, 25 to 30 minutes. Remove from oven and cool.
- ►TOPPING: Combine all ingredients in a small bowl. Top galette with basil mixture before serving.