Autumn Vegetable Galette with Goat Cheese and Honey

For the Galette Dough: 

In a large mixing bowl, combine the all-purpose flour and salt.

Add the cold, cubed butter to the flour mixture.

Use a Lamson Chef’s Knife to cut the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water and mix until the dough comes together.

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Filling: 

Preheat your oven to 400°F (200°C).

Peel and chop the butternut squash, carrots, and red onion using a Lamson chef’s knife.

Add the vegetables to a mixing bowl and toss with olive oil. Season with salt and pepper to taste.

Spread the vegetables on a baking sheet and roast for 20-25 minutes or until they’re tender and slightly caramelized.

While the vegetables are roasting, roll out the chilled galette dough on a floured surface into a circle about 12 inches in diameter.

Transfer the rolled-out dough onto a parchment paper-lined baking sheet.

Once the roasted vegetables are ready, arrange them in the center of the dough, leaving a 2-inch border.

Crumble the goat cheese on top of the vegetables.

Fold the edges of the dough over the filling edges, pleating as needed.

Brush the edges of the dough with a bit of olive oil.

Bake the galette in the preheated oven for 25-30 minutes or until the crust is golden brown.

Crumble cool goats cheese on top with chopped chives or cilantro

To Serve: 

Remove the galette from the oven and drizzle it with honey.

Allow it to cool slightly before slicing and serving with Lamson’s pie server.