Watermelon Radish & Roasted Garlic Galette | culture: the word on cheese

Name: Watermelon Radish & Roasted Garlic Galette | culture: the word on cheese
Ingredients: FILLING; 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); GALETTE; Pastry for one 9-inch pie crust; ¼ cup grated Pecorino Romano; TOPPING; 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)

culturecheesemag.com

With their generous, warm flavors, winter root vegetables are an excellent accent to sharp, tangy sheep’s milk cheeses like Pecorino Romano.

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Ingredients

FILLING
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)
GALETTE
Pastry for one 9-inch pie crust
¼ cup grated Pecorino Romano
TOPPING
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)