Sun-Drenched Rainbow Carrot & Chèvre Galette by Marguerite Lavigne | inspochef | inspochef

Ingredients

• 1.5 cups All-purpose flour
• 1/2 cup Unsalted butter
• 3 tbsp Ice water
• 5 medium Rainbow carrots
• 4 oz Goat cheese (Chèvre)
• 2 tbsp Crème fraîche
• 1 whole Meyer lemon
• 1 medium Shallot
• 1 tbsp Fresh thyme
• 1 tbsp Olive oil
• 1 tsp Honey
• 1 large Egg
• 1 tsp Flaky sea salt
• 1/2 tsp Black pepper
• 1/4 tsp black pepper
• 1 medium thinly sliced shallot