Sun-Drenched Rainbow Carrot & Chèvre Galette by Marguerite Lavigne
A late spring afternoon calls for a chilled natural wine and something dangerously flaky. This rustic, free-form galette pairs the earthy sweetness of shaved ra
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Cooking tools:
- Mandoline
- Peeler
- Pastry brush
- Rolling pin
- Microplane
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Spoon
- Parchment paper
- Plastic wrap
- Baking sheet
- Aluminum foil
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 1 1/2 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
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