Instructions

• Preheat oven to 400°F. Place the sliced vegetables and shallot on a sheet pan. Season with Sunny Herb Blend, French Herb Salt and drizzle with Rosemary Extra Virgin Olive Oil. Toss to combine. Roast for about 12 mins or until the vegetables can be pierced with some resistance. You’re parbaking the vegetables to get them partially cooked. The galette does not bake long enough to fully cook the vegetables. When the vegetables are cooked, set aside to cool a bit.
• While the vegetables are roasting, make the creamy base. Combine the goat cheese, sour cream, egg yolk, House Blend and thyme. Set aside.
• Unroll the puff pastry and roll to make a slightly thinner rectangle. Move to a parchment-lined baking sheet. Using the tip of a knife, score 1/2 inch from the edge of the puff pastry on all edges.
• Spread the goat cheese mixture onto the puff pastry leaving a 1/2 inch border at the edges.
• Shingle the roasted vegetables over the cheese layer. Scrape any oil and browned bits from the sheet pan onto the vegetables. Fold the edges of the pastry over to create a rustic crust border. Brush the border with egg wash.
• Bake galette for 20 mins or until golden brown, rotating halfway through. Just as it comes out of the oven, sprinkle with White Truffle Salt. Serve warm.