Root Vegetable Galette with Pecans

Process:

1. 1. For the crust, pulse the pecans in a food processor until coarsely ground. Add flour, salt, and sugar; pulse to combine. Add the chilled butter and pulse until a coarse meal forms. As the food processor is pulsing, slowly stream in the cold water until the dough comes together.
   2. Transfer the dough to a work surface, form dough into a ball then press flat into a disk. Wrap in plastic wrap and allow dough to chill for at least 30 minutes.
   3. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
   4. Cut the leek in half, then make thin half moon slices. Finely chop the garlic.
   5. Heat the oil in a medium skillet over medium heat. Add the leeks and cook until softened. Add the garlic and cook until fragrant. Remove from the pan in a bowl. Let slightly cool, then mix in the ricotta cheese.
   6. Using a mandolin, slice the sweet potatoes and beets thin. Alternatively, use a knife.
   7. Roll out dough on a lightly floured surface. Transfer to the baking sheet. Spread the ricotta mixture on the dough, leaving a 1-inch border around the edges. On the top, layer the sweet potato and beet slices. Sprinkle with thyme. Fold the edges of the dough filling over, tucking and overlapping.
   8. Brush the edges with egg wash.
   9. Bake for 30-40 minutes, until the crust is golden brown and vegetables are soft (cook time will vary on how thick the vegetables are cut and how thin the crust is.)
   10. Remove from the oven and sprinkle with chopped pecans and goat cheese. Cut into slices and serve.

Note:

• Purchase pecan pieces as the recipe calls for pulsing the pecans for the crust and chopping the pecans for the filling.
• An added bonus: this galette dough can be made ahead and chilled in the refrigerator the day before assembling to shave time off meal prep.
• A fully baked galette freezes well for up to 3 months. Simply thaw overnight then warm up in the oven!