NGL, I was surprised by the success of this galette. I mean, carrots? Really? Sure, I’m a sucker for a roasted carrot on a creamy base, often combining grilled carrots with labneh or thick yoghurt during summer, or serving them roasted on ricotta or mascarpone in winter. You’ll understand that the logical next step was pastry. Galettes are the easiest and most forgiving method for producing something that is, without fail, as visually stunning as it is A1 to eat. I cannot emphasise enough how much you won’t be able to mess this up. ... Continue reading this post for free in the Substack app
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Tuesday, March 18, 2025
Supersize Me! Roasted carrot galette with sesame and harissa
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