Savory Parsnip and Sweet Potato Galette

This is the second post in our recipe series for the month of November, vegan Thanksgiving dishes from Jill of a Better Happier St. Sebastian!

Savory Parsnip and Sweet Potato Galette
makes 8 individual tarts or 1 large tart

for the crust
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup vegetable shortening
4-5 tablespoons ice cold water

Sift the flour and salt in a bowl until mixed. Cut in the shortening with a fork, or pastry blender until the mixture is crumbly. Sprinkle water over the mixture, 1 tablespoon at a time, until it holds together and leaves the sides of the bowl clean. Divide the dough in half. Refrigerate for one hour. When ready to use, roll out the dough to fit the individual sized tart pans, or one large tart pan.

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for the filling
2 sweet potatoes, thinly sliced
5-6 parsnips, thinly sliced
1 head of garlic, roasted
olive oil
salt and pepper

To roast the head of garlic, slice off the top so you can see the individual cloves, place in a piece of aluminum foil and drizzle with olive oil, salt and cracked black pepper. Close the foil, and bake for 30-40 minutes at 400°. Meanwhile, slice the sweet potatoes and parsnips and toss with olive oil, salt, and cracked black pepper. Lay them out evenly on a baking sheet and bake at 400° for 10 minutes. At 15 minutes, flip and continue roasting for 10 more minutes. Remove from the oven and let cool. In the prepared tart dishes, spread a roasted garlic clove on the bottom of each dish, smoothing as you go. Once finished with the garlic, in a circular pattern place the roasted sweet potatoes and parsnips in the crust. Bake at 375° for about 23-25 minutes, until the crust has browned. Serve warm.

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More healthy recipes from the BLDG 25 Blog.

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Sweet baby jesus, this looks amazing! Will have to try it out myself, thank you for recipe :)!


Oh my goodness this looks to-die-for! Definitely making for thanksgiving!

xo, Juliette Laura


In five minutes the food is ready! I’m excited :)