Roasted Root Vegetable Galette With ChèVre And Thyme

• 1 pie pastry recipe for Never Fail, : http://www.gourmethousewife.com/never-fail-pie-pastry
• 2 parsnips peeled and cut into 1 inch pieces
• 2 carrots peeled and cut into 1 inch pieces
• 2 turnips small, peeled and cut into 1 inch pieces
• 1 rutabega peeled and cut into 3/4 inch pieces
• 1 sweet potato small, peeld and cut into 1 inch pieces
• 1 red onion small, cut into chunks
• 3 cloves garlic peeled
• olive oil
• salt
• pepper
• 1 bunch fresh thyme chopped
• 1 teaspoon balsamic vinegar optional
• 2 tablespoons chevre crumbled fresh, goat cheese

1. Preheat oven to 475u0b0F. Place the vegetables on a large rimmed baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper and thyme. Toss to coat. Roast in oven for 17 minutes, stirring once at the 12 minute mark. Remove from oven and set aside.
2. Reduce heat to 350u0b0F. Line another baking sheet with parchment paper.
3. Prepare pie pastry according to directions. On a floured surface, roll dough out into a circle with 1/4 cm thickness. Place on prepared baking sheet.
4. Mound roasted vegetables into the center of the dough, alternating with chevre so that it is evenly dispersed. Drizzle with balsamic if using.
5. Fold sides of pastry up over the vegetables. It doesn't have to be perfect!
6. Bake in preheated oven for 25 to 30 minutes, or until crust is golden brown.

pastry, carrots, rutabega, red onion, garlic, olive oil, salt, pepper, thyme, balsamic vinegar, chuevre

Taken from www.yummly.com/recipe/Roasted-Root-Vegetable-Galette-with-Chevre-and-Thyme-1672462 (may not work)