Roasted Root Vegetable Galette with Black Olives

• 1 1/4 cups flour, all-purpose
• 1 cup pastry flour, whole wheat
• 2 teaspoons baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 13 cup water or more as neede
• 1/4 cup olive oil, extra-virgin
• 13 cup kalamata olives finely chopped pitted
• 1 1/2 cups carrots diced and peeled, about 3 medium or 4 small
• 1 3/4 cups parsnips diced and peeled, about 5 small or 4 medium
• 1 1/2 cup butternut squash diced and peeled, 1/2 medium
• 1 medium beets diced and peeled, about 1 cup
• 2 tablespoons olive oil, extra-virgin divided, or canola oil
• 2 teaspoons rosemary leaves freshly chopped, or 1/2 teaspoon dried
• 1 x salt to taste
• 1 x black pepper freshly ground to taste
• 1 each garlic 1 head
• 1 cup goat (chevre) cheese crumbled, divided
• 1 large eggs
• 1 tablespoon water mixed with 1 large egg, for glazing

1. For the crust:
2. Combine whole wheat flour, all purpose flour, baking powder, sugar and salt in a food processor; pulse a few times.
3. Mix water and oil; sprinkle over the dry ingredients and pulse just until blended.
4. Add olives and pulse to mix.
5. (Alternatively, combine dry ingredients in a large bowl.
6. Make a well in the center and add the water-oil mixture, stirring until well blended.
7. Stir in olives.)
8. Press the dough into a disk; if it seems dry, add a little more water.
9. Wrap in plastic wrap and refrigerate for 1 hour or longer.
10. Meanwhile, preheat oven to 400F (200C).
11. Coat a large baking sheet with cooking spray.
12. For the filling:
13. Combine all the roots vegetables, 1 tablespoon oil, rosemary, salt and pepper in a large bowl; toss to coat.
14. Spread the vegetables on the prepared baking sheet.
15. Cut the tip off the head of garlic.
16. Set on a square of foil, sprinkle with a little bit oil and pinch the edges of the foil together.
17. Place the packet on the baking sheet with the vegetables.
18. Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown and the garlic is soft, about 35 minutes.
19. (The garlic may take about 8 minutes more.)
20. Transfer the vegetables to a bowl.
21. Unfold the garlic and let cool for a while.
22. Squeeze the garlic cloves into a small bowl; add the remaining 1 tablespoon oil and mash with a fork.
23. Mix well the mashed garlic to the roasted vegetables.
24. Add 3/4 cup goat cheese and toss to coat.
25. To assemble galette:
26. Roll the dough into a 1/4 inch thick and 14-inch circle rough .
27. Place the dough on a baking sheet with cooking spray.
28. Arrange the roasted vegetables on the dough, leaving a 2-inch border all around.
29. Fold the border up and over the filling to form a rim, pleating as you go.
30. Sprinkle the remaining 1/4 cup goat cheese over the vegetables.
31. Stir egg and water briskly; brush lightly over the crust.
32. Bake the galette at 400F (200C) until the crust is golden, 30 to 35 minutes.
33. Let cool for 12 minutes.
34. Serve warm.

flour, pastry flour, baking powder, sugar, salt, water, olive oil, olives, carrots, butternut squash, beets, olive oil, rosemary, salt, black pepper, garlic, goat, eggs, water

Taken from recipeland.com/recipe/v/roasted-root-vegetable-galette--49932 (may not work)