Recipes for feeling good

Caramelized Carrots with Maple Syrup Galette is rustic and light, perfect for those who like to take care of themselves without sacrificing taste.

Carrots, delicately caramelized with maple syrup, meet the savoriness of feta cheese in a harmonious balance of sweet and savory.

Ideal for an outdoor lunch, where you can savor wellness with simple ingredients, contrasting flavors and all the naturalness of a homemade dish.

Galette with caramelized carrots in maple syrup

MapleFarm - Galette con carote caramellate allo sciroppo d'acero

1 hour and 30 minutes

According to

Low difficulty

23 x 30 cm rectangular baking pan

Ingredients

For the brisée dough:

70 g whole wheat flour + that for the work surface
50 g of 00 flour
25 g of extra virgin olive oil + that for brushing
35 ml of cold water
salt

For the filling:

12 colored carrots
30 g of MapleFarm Pure Maple Syrup – Dark
200 g of feta cheese
140 g of Greek yogurt
2 sprigs of thyme
30 g shelled hazelnuts
extra virgin olive oil
salt
pepper

Instructions

Sift the two flours with a pinch of salt, then add the oil and mix with a fork until the oil is completely absorbed.
Pour in the water, a little at a time, working the dough with your hands until you create a smooth, elastic ball. You may not need all the water: it always depends on the degree of absorption of the flours.
Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes.
Meanwhile, wash and peel the carrots without peeling them, cut them in half lengthwise and arrange them on a baking sheet lined with parchment paper, without overlapping them, with the cut side facing down.
Mix 45 g oil, maple syrup, a pinch of salt and a pinch of pepper in a bowl. Brush the carrots with half of the prepared mixture and bake at 180°C for 30 minutes.
Prepare the feta dip: blend the chopped feta, Greek yogurt and a tablespoon of oil with a blender until you have a thick cream.
After the dough has rested, roll it out on a floured work surface to a fairly thin rectangle and arrange it on a baking sheet lined with parchment paper.
Spread the feta dip over the dough, leaving about 2 cm of border free, and lay the roasted carrots along the short side of the rectangle, side by side, alternating colors.
Brush with remaining oil and maple syrup mixture, decorate with thyme leaves and coarsely chopped hazelnuts. Fold the edges of the galette inward. Brush the pastry edges with oil and bake in the preheated oven at 180°C (350°F) for 30 minutes.
Cut the galette into squares and serve warm.