I love growing radishes because they are so quick and easy. In the world of gardening, they are about as close to instant gratification as you can get. So, I always grow radishes and 25-30 days later, I have beautiful little jewels, ready to harvest from the garden.
But, then is always the question, what the heck do I do with all these radishes? Honestly don’t actually love eating radishes as much as I love growing them. And I can only put them on so many salads before I have radish fatigue.
To know me is to know my love of potatoes. I had heard roasted radishes were a great healthier substitute for roast potatoes. I read recipe after recipe swearing to me that I wouldn’t even be able to tell the difference between roasted potatoes and roasted radishes.
Like cauliflower rice, spaghetti squash, and mashed cauliflower, the only way you wouldn’t be able to tell you weren’t eating the real thing is if you didn’t have taste buds. However, like all those other alternatives, it’s actually quite good.
This introduction to cooked radishes got me starting to think about how else I could cook radishes.
On a beautiful sunny weekend, I felt like cooking up something light for a dinner outside on our new patio. I had made a double batch of homemade crust for quiche a couple days before. And the lone pie crust was sitting in the fridge asking to be used. I can only eat quiche so many times in one week, I decided instead to make a savory vegetable galette. As I was putting together everything I wanted to go into the galette, it struck me that thinly sliced radishes would be delightful paired with other garden vegetables in this cheesy savory galette.
The results were dynamite! This roasted vegetable galette has now become a staple in our household. It’s really easy to change up depending on what you’re growing in your garden or what you have sitting in your fridge. It’s the perfect way to use up lone vegetables and bits of leftovers from the week. This combination of flavors with the spicy radish, bright leeks, tangy asparagus, and of course, my favorite, creamy potatoes, is my favorite.
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Hand-Drawn Printable Recipe – Roasted Vegetable GalettePrint
A creamy, cheesy roasted vegetable galette loaded with vegetables from the garden and wrapped in a deliciously flaky crust.
1 1/4 cup flour
1/2 tsp salt
8 tbs butter
1/8–1/4 cup ice water
1 small leek
6 small baby potatoes
1/2 cup caciotta cheese or mild semi soft to soft cheese (mozerella, goat cheese or feta)
2 tbs of half n half (one on bottom layer one brushed on top)
Use a pastry cutter or fork to combine flour, salt and butter until forms into a sand like mixture.
Slowly add water, a little at a time, until a shaggy dough forms.
Make dough into a ball and refrigerate for 30 minutes to 1 day.
Preheat oven to 450
Roll out dough into a single pie crust and place on baking stone.
Thinly slice vegetables.
Brush 1 tbs of half n half on pie crust.
Arrange vegetables on pie crust.
Sprinkle on cheese.
In a clockwise rotation, fold up outer edge of pie crust.
Brush with remaining half n half.
Bake at 450 for 10 minutes. Reduce heat to 375 and bake for 25 minutes. Let cool for 15 minutes.
Have different vegetables growing in your garden or hiding in your fridge? Feel free to substitute for what you have and love!
- Category: Dinner
- Method: Roast
- Cuisine: Farm to Table