Carrot Galette

A carrot galette with feta cheese on a cutting board

Can you even make a galette with carrots? Of course you can! Carrots make up one of our primary vegetable staples during the colder half of the year, and we turn to them almost daily for different applications.

We developed this recipe for our Easter Buffet, in hopes it would inspire to choose the in season produce over for example asparagus. Because the truth is, we’re still some weeks away from when the (locally grown) spring produce starts to arrive, and we better do Mother Earth the favor of staying away from veggies flown in from the other side of the world.

Galettes are as tasty as they are beautiful, and the process isn’t one bit difficult. We like to serve a generous slice next to a filling salad (perhaps with beans in it) for a full meal, and also think it works rather great as a packed lunch when out on an excursion. While not as flavorful when cold, snacking up a slice when sitting down in the sun somewhere isn’t too bad at all. Hope you’ll like it!

För recept på svenska, klicka här: Morotsgalette

Makes (1) 30x40cm galette



3 dl all purpose flour
2 dl graham flour
1 dl rolled oats
1/2 tsp salt
1 1/4 dl canola oil
1-1 1/2 dl cold water

Sunflower spread

1 dl toasted sunflower seeds (~50 g)
1 dl oat milk
1 tbsp nutritional yeast
1/4 tsp salt
Black pepper


600 g carrots (~7-10 medium)
1 small red onion
Canola oil, salt and black pepper

Optional toppings

A chunk of feta cheese of your choice
A pinch of fresh or dried thyme


  1. Set the oven to 200ºC. Then start with the crust. Stir together all the dry ingredients in a medium bowl. Stir in the canola oil, and then add the lesser amount of cold water. Mix with your fingers until the dough comes together properly. If still crumbly, add a little more water. Place the dough on a piece of plastic wrap, flatten it out into a disc-shape and wrap it completely. Put it in the fridge to chill for 20-30 min.
  2. Continue by peeling and slicing the carrots into halves or quarters lengthwise (see picture for reference). Place them in an oven dish, drizzle with a little bit of canola oil, salt and black pepper and roast in the middle of the oven for 15 min or until carrots have softened slightly.
  3. Meanwhile, make the sunflower spread. Place all ingredients in a blender (or in a bowl, if using a hand mixer) and blend until velvety smooth. Set aside.
  4. Then slice the onion thinly and sauté it in a splash of canola oil and 1/2 tsp salt over medium-low heat for about 8-10 min, or until soft. Set aside.
  5. To assemble: take the dough out of the fridge and place it on a piece of parchment paper. Place the plastic wrap on top, and then roll the dough out into a rectangle measuring roughly 30×40 cm. Spread out the sunflower mixture in an even layer, leaving about a 4 cm wide edge all around. Sprinkle the sautéed onion across the sunflower spread, and then arrange the carrots in a layer on top. Fold over the crust to overlap the edge of the filling. Bake in the middle of the oven for 40-45 min or until the crust is golden. Sprinkle with optional feta cheese and thyme before serving.

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