Parsnip and Thyme Galette + The Easy Vegetarian Cookbook

  • Author: Erin Alderson
  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 10 mins
  • Yield: 4 to 6 1x


  • Crust
  • 1 cup (120 g) unbleached all-purpose flour or whole wheat pastry flour
  • ¼ teaspoon sea salt
  • ¼ cup (56 g) cold unsalted butter
  • 1 ounce (28 g) cream cheese
  • 1 tablespoon (15 ml) maple syrup
  • 2 tablespoons (30 ml) cold water
  • Filling
  • 1 parsnip, thinly shaved
  • 1 tablespoon (14 g) unsalted butter, melted
  • ½ teaspoon dried thyme
  • ½ cup (120 g) ricotta
  • 2 teaspoons honey
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • Egg wash
  • 2 tablespoons (30 ml) heavy cream
  • 1 large egg


  1. Preheat the oven to 375˚F (190˚C, or gas mark 5) and cover a baking tray with parchment paper.
  2. To make the crust: In a food processor or large bowl, combine the flour and salt. Cut in the butter and cream cheese, pulsing in a food processor or using your fingers until the dough is in pea-size pieces. Add the maple syrup and water, pulsing or stirring until the dough comes together. Turn out onto a floured work surface and roll the dough into a 10-inch (25 cm) circle. Transfer to the baking tray.
  3. To make the filling: Toss the shaved parsnip with the melted butter and thyme and set aside. In a bowl, whip together the ricotta, honey, black pepper, and sea salt. Spread the ricotta over the crust, leaving an edge of roughly 1½ inches (3.8 cm). Layer on the parsnips, and fold the edges of the crust over the outer edges of the layered ricotta and vegetables, pleating the crust as you go in order to make an even circle.
  4. Whisk together the heavy cream and egg, then brush the crust with the egg wash. Bake for 40 to 45 minutes, until the crust is golden and the filling is set and bubbling. Remove from the oven and let cool before serving. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.