Quick and Easy Vegetable Tart with Carrots, Fennel and Chèvre

Preheat and prep: Preheat oven to 400°F and lay a 13x15-inch piece of parchment paper on your work surface. You will use it for the dough. Prepare the dough: Into a food processor fitted with the metal blade, add the whole-wheat flour, all-purpose flour, and 1/2 teaspoon Kosher salt. Scatter the cubed butter over the flour. Pulse the food processor until the ingredients clump together like little peas. Add the water and run the food processor for several seconds (about 8 to 10) until the dough comes together in large clumps. Sally Vargas Sally Vargas Sally Vargas Shape the dough: Dump the dough on the parchment paper and pat it into a smooth ball. Press the dough into a disk, scatter flour lightly over the top, and roll out the dough into a circle that’s 13-inches in diameter (the width of the parchment paper). It doesn’t need to be perfect. Sally Vargas Refrigerate the dough: Transfer the dough to a baking sheet and refrigerate while you prep the vegetables. Prep the vegetables: Peel and trim the carrots and cut into 1/3-inch-thick coins. Cut the fennel in half, trim out the small triangle of core, and cut into 1/3-inch-thick wedges. Peel and slice the onion in half. Then slice into 1/4-inch-thick half moons. Roast the vegetables: Pile carrots, fennel, and red onion onto a large baking sheet and drizzle with the olive oil. Season with 1/2 teaspoon kosher salt and black pepper. Roast until tender, about 30 minutes. Sally Vargas Assemble Galette: Set the baking sheet with the chilled dough on your work surface. Use a spoon to arrange the roasted vegetables in the center, leaving a 2-inch border. Crumble the goat cheese over the vegetables and use your fingers to nestle some of the cheese into the vegetables. Sally Vargas Form the dough: Gently fold the edges of the dough over the vegetables, pleating and pinching it to stay in place (the center will stay exposed). Use a pastry brush to lightly coat the top of the galette with egg white. Sally Vargas Bake: Bake in the oven for 40-45 minutes until nicely browned and crisp. Sally Vargas Enjoy: Serve warm from the oven or room temperature. Cut into wedges and serve.