Roasted Carrot Daikon Galette

Carrot Daikon Galette | le jus d

Yesterday, all I wanted to do was run across a cheerful field of grass with my arms thrown out to the sides, singing at the top of my lungs. It hit 70 in Boston!! I wore a light blazer, a silk black jumpsuit, and flats. I wore flats. For the first time since Labor Day (not really, but it feels like it), I was able to wear my thin flats without worrying about mud, remaining snow, or gross sleet forming puddles all around the road. This past weekend was similar. I walked around in high spirits, soaking up the rays of the sun. Meg and I actually sat in Stella’s outdoor patio, sipping on chilled glasses of rosé and Riesling, talking about exciting future projects and just exchanging stories of our silly puppies.

Carrot Daikon Galette | le jus d

What a glorious weekend. And now, I bring to you a galette of vegetables. Carrot and daikon. I’m  going to be honest with you. I’ve only had daikon sautéed on a pan, shredded and turned into patties, or cooked into soup. But the point of this blog is not only to honor my mom’s recipes but also to push boundaries and try new things. I also felt like it’s been way too long since I’ve had a flaky pie crust, so I put roasted carrot and daikon together in a simple, rustically formed galette.

I found these wonderful multi-color carrots at Whole Foods the other day. I also picked up my daikon from there. I was a bit surprised. I was more used to the super thick, bulbous daikons that you can find in Asian supermarkets. I’m talking about really thick (thicker than the average wrist) radishes that rarely end on such a fine, tapered tip. The taste was the same. I only used one daikon for this dish. I used the others chopped finely in a simple daikon miso tofu soup, which was comforting within itself.

Carrot Daikon Galette | le jus d

Carrot Daikon Galette | le jus d

When I roasted the vegetables, I added a whole head of garlic wrapped in foil. I think I learned of this method from Jon of The Candid Appetite. I vaguely remember reading about this method. Oh my -it will make the garlic SO aromatic that you want to eat it right out of the oven. I ended up mashing this roasted garlic and mixing it with gruyere cheese, then tossing it with the roasted vegetables. Don’t skip this step – it makes the galette mouthwateringly flavored with garlic.

Carrot Daikon Galette | le jus d

Carrot Daikon Galette | le jus d

Carrot Daikon Galette | le jus d

The hardest part, for me, is to form the galette and then transfer it to the pan. Silly, silly me. I should’ve rolled the dough onto a sheet of parchment paper and then easily life the whole thing onto the baking sheet. However, I ran out of parchment paper. Eek.

Carrot Daikon Galette | le jus d

I had some fresh gruyère left over from these scones. I had to add it into this galette. However, I would imagine using goat cheese would produce a very delicious galette. I also sprinkled chopped fresh thyme leaves within the crust, but that is completely up to you. That’s what I love about galettes. You can have so many variations and customizations.

Carrot Daikon Galette | le jus dMy husband was super skeptical. His experience with daikon is similar to mine – mostly in soups. If you didn’t know, daikon cooked in a broth has a very distinct flavor. It becomes translucent and as soft as mashed potatoes. I put miso in my soup, but you honestly would not even need it. The natural flavor of daikon permeates through the broth. Scatter in some fresh scallions, and you’ll have a delicious, simple soup. Roasted daikon is delicious!!!!! It’s got a tang to it, but it becomes quite soft and pairs well with carrots and garlic.

Carrot Daikon Galette | le jus d

Carrot Daikon Galette | le jus d

RECIPE: Roasted Carrot Daikon Galette
Pie crust adapted from Four & Twenty Blackbirds

Single 9″ pie crust
1 1/4 cup all purpose flour
1/2 tsp salt
1 tbsp sugar
1 stick butter, pre-chopped into 1 cm cubes and placed in the freezer
1/2 cup ice cold water
2 tbsp apple cider vinegar
2 tsp chopped fresh thyme leaves

1| Pie Crust: Prepare all ingredients. Mix apple cider vinegar with water, and place that in the freezer as well.
2| Mix together flour, salt, sugar, and thyme.
3| Take butter out of the freezer and using a pastry cutter, a fork, or your fingers, work quickly and cut butter into dry ingredients. You should end up with pea sized chunks, which is completely fine!
4| Take out cider vinegar / water mixture. Using tablespoons at a time, mix it into dry ingredients until just combined. Do not overmix or knead. Add the mixture gradually – you can always add more water, but you can’t take it out. The resulting dough should be damp but not moist.
5| Shape into a disk and wrap with plastic wrap. Chill in the fridge for at least 1 hour.

Roasted Carrot Daikon Galette
1 cup carrot (about 3-4 carrots), sliced thinly
1 cup daikon (one large daikon), sliced thinly
1/2 onion, sliced very thinly
1 head garlic, end chopped off to reveal fresh cloves
olive oil, for driving
2 sprigs fresh thyme

1/2 cup gruyère, grated (or crumbled goat cheese)

egg + splash of water, beaten.

1| Heat oven to 375F. Combine carrots, daikon, and onions and drizzle olive oil until lightly coated. Season with salt and freshly ground pepper.
2| Wrap head of garlic drizzled with some olive oil in foil.
3| Bake for 20 minutes. Let cool slightly.
4| Increase oven to 400F.
5| Roll pie crust onto a sheet of parchment paper.
6| Using a fork, squeeze cloves out of skins, Mash with the fork until flattened. Toss with roasted vegetables.
7| Sprinkle half the cheese onto the surface of the pie dough. Gently place vegetable mixture on the dough, leaving about 1″ border. Fold and pleat edges. Sprinkle remaining cheese on top. Brush lightly with egg wash.
8| Bake for 35 minutes, until crust is golden brown. Let sit for 5 minutes before serving!

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  • Betty, you are the food blogging queen of asian fusion! These are the last two things I would’ve thought to pair together, but the combination is so unique and ingenious! Happy to hear that east coast is finally feeling like Spring :)ReplyCancel

  • Really fantastic photos. Beautiful colors and the food looks delicious!


  • I think I’ve only had daikon in pickled daikon and carrot for banh mi / Vietnamese food so cannot imagine what it tastes like roasted. I’ve been meaning to try roasted radishes and I imagine they would roast up similarly!

    And I hear you about Boston! I’m here for work and I was worried about how cold it would be (coming from San Diego and all) but yesterday was entirely lovely. Our hotel is in downtown and we went exploring around Beacon Hill and it was such a nice day to walk around in. Although it was funny to walk back thru the Boston Commons and still see two big patches of dirty snow in the middle of the lawn…ReplyCancel

  • I love the sound of this recipe – you had me at “flakey pastry” to be honest, and then the vegetable mix with the roasted garlic – it just sounds delicious and comforting and spring-like. I’m tempted, even though we are heading into autumn here in Australia. ReplyCancel

  • Beautiful pictures, as per usual.ReplyCancel

  • I’ve only had daikon in the little turnip cakes you can get at Chinese places for Dim Sum, and pickled with carrots in Vietnamese food. This, however, sounds awesome! Want to know a secret? I’ve never made a galette! I guess I’ve got some work to do, this looks incredible Betty! Also, I’m glad it’s finally spring for you, I’ve been enjoying warm weather for quite a while now 😛ReplyCancel

  • Haha – I can’t even tell you how many times I’d rolled out and filled a galette NOT on the parchment paper/pan. It’s definitely difficult to move, indeed! This galette you’ve made is so beautiful and I feel like I can smell that roasted garlic from here. Plus thyme in the crust? Genius.ReplyCancel

  • Ooooh, I can imagine how wonderful the thyme, gruyere, and roasted roots are here. I have some leftover dough in the fridge that I’ve been wondering how to use. Thanks for solving my problem! Your photos are so spectacular! <3ReplyCancel

  • This looks so yummy! Thank for sharing!ReplyCancel

  • YUM!!! Roasted daikon sounds absolutely amazing!! I would love to try a savory galette, and yours sounds and looks phenomenal. I can only imagine how delicious it is. Beautiful photos as always!ReplyCancel

  • stephanie

    ooh, this is beautiful betty! i never would have thought to do daikon in a galette, but i can just imagine how meltingly delicious the daikon was :)ReplyCancel

  • omgblah, this galette. it looks so amazing, and your photos are so lovely as always. also YES YES YES to the weather. this is the first week here in nyc where I haven’t had to wear a jacket/scarf and I feel so free, like everything has come alive again!ReplyCancel

  • YUM. As you may know, I am absolutely galette obsessed. Like, prefer galette to pie almost always. And I’m particularly partial to a savory galette. And a galette with daikon! SIGN ME UP. Love medicinal foods, and (obvi I don’t need to tell you this) am such a fan of daikon’s super powers. And I adore that you used gruyere at the base—I do that with my quiches! Such a good, rootsy base note. Can’t wait to try this, Betty.ReplyCancel

  • Sherrie

    A glass of rose on a perfect spring day sounds oh so delightful! This is beautiful Betty, xo!ReplyCancel

  • What a recipe! So perfect to celebrate a spring day. and the rose! Yes! In my mind we are back in rose season. NYC hit the same temp and i’m already planning a trip to the beach. Cray cray. I know. and yet…beautiful as always. I love this recipe. I’m totally doing it.ReplyCancel

  • I roasted some garlic earlier in the week for salad dressing. It took everything for me not to mash it up and slather it on a slice of bread. It smelled so wickedly good. Your galette is so colorful and beautiful. I can’t wait to try the fillings the next time I whip up a galette. Yeah to the Boston weather! We really needed it.ReplyCancel

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