Winter Roast Root Vegetable Galette

Peel and chop the root vegetables into chunky pieces.

Toss with olive oil and season with salt and milled pepper.
Now take 2 heads of garlic, cut the tops off and drizzle with olive oil, wrap in foil and place on the tray. Roast for about 30 minutes, leave to cool completely.

Make the pastry by adding the chilled butter, rosemary, thyme, salt and plain flour to a processor and blend until it resembles breadcrumbs.

Now add egg yolks until the pastry starts to come together. Tip onto a work surface and knead for a minute until it forms a dough. Wrap and chill.

Roll some of the pastry to the size you like. Squeeze the roasted garlic onto the base of the pastry.

Arrange some of the roasted veg into the centre, leaving a 3-4cm border. Sprinkle with sage leaves and rosemary.

Egg wash the outer rim of the pastry and start folding to encase the vegetables, making sure to leave some of the vegetables visible.

Top with some cubes of brie and bake until golden and crisp.

Serve with a crisp dressed wintery salad of chicory, lamb’s leaf, parsley and roasted walnuts.