Who would have thought I would do a carrot galette? Not I! Here is the journey to this carrot galette which I quite like.
Flavour
About two months ago now, I ventured into a book shop and came out with the last cookbook of Yotam Ottolenghi “Flavour”. I like how the author brings flavours together using generally nothing more than what is already in your pantry. 
The first one we did was the Aubergine (eggplant) with herbs and crispy garlic. Eggplant dishes have become a frequent happening since my daughter reconciliated with it and realised she had here the opportunity for adding a lot of garlic!
From a pumpkin galette to a carrot galette
One of the recipes which appealed to me was the Butternut, orange and sage galette. Since the pastry dough makes two galettes, I started with the first one, initially thinking I would freeze the leftover pastry for later. The recipe encloses in a crispy pastry some roasted carrots and roasted sliced pumpkin on a bed of garlic and shallots flavoured mascarpone. A sticky orange glaze brings in an additional dimension. While I liked it, my family didn’t like it as much because the glaze was a bit too strong for them and they aren’t fans of pumpkin.
Take two, the next day (I had not yet frozen the remaining pastry), by changing the content to carrots only, the glaze to less orange but a bit more lemon and less sweetness in the glaze. I kept the garlic and shallot mix with the glaze, kept the pastry dough, roasted carrots always work. Finally, I swaped sage for thyme. HERE is the recipe.
