Joyeux noel, my friends! Merry Christmas & Happy Holidays to you! Behold, the carrot galette with carrot top pesto! Buttery, flaky pie crust envelopes sweet roasted carrots on a bed of creamy hummus, drizzled with tangy carrot top pesto. Voila, a Christmas dish for you! This recipe is perfect for Christmas this year because it’s not only delicious and impressive – it feeds a smaller crowd for our smaller gatherings this year.
It was so hard not to eat all the roasted carrots when they came out of the oven. I mean, come on! My will power is already stretched way past its limit, holding myself back from devouring every last Christmas cookie and slice of stollen we’ve baked… 🙂
Overall, this carrot galette may be one of the healthiest things I ate this season.
– veggies (hi, carrots AND carrot tops)
– protein (mmm, hummus)
– pie crust (this isn’t “healthy” buuuut what’s a holiday without pie, right?)
Reduce Food Waste
Using the carrot top greens in the pesto is a great way to reduce food waste. Normally the carrot tops are discarded – hopefully in your compost, but more often they end up in the trash. Carrot top pesto is super delicious! And check this out – the bitter green carrot tops contain about six times more vitamin C than the carrot root! Plus, carrot tops add potassium and calcium to your diet. Save the planet AND get healthy! Yah!
I love learning about ways to reduce my food waste. Let me know if you have any ways that you reduce food waste in your own kitchen! <3
Sweet VS. Savory
To me, this time of year between Thanksgiving and Christmas is all about the sweets. My inner six-year-old with a severe sweet tooth breaks loose and the cookies, pies, tarts, cakes, brownies, and gingerbread men seem to find their way into my belly. I really have no idea how it happens!
This carrot galette with the carrot top pesto is a welcome savory break. The roasted carrots provide just a touch of natural sugars, while the hummus, carrot top pesto and pie crust balance it with savory, acidic and salty flavors. The pie crust I made is from Erin McDowell’s all buttah pie dough recipe.
If you’re still hungry for more Christmas sweets (New Year’s Resolutions haven’t started yet, right??) then try my Cranberry Cinnamon Roll Wreath!
Carrot Galette with Carrot Top Pesto
- 1¼ cups all-purpose flour
- 1 pinch fine ground sea salt
- 8 Tbsp unsalted butter, cut into ½ cubes and refrigerated to keep cold
- ¼ cup cold water, with a couple ice cubes in it
- 2 pounds small carrots
- 2 Tbsp extra virgin olive oil
- 1 tsp fine ground sea salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ¼ tsp paprika
Carrot Top Pesto and Hummus
- 2 cups carrot top greens (from 2 lbs carrots)
- ⅓ cup extra virgin olive oil
- ⅓ cup pine nuts or macadamia nuts
- 2 Tbsp lemon juice
- ¼ tsp fine ground sea salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- 2 cups hummus, either homemade or store bought
- In a large mixing bowl, whisk the flour and salt together.
- Add the cold butter cubes and coat them with flour. Rub your fingers on each dough cube to flatten them and break them into about the size of walnut-halves (thank you, Erin McDowell).
- Add the ice cold water one tablespoon at a time, until it comes together enough to hold its shape when you squeeze some dough in your hand. If the dough falls apart after you squeeze it, add another tablespoon of water, mix it in and try again.
- Using your hands, shape the dough into a thick disc and wrap it in plastic cling wrap. Chill in the fridge for at least 30 minutes, or up to two days if you're making the dough in advance.
- While the pie dough chills, make the roasted carrots. Preheat the oven to 400°F.
- Scrub all the carrots to remove the dirt. Cut the tops off (save the tops in a bowl for the pesto.) Cut the carrots into ½-inch thick strips
- Lay out the carrots on a baking sheet. Drizzle the olive oil on top and sprinkle on the seasonings. Using your hands, mix the oil and seasonings into all the carrots. Spread out the carrots on the baking sheet so none are overlapping.
- Bake the carrots for about 10-15 minutes, until they just start to soften and brown a bit. Let them cool down to room temperature before adding into the galette.
Carrot Top Pesto
- While the carrots roast then cool, make the pesto. Rinse all the carrot top greens in running water.
- In a food processor or blender, add all the pesto ingredients and blend until it's at a desirable consistency (about 5 minutes). Scrape down the sides periodically, to make sure all the greens and nuts get chopped up. Refrigerate until ready to use.
- Preheat the oven to 400°F.
- Lightly dust a work surface with flour. Roll out the pie dough until it is a 15-inches wide circle.
- Dollop the hummus onto the galette and spread it out with a spatula, to about 2 inches inside the edge of the pie dough.
- Lay the carrots on top of the hummus. Gently pull the edges of the pie dough up and over the carrots, pinching the edges of the dough together.
- Bake for 40 to 45 minutes, until the crust is a deep golden brown color. Let the galette cool for at least 15 minutes before slicing and serving.