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overhead shot of a carrot galette

Carrot Galette with Carrot Top Pesto

Buttery, flaky pie crust envelopes healthy roasted carrots and creamy, nutty hummus in this delicious carrot galette. Reduce food waste by using the carrot top greens in a bright and zingy carrot top pesto to drizzle on this savory treat!
Prep Time 35 mins
Cook Time 55 mins
Course Main Course, Side Dish
Cuisine American, French
Servings 6 people


Pie Dough

  • 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

Roasted Carrots

  • 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)
  • cup extra virgin olive oil
  • 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


Pie Dough

  • 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.

Roasted Carrots

  • 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.

Carrot Galette

  • 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.
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