ROASTED CARROT GALETTE - Bake from Scratch

      With its slow-churned method and 82 percent butterfat content, Plugrà® Premium European Style Butter produces rich, manageable doughs that result in golden-brown, ultra-flaky, and tender pie and pastry crusts. Experience the outstanding results for yourself in this savory vegetable galette.

      **Yields 1 (10-inch) galette**

      **Ingredients:**

      - All-Butter Piecrust (recipe follows)

      - 8 ounces (227 grams) creamy feta cheese

      - ¼ cup (56 grams) whole-milk ricotta cheese

      - 2 tablespoons (6 grams) chopped fresh chives

      - 2 tablespoons (28 grams) olive oil, divided

      - 5 large fresh basil leaves

      - 1 teaspoon garlic powder

      - 1 teaspoon ground black pepper, divided

      - ½ teaspoon chopped fresh thyme

      - 1 pound (454 grams) medium carrots with tops

      - ¼ teaspoon kosher salt

      - Carrot Top Chimichurri (recipe follows)

      Preheat your oven by lining a rimmed baking sheet with parchment paper. On a lightly floured surface, roll the All-Butter Piecrust into a square measuring 10½ inches (around ¼ inch thick). With a sharp knife, remove ¼ inch from each side of the dough. Gently score a square 1 inch in from the edges using a bench scraper or the knife's back. Carefully transfer the dough to the prepared baking sheet.

      In the bowl of a food processor, blend the feta, ricotta, chives, 1 tablespoon of oil, basil, garlic powder, ½ teaspoon of pepper, and thyme until they achieve a smooth, creamy consistency, approximately 1 to 2 minutes. Spread this mixture onto the dough within the scored square and freeze for 15 minutes.

      Adjust your oven rack to the lower third and preheat the oven to 400°F (200°C). Peel and slice the carrots lengthwise, setting aside the tops for chimichurri. Toss the carrots on a baking sheet with salt, the remaining 1 tablespoon of oil, and ½ teaspoon of pepper. Arrange the carrots on top of the feta mixture.

      Bake for 20 minutes, then cover with foil and continue baking until the crust is golden brown, an additional 10 to 15 minutes. Allow to cool on the pan for 15 minutes before topping with Carrot Top Chimichurri. This dish is best served warm and can be stored in an airtight container in the refrigerator for up to 2 days.

      **We would love to hear your feedback!**

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      **All-Butter Piecrust**

      **Yields 1 (9- to 10-inch) crust**

      In a large bowl, combine the flour and salt by whisking together. Add the cold butter and mix with your hands until the butter is coated in flour. Use a pastry blender or your hands to incorporate the butter into the flour until the pieces of butter resemble quarters. Mix in ¼ cup (60 grams) of ice water, tossing until the flour hydrates and a dough begins to form. (The mixture may look crumbly but should be moist enough to hold together when pinched.) Gradually add more ice water, 1 tablespoon (15 grams) at a time, as needed, until the dough holds together when pressed, being cautious not to add too much water.

      Shape the dough into a flat square, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days. Turn the dough onto a lightly floured surface and roll it into a 10-inch square. Fold the dough in half, then in half again to mimic lamination. Wrap it in plastic wrap and refrigerate for a minimum of 30 minutes or up to 3 days, or freeze for up to 6 months. Ensure to thaw frozen dough overnight in the refrigerator before use.

      **We would love to hear your feedback!**

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      **Carrot Top Chimichurri**

      **Yields ½ cup**

      Combine in a small bowl:

      - 1 cup (28 grams) finely chopped carrot tops (fronds/greens)

      - ¼ cup (12 grams) finely chopped fresh parsley

      - 3 tablespoons (42 grams) olive oil

      - 1 to 2 tablespoons (15 to 30 grams) red wine vinegar

      - 1 tablespoon (2 grams) chopped fresh chives

      - 1 teaspoon minced garlic

      - ½ teaspoon kosher salt

      - ¼ teaspoon crushed red pepper

      Mix all ingredients together until well blended and store in an airtight container in the refrigerator for up to 1 week.

      **We would love to hear your feedback!**