Caramelized Rutabaga Galette with Sage Walnut Pesto and Lemon Honey Drizzle

Ingredients

• •1 pre-made or homemade pie crust
• •2 medium rutabagas, peeled and thinly sliced
• •2 tablespoons olive oil
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/2 cup walnuts, toasted
• •1/4 cup fresh sage leaves
• •1/4 cup Parmesan cheese, grated
• •1 garlic clove
• •1/4 cup olive oil (for pesto)
• •1 tablespoon lemon juice
• •1 tablespoon honey
• •1 teaspoon lemon zest
• •2 tablespoons honey (for drizzle)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Peel the rutabagas and slice them thinly, about 1/8-inch thick. Toss the slices with 2 tablespoons of olive oil, salt, and black pepper. Spread them evenly on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until softened and caramelized.

3. 3

   While the rutabagas are roasting, prepare the sage walnut pesto. In a food processor, combine the toasted walnuts, fresh sage leaves, grated Parmesan cheese, garlic clove, 1/4 cup olive oil, and lemon juice. Blend until smooth, scraping down the sides as needed.

4. 4

   In a small bowl, mix 1 tablespoon of honey with the lemon zest and set it aside for the drizzle.

5. 5

   Roll out the pie crust onto a parchment-lined baking sheet. Spread a thin, even layer of sage walnut pesto across the center of the crust, leaving a 1.5-inch border around the edges.

6. 6

   Once the rutabagas are caramelized, layer them neatly over the pesto, slightly overlapping the slices.

7. 7

   Fold the edges of the pie crust over the filling, pleating as needed, to create a rustic galette shape. Bake in the oven for 30-35 minutes, or until the crust is golden brown and crisp.

8. 8

   Remove the galette from the oven and let it cool slightly. Drizzle the lemon honey mixture over the top before serving.

9. 9

   Slice and serve warm or at room temperature. Enjoy this flavorful and comforting dish as a main course or a side!