Garden Vegetable and Honey Galette

Garden Vegetable and Honey Galette

1 hour and 15 minutes
NaN Serves

Bondi-based Chef Guy Turland shares one of his most precious dishes inspired by his family. A must-try vegetable and honey infused galette to share at the dinner table.


  • 1 1\/2 cups all-purpose flour, more to flour the surfaces
  • 1\/2 tsp kosher salt
  • 150g cold unsalted butter, cut into small cubes
  • 4-5 tbsp ice-cold water
  • 1.5 cups ricotta
  • 1\/2 tsp chopped thyme
  • 1 Lemon, rind
  • 1 bunch rainbow carrots
  • 2 tbsp olive oil
  • 1\/4 cup honey
  • 1 large egg yolk
  • Pinch of salt & pepper


  1. While my preferred method of making galette dough is in a food processor, you can make galette dough by hand.
  2. If you decide to do so, mix flour and salt in a large bowl. Work the butter into the flour mixture until it resembles a coarse meal with some pea-sized pieces of butter. I find that the best tool to do this is a pastry cutter.
  3. Sprinkle 4-tablespoons of ice-cold water and mix it until it holds together to form a ball. If it doesn\u2019t, feel free to add in more water 1-teaspoon at a time.
  4. Shape the dough into a 4-inch disk, wrap tightly with plastic wrap, and let it sit in the fridge for at least 45 minutes before rolling it out.
  5. In a mixing bowl combine ricotta, thyme, lemon rind, 1 tbsp of honey and black pepper.
  6. Place your ricotta filling in the middle of the dough, spreading it out leaving a 3-inch border around the edges.
  7. Slice your carrots in half longways then toss in a bowl with olive oil, salt, pepper, herbs and 1 tbs of honey, Arrange your carrots on top of your ricotta.
  8. Roll the sides of the dough overlapping as you go around and pleating the dough.
  9. Brush the edges of the dough (the outer crust) with egg yolk.
  10. Bake for 20-25 minutes at 190 until golden.
  11. Serve topped with burrata cheese.