Roasted Fall Vegetable Galette
*Adapted from this recipe...
Thin pizza crust dough
5 small carrots (or 3 medium), peeled and sliced
1 large parsnip, peeled and sliced
Half a butternut squash, peeled, seeded, and diced
1 large sweet onion, peeled and roughly chopped
4 sprigs fresh rosemary
2 tbsp olive oil
1 bulb of garlic, outer layers peeled
Salt and freshly ground pepper
3 oz. creamy goat cheese
Place all vegetables and on a baking tray. Drizzle with olive oil, and season with salt and pepper. Toss well to coat. Place rosemary sprigs on top. Cut off the top of the garlic bulb and wrap in aluminum foil. Place the foil-covered bulb in with the vegetables, and bake at 350 for 20-30 minutes, stirring once or twice or until soft.
Remove rosemary twigs (if some needles have fallen off, that's fine...just leave them with the veggies). Unwrap garlic bulb and squeeze the soft, roasted garlic into a bowl. Mash with a fork. Add the roasted vegetables and half of the goat cheese. Mix well.
Gently place rolled out pizza dough onto a stone or greased baking sheet. Pile vegetable mixture onto the center of the crust, dot with remaining goat cheese, and fold/loosely drape the excess crust over the filling. Bake for 35-40 minutes, or until crust is golden and cooked through. Let cool for 10 minutes, then cut into wedges and serve!