Ras El Hanout Carrot Galette

This easy, rustic galette features a flaky homemade spelt-rye crust filled with herby goat cheese and ras el hanout carrots. The crispy texture and slight sweetness of shaved carrots complement the earthy and woody flavours of ras el hanout. The free-form galette is so easy to make and requires no special tart pan as it’s baked directly on a baking sheet, and the charm lies in their imperfection. It’s less fancy, but delicious and beautiful enough makes a perfect centerpiece for a spring table!

Ras El Hanout Carrot Galette

adapted from Sunset

Ras El Hanout Rye Crust	Goat Cheese & Ras El Hanout Carrots
100 g Plain flour 60 g Whole-grain rye flour 1 tsp Ras el hanout A large pinch sea salt 110 g Cold unsalted butter, cut into small pieces 4 tbsp Ice-cold water 1 Egg, for finishing Lemon zest, to garnish Chopped pistachios, to garnish Chopped mint leaves, to garnish	180 g Soft goat cheese ©angiesrecipes Sea salt and black pepper ¼ wedge Preserved lemon skin, finely chopped 1 tbsp Chopped mint leaves 250 g Carrots, peeled then shaved into strips ½ tsp Sea salt 2 tbsp Olive oil ½ tsp Ground coriander ½ tsp Ground cumin ½ tsp Ground ginger ¼ tsp Ground chilli (more to taste) ¼ tsp Ground allspice ¼ tsp Ground cinnamon Small pinch ground cloves

To make the crust, combine the flours and salt in a bowl and stir to combine. Add the butter to the flour mixture. Using your hands, rub the butter into the flour, leaving the butter in flat, paper-like pieces. Add enough of the cold water to bring the dough together in a shaggy ball that is not too firm and not too sticky. Form into a loose ball, place in a bowl, cover, and refrigerate for 30 minutes.
Mash the soft goat cheese and season. Stir in chopped preserved lemon skin and mint leaves.
Using a vegetable slicer, slice the carrots into strips, as thinly as possible. Place in a bowl along with the salt. Let rest for at least 10 minutes. Drain any water, then add in olive oil and all the spices, tossing to evenly coat the carrots.
Preheat the oven to 220C/430F. Line a baking sheet with parchment paper.
Lightly dust a large sheet of parchment paper. Roll out the galette dough on the parchment paper into a 30-cm / 12-inch circle. Spread the prepared goat cheese over the pastry, leaving a 3-cm / 1.5-inch border around the edge. Layer the carrot mixture evenly on top of the goat cheese. Fold over the edges of the pastry to enclose the filling.
Transfer the parchment paper with the assembled galette carefully onto a baking tray. In a small bowl, whisk the egg until frothy, then brush the edges with the egg.
Bake the galette for 22-25 minutes, until the crust is crisp and golden. Let cool for 10 minutes. Garnish with chopped mint leaves, lemon zest and pistachios.

7 comments:

Tom 19/3/26 13:54: ...what a fabulous way to enjoy carrots!
DEZMOND 19/3/26 15:01: I would defo try it, but without all them Arabic spices, cannot stand cummin and all the weird seasonings they put in their food. The same with Hindus.
Frank | Memorie di Angelina 19/3/26 15:19: What a lovely sounding dish! I made Moroccan food for the first time just the other day for a group dinner. Very interesting as it has definite parallels with Itailan food—plus lots of spices.
Pam 19/3/26 16:36: It looks so pretty and delicious!
eileeninmd 19/3/26 16:48: Hello,
What a delicious way to eat carrots. Looks pretty.
Take care, have a great day!
Linda's Relaxing Lair 19/3/26 16:56: Looks great 👍
Lola Martínez 19/3/26 18:05: Las galetes me encantan, la has preparado muy rica, verduras y queso le van de maravilla.