Cozy Maple-Butter Roasted Carrot and Onion Galette

Quick Recipe Version (TL;DR)

• Yield: 6 servings (1 rustic 10- to 11-inch galette)
• Prep Time: 30 minutes (plus 30 minutes dough chilling)
• Cook Time: 45 minutes
• Total Time: 1 hour 45 minutes

Quick Ingredients

• 1 1/4 cups (150 g) all-purpose flour
• 8 tbsp (113 g) cold unsalted butter, plus 5 tbsp (70 g) for roasting and glaze
• 1/4 tsp fine salt (plus more to taste)
• 1/4 cup (60 ml) ice water + 1 tsp apple cider vinegar
• 1 lb (450 g) carrots, peeled and sliced
• 2 medium yellow onions (about 12 oz / 340 g), sliced
• 2 tbsp olive oil
• 5 tbsp pure maple syrup, divided
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp Dijon mustard
• 1/2 tsp smoked or sweet paprika
• 3/4 tsp kosher salt, 1/4 tsp black pepper
• 1 egg + 1 tbsp milk (egg wash)
• 1/4 cup crumbled goat cheese or feta (optional)

Do This

• 1. Make dough: Cut 8 tbsp cold butter into flour and salt. Add ice water and vinegar, mix just until it comes together. Shape into a disk, wrap, and chill 30 minutes.
• 2. Heat oven to 400°F (200°C). Toss carrots and onions with olive oil, 2 tbsp melted butter, 3 tbsp maple syrup, thyme, Dijon, paprika, salt, and pepper.
• 3. Roast vegetables on a lined sheet pan 25 to 30 minutes, stirring once, until tender and caramelized at the edges. Cool to just warm.
• 4. Roll chilled dough on floured parchment into a 12-inch circle. Slide parchment and dough onto a baking sheet.
• 5. Pile roasted vegetables in center, leaving a 2-inch border. Sprinkle with goat cheese if using. Fold edges up and over, pleating. Brush crust with egg wash.
• 6. Bake 30 to 35 minutes, until deep golden. Meanwhile, simmer 3 tbsp butter with 2 tbsp maple syrup to make maple butter. Brush hot galette with maple butter, rest 10 minutes, slice, and serve.

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Why You’ll Love This Recipe

• Flaky, homemade pastry wraps around sweet roasted carrots and deeply caramelized onions for a cozy, cabin-style dinner.
• Maple butter glaze adds a glossy, gently sweet finish that feels special but uses simple pantry ingredients.
• Flexible enough for weeknights or guests: serve with a green salad for a complete meal.
• Make-ahead friendly: dough and roasted vegetables can be prepped in advance and assembled later.

Grocery List

• Produce: Carrots, yellow onions, fresh thyme (or dried thyme)
• Dairy: Unsalted butter, egg, milk or cream, goat cheese or feta (optional)
• Pantry: All-purpose flour, fine salt, kosher salt, black pepper, olive oil, pure maple syrup, Dijon mustard, smoked or sweet paprika, apple cider vinegar

Full Ingredients

For the Flaky Galette Pastry

• 1 1/4 cups (150 g) all-purpose flour
• 1/4 tsp fine sea salt
• 8 tbsp (1 stick / 113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 1/4 cup (60 ml) ice water, plus up to 1 tbsp more if needed
• 1 tsp apple cider vinegar (helps keep the crust tender)

For the Maple-Butter Roasted Carrots and Onions

• 1 lb (450 g) carrots, peeled and cut into 1/2-inch thick diagonal slices or batons
• 2 medium yellow onions (about 12 oz / 340 g), peeled and sliced into 1/2-inch wedges or thick crescents
• 2 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 3 tbsp pure maple syrup (preferably dark or amber)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika (or sweet paprika)
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tsp balsamic vinegar (optional, for a touch of tang)

For the Cabin-Style Maple Butter Glaze

• 3 tbsp unsalted butter
• 2 tbsp pure maple syrup
• Pinch flaky sea salt, to finish

For Assembly and Finishing

• 1 egg
• 1 tbsp milk or heavy cream (for egg wash)
• 1/4 cup (about 30 g) crumbled goat cheese or feta (optional but delicious)
• Extra fresh thyme leaves, for garnish
• Flaky sea salt and freshly ground black pepper, for serving

Step-by-Step Instructions

Step 1: Make the flaky pastry dough

In a medium mixing bowl, whisk together the flour and fine sea salt. Add the cold cubed butter and toss to coat it in flour. Using your fingertips or a pastry cutter, cut the butter into the flour until you have a mix of pea-sized pieces and some flatter, shaggy bits. You want visible butter pieces throughout the dough, which will create flakiness.

Stir the apple cider vinegar into the 1/4 cup of ice water. Drizzle this mixture over the flour-butter mixture, starting with most but not all of the liquid. Gently mix with a fork until the dough just starts to clump. If there are dry pockets, add the remaining water 1 teaspoon at a time. The dough should hold together when squeezed but should not feel wet or sticky.

Turn the dough out onto a lightly floured counter. Press it together with your hands, gently kneading just 3 to 4 times to bring it into a rough ball. Flatten into a 1-inch thick disk, wrap tightly in plastic wrap or parchment, and refrigerate for at least 30 minutes (and up to 2 days).

Step 2: Prep and season the carrots and onions

While the dough chills, prepare the vegetables. Preheat your oven to 400°F (200°C) with a rack in the middle position. Line a large rimmed baking sheet with parchment paper for easy cleanup.

Peel the carrots and slice them on a slight diagonal into 1/2-inch thick pieces, or cut them into 2-inch batons. Peel the onions and slice them into 1/2-inch wedges or thick half-moon crescents, keeping some layers together so they roast nicely without burning.

In a large bowl, whisk together the olive oil, melted butter, maple syrup, thyme, Dijon mustard, smoked paprika, kosher salt, black pepper, and balsamic vinegar (if using). Add the carrots and onions and toss thoroughly until every piece is coated in the maple-butter mixture.

Step 3: Roast the vegetables until caramelized

Spread the seasoned carrots and onions in a single layer on the prepared baking sheet. Avoid overcrowding; if needed, use two pans so the vegetables roast rather than steam.

Roast at 400°F (200°C) for 25 to 30 minutes, stirring once halfway through. The vegetables are done when the carrots are just tender when pierced with a fork, and the onions are soft with caramelized, browned edges. If some onion tips get quite dark, that is fine; it adds flavor.

Remove the pan from the oven and let the vegetables cool on the sheet until they are warm but not piping hot. This helps keep the pastry from getting soggy when you assemble the galette.

Step 4: Roll out the pastry

Once the dough has chilled for at least 30 minutes, remove it from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly for easier rolling.

On a lightly floured sheet of parchment paper, roll the dough into a rough 12-inch circle, about 1/8-inch thick. Do not worry if the edges are uneven; rustic is perfect for a galette. If the dough sticks at any point, dust lightly with more flour under the dough and on the rolling pin.

Slide the parchment with the rolled dough onto a large baking sheet. If the dough has softened a lot or your kitchen is warm, place the tray with the dough in the refrigerator for 10 minutes while the vegetables finish cooling.

Step 5: Assemble the galette

In a small bowl, whisk together the egg and milk or cream to make an egg wash. Gently pat the roasted carrots and onions dry with a paper towel if they look very wet; they should be glossy but not dripping.

Heap the roasted vegetables in the center of the rolled pastry, leaving a 2-inch border all the way around. Spread them out into an even layer. If using goat cheese or feta, sprinkle it over the vegetables, along with a pinch of fresh thyme leaves.

Fold the exposed edges of the dough up and over the filling, working around the circle and pleating the dough as you go to create a rustic border. Press gently so the folds hold their shape. Brush the exposed crust generously with the egg wash.

Step 6: Bake, glaze with maple butter, and serve

Bake the assembled galette at 400°F (200°C) for 30 to 35 minutes, until the crust is deep golden brown and crisp, and you can see the filling bubbling slightly in spots.

While the galette bakes, make the cabin-style maple butter glaze. In a small saucepan over low heat, melt the 3 tbsp butter. Stir in the 2 tbsp maple syrup and a tiny pinch of salt. Simmer very gently for 1 to 2 minutes, stirring, until glossy and slightly thickened. Keep warm off the heat.

As soon as the galette comes out of the oven, brush the hot vegetables and the outer crust lightly with the warm maple butter. This gives a beautiful sheen and an extra layer of flavor. Let the galette rest on the baking sheet for 10 to 15 minutes before slicing; this allows the juices to settle and makes neater slices.

Transfer carefully to a cutting board. Finish with a sprinkle of flaky sea salt, freshly ground black pepper, and a few thyme leaves. Slice into 6 wedges and serve warm or at room temperature.

Pro Tips

• Keep everything cold for extra flakiness. Cold butter and chilled dough are key. If at any time the dough feels soft or sticky, pop it back into the fridge for 10 to 15 minutes.
• Roast, do not steam. Use a large pan and spread the carrots and onions in a single layer so they caramelize instead of steaming. Caramelization is where the deep, cozy flavor comes from.
• Do not overload the center. A thick pile of vegetables can make the crust soggy. Aim for an even layer so the galette bakes through and slices cleanly.
• Taste and adjust seasoning. Before assembling, taste a carrot and an onion piece. Add a pinch more salt, pepper, or thyme if the flavor tastes flat.
• Protect the bottom crust. If you are worried about sogginess, you can lightly brush the rolled dough with a thin layer of beaten egg before adding the vegetables. This creates a slight seal.

Variations

• Cheesy maple-onion galette. Increase the goat cheese to 1/2 cup and add 1/2 cup shredded Gruyere or aged cheddar under the vegetables for a richer, more indulgent version.
• Root vegetable mix. Replace half of the carrots with parsnips or cubed butternut squash for a more complex, earthy flavor while keeping the same roasting method and maple butter glaze.
• Herb and spice twist. Swap thyme for rosemary or sage, and add a pinch of chili flakes if you like a gentle heat against the sweetness of the maple and carrots.

Storage & Make-Ahead

The galette is best enjoyed the day it is baked, but it stores and reheats nicely:

To store leftovers: Let the galette cool completely, then wrap tightly or transfer slices to an airtight container. Refrigerate for up to 3 days.

To reheat: Warm slices on a baking sheet at 350°F (175°C) for 10 to 15 minutes, until the crust is crisp again and the center is heated through. Avoid the microwave if possible, as it softens the pastry.

To make ahead: You can make the pastry dough up to 2 days in advance and keep it chilled, or freeze it for up to 1 month (thaw overnight in the refrigerator before rolling). The carrots and onions can be roasted up to 1 day ahead; store them in the fridge and bring to room temperature before assembling the galette. Assemble and bake just before serving for the best texture.

Nutrition (per serving)

Approximate values for 1 of 6 servings, including maple butter glaze and optional goat cheese:

Calories: ~460 kcal; Fat: ~30 g; Saturated Fat: ~18 g; Carbohydrates: ~42 g; Fiber: ~4 g; Sugars: ~16 g; Protein: ~7 g; Sodium: ~550 mg. These values are estimates and will vary based on exact ingredients and brands used.