Roasted Vegetable Galette With Olives

Recipe from Eating Well for The New York Times

The natural sugar in the vegetables caramelizes during roasting, giving this tart an incredible sweet-savory flavor. Roasted garlic adds a mellow note and moistens the filling. This is a very adaptable recipe: experiment with different vegetables -- eggplant, bell peppers, zucchini -- and cheeses like fontina or Jarlsberg. The vegetables should be cut to a uniform size so they cook evenly. Aim for 3/4-inch pieces.

Crust:
1 1/4 cups all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup water
1/4 cup extra-virgin olive oil
1/2 cup finely chopped pitted Kalamata olives

Filling:
1 1/2 cups diced peeled carrots (3 medium)
1 1/2 cups diced peeled parsnips (3 medium)
1 1/2 cups diced peeled butternut squash (1/2 medium)
1 cup diced peeled beet (1 medium)
2 tablespoons extra-virgin olive oil, divided
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 head garlic
1 cup crumbled creamy goat cheese (4 ounces), divided
1 egg mixed with 1 tablespoon water for glazing

To prepare crust: Combine all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a food processor; pulse several times. Mix water and oil; sprinkle over the dry ingredients and pulse just until blended. Add olives and pulse to mix. (Alternatively, combine dry ingredients in a large bowl. Make a well in the center and add the water-oil mixture, stirring until well blended. Stir in olives.)

Press the dough into a disk; if it seems dry, add a little more water. Wrap in plastic wrap and refrigerate for 30 minutes or longer. The unbaked crust will keep, well wrapped, in the refrigerator for up to 2 days.

Meanwhile, preheat oven to 400 degrees Fahrenheit. Coat a large baking sheet with cooking spray.

To prepare filling: Combine carrots, parsnips, squash, beet, 1 tablespoon oil, rosemary, salt and pepper in a large bowl; toss to coat. Spread the vegetables on the prepared baking sheet. Cut the tip off the head of garlic. Set on a square of foil, sprinkle with a tablespoon of water and pinch the edges of the foil together. Place the packet on the baking sheet with the vegetables. Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown and the garlic is soft, about 35 minutes. (The garlic may take a little longer.)