Ribbons of beetroot, carrot, sweet potato and parsnip layered over a creamy herbed base in flaky, free-form pastry — assembled and baked entirely in the Anolon EverLast Ceramic Stainless Steel Open Frypan 31cm, straight from stovetop to oven to table.
Serves 4
Ingredients
The Pastry:
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1 sheet shortcrust pastry, thawed (or see note for homemade)
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1 egg, lightly beaten, for brushing
The Filling:
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2 baby beetroot, scrubbed and very thinly sliced
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1 parsnip, peeled and very thinly sliced
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1 carrot, very thinly sliced on an angle
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1 small sweet potato, very thinly sliced
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2 chat potatoes, very thinly sliced
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2 tbsp olive oil
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1 tbsp fresh thyme leaves, plus extra to serve
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Salt and cracked black pepper
The Base:
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150g fresh ricotta (or soft goat’s cheese)
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1/4 cup finely grated parmesan
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1 clove garlic, finely grated
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1 tsp lemon zest
Instructions
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Prep the Vegetables: Preheat the oven to 200°C (fan-forced 180°C). Toss the sliced vegetables with the olive oil, thyme, and a good pinch of salt and pepper. The thinner the slices, the more tender they’ll bake — a mandoline or vegetable peeler makes quick work of it.
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Make the Base: Stir together the ricotta, parmesan, garlic and lemon zest, and season with salt and pepper.
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Assemble in the Pan: Lay the pastry sheet into the cold Anolon EverLast frypan, letting the edges climb the sides. Spread the ricotta mixture over the middle, leaving a 5cm border, then shingle the vegetables over the top in overlapping circles, mixing the colours as you go. Fold the pastry border up and over the edge of the filling, pleating as you fold, and brush the pastry with the beaten egg.
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Bake: Slide the pan onto the middle oven rack — the stainless steel handle is oven-safe, no need to transfer to a tray. Bake for 40–45 minutes until the pastry is deep golden and the vegetables are tender and lightly caramelised at the edges.
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Rest and Release: Rest the galette in the pan for 5 minutes, then slide it straight out onto a board — it will release cleanly from the ceramic nonstick in one piece. Scatter with extra thyme, slice into wedges and serve warm.
Tip: Pat the beetroot slices dry with paper towel before assembling — it keeps their colour from bleeding and the pastry base crisp.
Notes
Pan tips for the Anolon EverLast Ceramic Stainless Steel Frypan: This is stovetop-to-oven cooking at its best — the pan is oven-safe to 260°C, works on all stovetops including induction, and the ceramic nonstick releases the baked galette in one clean slide, no baking paper needed. The generous 31cm surface fits a full sheet of pastry perfectly.
Homemade pastry: Blitz 200g plain flour, 125g cold cubed butter and a pinch of salt to fine crumbs, then bring together with 2–3 tablespoons iced water. Chill for 30 minutes before rolling out to a rough 35cm round — rustic edges are the charm of a galette.
Swap-ins: Use whatever root vegetables are in the crisper — Kent pumpkin, swede or red onion wedges all work beautifully. In summer, swap to tomato, zucchini and capsicum, and trade the thyme for basil.
