Roll out galette dough until it is 1/8- to 1/4-inch thick. You should have a large circle-ish shape at least 14-inches across.
Alternate layers of vegetables, crumbled paneer or queso fresco, and pears, repeating until no produce remains.
Leave 1 1/2 to 2-inches on the perimeter of the dough.
Don’t have curry powder? Try this combination of spices for roasted: 1 teaspoon turmeric, 2 teaspoons garlic powder, 2 teaspoons cumin, and 1 teaspoon coriander.
I love this galette dough from Smitten Kitchen. I don’t believe in reinventing the wheel so I’m just linking to the dough here. The only difference is the addition of the curry powder or spices. Be sure to add those with the dry ingredients. If using spices, I recommend 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/4 teaspoon turmeric and 1 teaspoon coriander. You could prepare the dough the night before, ahead of the roasted vegetables, or while the vegetables are roasting as suggested above.
If you’re looking to replace butter, Oh Lady Cakes has a coconut oil pie crust you can try. For a vegan option, omit the cheese as well.
Use a flour substitute such as Cup4Cup instead of all purpose flour for the galette dough or purchase a ready-made gluten free pie crust.
You can easily add leftover cooked meat to this curried vegetable galette. I recommend slicing thinly or dicing into small chunks to incorporate with the roasted vegetables.
Looking to simplify? A pre-made pie crust will do nicely for this curried vegetable galette. Instead of adding the curry seasonings to the dough, use all the listed amount to roast the vegetables. Sliced red onions or caramelized onions would be a great addition in this curried vegetable galette. Swap out the golden beets with red beets or use parsnips instead of carrots. It’s quite a versatile dish for winter root vegetables.