Join Benjamina Ebuehi as she shares a savory carrot galette recipe from her cookbook, A Good Day to Bake. This dish celebrates spring, with harissa-roasted carrots baked into a flavorful cheddar crust. It’s earthy, warm, and as spicy as you want it to be. GET THE RECIPE ►► https://f52.co/3MIX1bM

Also featured in this video
Five Two Good Measure Pastry Mat: https://f52.co/34LfbbI
Five Two Ultimate Baking Tool Set: https://f52.co/3tg9zQn

PREP TIME: 1 hour 40 minutes
COOK TIME: 1 hour 5 minutes
SERVES: 8 to 10

INGREDIENTS

For the pastry
110 grams (3¾ ounces, generous ¾ cup) plain (all-purpose) flour, plus extra for dusting
110 grams (3¾ ounces, generous ¾ cup) wholemeal (whole-wheat) flour
150 grams (5½ ounces, ⅔ cup) cold unsalted butter, diced
1/2 teaspoon fine salt
100 grams (3½ ounces) mature cheddar, grated
60 to 80 milliliters (2 to 2½ ounces, 4 to 5 tablespoons) ice-cold water
For the filling
450 grams (1 pound) heritage (rainbow) carrots
2 tablespoons harissa paste
1 tablespoon honey
1/2 teaspoon flaky sea salt
2 to 3 sprigs fresh thyme, plus extra to garnish
150 grams (5½ ounces, ⅔ cup) mascarpone cheese
1 egg, beaten
Parmesan, for grating

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