Fall Galette with Spinach and Bleu

Ingredients

• 3 medium DOLE® Carrots, peeled and thinly sliced, lengthwise 
• 3 medium parsnips, peeled and thinly sliced, lengthwise 
• 3/4 teaspoon Kosher salt, divided 
• 3/4 cup all-purpose flour 
• 1/4 cup ground flaxseed meal 
• 1 teaspoon baking powder 
• 1/2 teaspoon finely chopped fresh rosemary 
• 7 tablespoons olive oil, divided 
• 1/4 cup cold water 
• 1 to 1-1/2 cups sliced DOLE Onion 
• 1 pkg. DOLE Spinach Cherry Almond Bleu Salad Kit

Directions

1. Preheat oven to 425°F. Arrange carrot and parsnips slices on baking sheet. Brush with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Roast 20 minutes.
2. Combine flour, flaxseed, baking powder, rosemary and remaining 1/2 teaspoon salt. Using the tines of a fork, combine 5 tablespoons olive oil and water into the mixture. Mix until pastry is just moist enough to hold together. Shape pastry into ball. Refrigerate while you prepare the filling.
3. Cook onion in remaining 1 tablespoon olive oil on medium-low heat 8 minutes or until tender, stirring occasionally. Add spinach from salad kit to the skillet with the onions. Toss until wilted, set aside.
4. Roll pastry dough on lightly floured piece of parchment paper. With floured rolling pin, roll pastry dough into a 12-inch round (about 1/8” thick). Slide the parchment paper with the pastry onto large baking sheet.
5. Spoon onions and spinach into the center of the pastry circle leaving a 2-inch border. Sprinkle bleu cheese from salad kit on top of the onion mixture. Arrange alternating roasted carrots and parsnips on top of the onions, leaving 2-inch border. Fold the edges of the pastry up and over the vegetable mixture, making pleats with the pastry as you fold. Brush pastry edge with water and bake 30 minutes or until pastry is golden brown.
6. Drizzle dressing from the kit over tart and top with sliced almonds and dried cherries from salad kit. Cut into 8 pieces and serve.