This savory galette served as the “main course” of this year’s vegan/vegetarian “no turkey, all sides” Thanksgiving meal. Because the recipe is open to seasonal interpretation, it can easily be made throughout the year. The original recipe (here) included carrots, parsnips, butternut squash, and beets but also suggested eggplant, bell peppers, and zucchini for future variations. Personally, I left out the beets. They may give gorgeous color, but there’s no way I’m going to eat one. This galette reads like it has a lot of steps but it actually requires minimal effort. While the oven is preheating, the dough can be prepared. Then, while the vegetables are oven roasting, the dough can be chilled. Bake everything together into a delicious, free form pie, and it’s “almost” weeknight dinner accessible!