Root Vegetable GaletteItem #: RRT22
Cook from frozen. Remove Galette from the paper board. Place on a parchment-lined sheet pan. Preheat oven to 350°F. Bake for 35-45 minutes until veggies are tender. To test, pierce veggies with the tip of a knife. There should be no resistance.
Carrots, Parsnips, Celery Root, Butternut Squash, Onions, Beets, Spinach, Goat Cheese (pasteurized goat's milk, salt, cheese cultures, microbial rennet), Cream Cheese (pasteurized milk and cream, salt, carob bean gum, cheese culture), Sage, Thyme, Olive Oil, Salt, Pepper. Dough: Enriched Wheat Flour (niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, malted barley flour), Butter (pasteurized cream, natural flavors), Water, Salt, Egg. CONTAINS: MILK, WHEAT, EGG.