ALL BUTTER VODKA PIE DOUGH

1. Prepare my recipe for All Butter Vodka Pie Dough and add 1 teaspoon of freshly ground black pepper to the dry ingredients before mixing.
2. On a lightly floured surface, roll out the pie dough into a large rectangle 1/4" thick, about 12"-14" by 8"-10" wide. Transfer to a parchment lined baking sheet and chill in the refrigerator while you prepare the other ingredients.

ROASTED CARROTS

1. Preheat oven to 400° F.
2. Wash and slice the carrots in half or thirds lengthwise, depending on the thickness. They should be about 1/2" thick.
3. Place the carrots on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper and toss to coat.
4. Bake for 10-12 minutes until the carrots just start to brown and soften. Allow to cool on the baking sheet.

HERBY FETA SAUCE

1. Combine garlic, lemon juice and olive oil together in a food processor. Pulse together until the garlic is sufficiently crushed. Add the feta cheese, herbs and black pepper, pulse until smooth.  Set aside.

ASSEMBLE & BAKE

1. Warm oven to 375° F. Remove the rolled galette dough from the fridge. Whisk the egg with about 1 teaspoon of water.
2. Spread the herby feta sauce on top of the rolled galette dough in an even layer, leaving a 1 1/2" - 2" border all the way around. Align the cooled, roasted carrots on top of the feta sauce at an angle, alternating directions, every other carrot with the skinny points towards the center. Add the remaining carrots in a second layer on top.
3. Gently fold the galette dough overhang up and over the edges of the carrots. Brush the edges with a whisked egg.
4. Bake on the lined baking sheet for 35-45 minutes (rotating the pan halfway through the bake time) until the pastry edges are golden and flaky.
5. Allow to cool slightly, then top with crumbled feta, sesame seeds and fresh herbs. Slice into 8 wedges and serve.