Root Vegetable Stuffed Fougasse

Created in conjunction with our friends at Hotel Lou Calen, this fougasse is one of three recipes created for the festive season. The root vegetable stuffed fougasse is ideal for a light lunch and for nibbling on during an apéro. Tip: using ready-made puff pastry is handy when visitors drop in unexpectedly.

The other recipes include a festive gingerbread for those in-between moments, and an “easy-to-prepare beforehand” pear dessert to help with your entertaining.


For the dough

  • 500g all purpose flour
  • 10g salt
  • 20g dry baker’s yeast
  • 200g lukewarm water
  • 50g soften butter
  • 25g olive oil

To garnish

  • 2 round soft goat’s cheeses
  • 1 carrot
  • 1 turnip
  • 1 parsnip
  • ½ black radish
  • 1 Jerusalem artichoke
  • 1 onion


Prepare the dough:
Mix together all the dry ingredients, then all the liquid ingredients and the soften butter at the end. Let your standmixer knead the dough for about 10min, then leave to rise for about 30min. Punch it down and let is rise again.

Peel and cut your veggies in small cubes, then cook in a pan in olive oil, adding a clove of garlic, thyme, bay leaf, salt and pepper until golden. Let the veggies cool down.

Roll the dough into a rectangle. Spread the veggies over half the surface evenly, keeping some for garnishing on top. Scatter the goat’s cheese on the veggies. Close the fougasse, pulling the side without the filling over, then crimp around the edge. Leave to rise.

Once risen, make a couple of incisions, brush with olive oil and sprinkle some sea salt flakes and black pepper. Cook for 12-15min in the oven at 180°C. Garnish with some of the cut veggies and sprinkle with fresh thyme and oregano.

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