Beetroot galette with goat cheese
We are big fans of beets! This beet galette with goat cheese is super quick to make and anyone can whip it up. A tasty and simple recipe for the weekend. You can compare a beet galette to a flat tart. The only difference is that we fold over the edges, shape the dough into a circle, and tadaaa, you have a galette!
We have chosen red beets for this, but of course you can also make a beet galette with coloured beets. That is also very tasty! Place the beet galette on the table and everyone can cut off a piece. Optionally, serve it with a bowl of soup and your meal is complete.
Ingredients for 1 galette (+/- 4 pers.) Large sheet of fresh savory pastry dough (preferably round) 4 raw beetroots Olive oil Juice of half a lemon Salt and pepper 1 clove of garlic Sprig of thyme 1 red onion 100 g goat cheese 1 egg
Here's how to make it. Preheat the oven to 200 degrees Celsius (fan-assisted).
Roll out a large sheet of fresh savory pie dough. Cut off the corners to create a round shape. It doesn't have to be a perfect circle; it's the idea that counts. After all, a pie like this is allowed to look a bit homemade.
Peel the raw beetroot and slice it thinly with a mandoline. If you have small beetroots, use 5.
Mix the beetroot with a drizzle of olive oil, the juice of half a lemon, pepper and salt, a chopped clove of garlic, and the leaves of a sprig of thyme.
Cut a red onion into half rings.
Distribute the beetroot and onion rings over the dough. Leave the edges free and fold them over. Crumble the goat cheese over the beetroot. Brush the edges of the beetroot galette with a beaten egg.
Garnish the galette with a few sprigs of thyme.
Line a baking sheet with parchment paper. Bake the beetroot galette in the oven at 200 degrees Celsius for 20 minutes until cooked through and golden brown. Serve immediately.
