Beetroot Galette
A rustic beetroot galette with a buttery homemade crust, a creamy cheese base and earthy roasted beets. This savory vegetarian tart looks stunning and comes together in about an hour.
Ingredients
For the dough:
- 200 g butter cold, cubed
- 70 ml water very cold
- 220 g flour
- 1 tablespoon lemon juice
- ½ teaspoon salt
For the filling:
- 3 red beets boiled and sliced
- 100 g cream cheese
- ½ teaspoon onion powder
- 30 g Parmesan cheese grated
- 1 tablespoon olive oil
- thyme and oregano fresh
Instructions
- Prepare the dough.
- In a food processor, add the flour and half of the cold butter. Blend for 20 seconds, intermittently. Then add the rest of the butter and blend for another 5 seconds.
- Add the cold water with the lemon juice and knead for 5-10 seconds, until a dough ball forms. Do not over-process.
- Put the dough on a floured surface, roll it out with a rolling pin, then fold it back together like closing an envelope from all sides. Wrap it in plastic wrap and refrigerate for at least an hour or two.
- Make the galette.
- When the dough is ready, take it out of the refrigerator, roll it out into a circle and place it on a baking tray lined with parchment paper.
- Heat the oven to 200 C (390 F).
- Spread the cream cheese over the dough, sprinkle with onion powder, then arrange the beet slices so they cover the entire surface of the dough, except for the edges.
- Fold the edges over the beetroot filling.
- Drizzle with olive oil, sprinkle with thyme and oregano and bake for 30-40 minutes, or until the edges are browned.
- Serve sprinkled with freshly grated Parmesan.
Notes
Serve warm or at room temperature. Store leftovers covered in the fridge for up to 3 days and reheat in the oven to keep the crust crisp.