roast beetroot and onion galette

roast beetroot and onion galette

This was one of the savoury pies I created for Organic Gardening (now Organic Life Magazine) in January this year, and its a perfect vegetarian main dish. I adore the earthy flavour and saltiness of goats cheese with beetroot and found a stunning goats cheese pecorino to use. Generous shavings of this over the top finished this galette off wonderfully. You could use soft goats cheese instead, or Parmesan if you prefer.

roast beetroot and onion galette with shaved goats cheese pecorino

Don’t be put off by the length of time this pie takes to make; beets require a lengthy stint in the oven in order to reach cooked perfection. You could make the filling in advance and assemble and bake the pie when you want to serve it.

roast beetroot and onion galette with shaved goats cheese pecorino

If you want to shorten the cooking time of the beetroot, my recipe for roasted beetroot with pistachios and dukkha employs a slightly differently technique which is just as tasty. This Beetroot galette is a comforting winter dish, but is equally delicious served cold with a salad in summer.

roast beetroot and onion galette with shaved goats cheese pecorino

Recipe – makes 1 galette (First published in Organic Life January 2015)

  • 600g red onions cut into quarters
  • 500g – 550g beetroot / beets, peeled and cut into a similar size to the onions
  • 2Tbsp olive oil
  • 3 – 4 sprigs of thyme
  • 60g brown sugar
  • 4Tbsp balsamic vinegar
  • Sea salt and freshly ground black pepper
  • 50g goats cheese Pecorino, goats cheese or Parmesan cheese

For the pastry:

  • ¾ cups (120g) cake flour + extra for dusting
  • ¾ cup (120g) whole-wheat flour
  • a pinch salt
  • 170g butter, cut into small cubes
  • 1/3 cup ice-cold water
  • 1 beaten egg or melted butter to brush the pastry

Preheat the oven to 180C / 350 F and spread the beets and onions on two separate trays. Drizzle a tablespoon of olive oil over each and toss to coat. Roast the onions for 40 minutes and the beets for an hour.

While the vegetables are roasting, make the pastry.

Using a food processor, briefly mix the flours and salt. Add the butter and pulse until the mix resembles breadcrumbs. Add the water and pulse until the dough just comes together (do not over mix). Wrap the pastry in cling film and store in the fridge until ready to use. Roll it out into a rustic round shape on a floured surface.

Put the sugar and balsamic in a small pot on the stove and allow this to bubble for about 5 minutes until it starts turning into a thick syrupy consistency. Swirl the pot every now and again.

Toss the roasted beets and onions together and place these in the middle of the pastry round – allowing enough space around the rims to fold it in.

Drizzle the balsamic syrup over the vegetables and season with salt and pepper.

Fold the pastry in, and brush with either meted butter, or, if you prefer a more golden look, beaten egg.

Bake for 25 – 30 minutes until the pastry turns golden brown.

Shave the cheese over the top and serve warm or cold.

To see my favourite recipes with beetroot:

roasted onion and beetroot tart tartin with balsamic caramel and thyme

Beetroot falafel on toasted pita

Apple beetroot and ginger juice

Carrot and beetroot cake with caramel cream cheese frosting

Beetroot and barley risotto 

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15 Responses to roast beetroot and onion galette

  1. thejameskitchen July 8, 2015 at 10:31 am #

    Sam, this wonderful sounding galette looks absolutely mouthwatering.
    Nicole

  2. diannebibby July 8, 2015 at 10:34 am #

    The most beautiful Galette Sam! That crust looks buttery and crisp, the perfect base for all those delicious salty-sweet flavours.

  3. michael olivier July 8, 2015 at 10:40 am #

    What a stunner of a pic Sam. Mx

  4. lynne hoareau July 8, 2015 at 12:12 pm #

    This sounds perfect Sam. I love Beets, so this will be a nice change from the usual beets recipes I have. 🙂

  5. Traci | Vanilla And Bean July 8, 2015 at 2:18 pm #

    Served warm or cold, no length of prep time could put me between enjoying this gorgeous galette. Thank you for this, Sam! (First time visit and so happy to have found your blog – so inspiring!).

  6. Sam July 8, 2015 at 3:17 pm #

    Thanks Traci – Im glad you like 🙂

  7. Lauren C July 9, 2015 at 8:45 am #

    I am definitely giving this one a go! Thanks Sam.

  8. Muriel July 9, 2015 at 9:51 am #

    Could we have a print friendly option,please.

  9. Sam July 9, 2015 at 11:04 am #

    Hi Murial at the moment I dont have one – but will look into it again. Otherwise just copy and paste into word and print. Thank you

  10. Sam July 9, 2015 at 11:08 am #

    Thanks Di, Its a particularly nice and easy shortcrust pastry recipe. My go to one.

  11. CaliZona July 10, 2015 at 2:58 am #

    Wow, this galette might be the one that gets me to like beets due to the fact of the long cooking time. These photos and styling are outstanding!!!

  12. Lauren C July 14, 2015 at 2:32 pm #

    Well I can attest that this galette is as delicious to eat as it is to look at. And it actually was not that time consuming to make, I did it over two days – roasted the veg and made the pastry the first day, and stashed it in the fridge until dinner time the next day when I whipped up the syrup while I rolled the pastry. It is extremely rich and would go well paired with a green salad and a glass of Chenin Blanc.

  13. Sam July 14, 2015 at 4:58 pm #

    Thanks Lauren, glad you enjoyed. Yip, it is rather indulgent as any pastry is.

  14. sunshinestravels July 16, 2015 at 8:03 pm #

    Hi, I’ve just found this recipe via Pinterest and it sounds delicious. I’m in the UK and we don’t have cake flour (as far as I’m aware) what would you use instead? Thanks.

  15. Sam July 19, 2015 at 12:26 pm #

    Hi – All purpose flour is fine too

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