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.
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.
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.
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: