Written by: Mpho Deane
A go to galette that never disappoints. I’m a fan of galette’s because of their rustic look & taste. It’s just a lovely tart that can be made savoury or sweet that works for those summer lunches that celebrate good simple wholesome foods.
My favourite of all time has to be a beetroot & goat cheese. The combination between the two… beetroot & goat’s chevre is a match made in heaven. The best part of it all, is that its simple to produce and a real beauty on the table.
- 2 tbsp olive oil
- 2 red onions, cut into quarters
- Fresh thyme
- 3 tbsp balsamic vinegar
- 5-7 medium sized beetroot. (I use both purple and golden beets)
- 1 store bought puff pastry
- 1 egg (for egg washing)
- Salt & pepper
- 100g goat’s cheese, torn into pieces
- Preheat the oven to 180°C and roast in separate pans coat your onion quarters with olive oil and sprinkle some salt and pepper.
- In the second oven tray, roast the beetroots whole, (creating a foil pouch) without peeling with olive oil and thyme. Roast for about 1 hr or until tender. Peel after and then slice into round thin discs
- Dust your surface and roll out your puff pastry dough and shape into a circle. Then carefully transfer onto greaseproof paper. Arrange your beetroots all around the pastry allowing them to overlap each other to close off any gaps. Then sprinkle your torn pieces of goats cheese and drizzle over a mix of whisked balsamic, olive oil and a touch of honey (do not drench)
- Sprinkle salt, pepper and thyme leaves and fold the edges of the puff pastry inwards to create a pizza-like crust edges.
- Then egg wash the edges and sprinkle some sesame seeds before popping into the oven and baking for about 20-30 min when the crust is deeply browned. Beginning in centre, arrange beet slices on cheese in overlapping concentric circles. Stir together vinegar and honey in a small bowl until smooth. Drizzle vinegar mixture evenly over beets.
- Let stand 10 minutes. Slice up and enjoy!