Rustic Beetroot & Goat Cheese Galette
A rustic, French-inspired galette featuring earthy beetroot and tangy goat cheese nestled in a crisp, homemade pastry crust. This savory tart is surprisingly quick to assemble and perfect for a light meal or appetizer.
- Prep25 min
- Cook1h
- Total1h 25m
- DifficultyEasy
- Servings6
This delightful tart, inspired by French galettes, offers a wonderful balance of earthy beetroot and creamy, tangy goat cheese. It's a fantastic way to enjoy seasonal vegetables in a beautiful, rustic presentation.
The beauty of this recipe lies in its simplicity. The dough comes together quickly, and the filling requires minimal preparation, making it an achievable and impressive dish for any occasion.
Ingredients
Servings
For the filling
For the egg wash
For serving
Converted amounts are rounded.
Method
- In a bowl, combine the flour, semolina, butter pieces, and salt. Rub the ingredients together with your fingertips until the mixture resembles coarse, wet sand.
- Add the vinegar and water. Mix gently until a firm dough forms.
- Shape the dough into a flat disc, wrap it tightly in plastic wrap, and chill in the refrigerator for 30 minutes.
- Preheat your oven to 340°F using the fan setting.
- Lay a piece of parchment paper on your work surface.
- Lightly flour the parchment paper, place the chilled dough on top, and dust it with a little more flour.
- Using a rolling pin, roll out the dough into a circle approximately 30 cm (12 inches) in diameter.
- Spread the cream cheese evenly over the dough, leaving a 4 cm (1.5 inch) border clear around the edges.
- Crumble the goat cheese over the cream cheese. Sprinkle with thyme and season with pepper.
- Arrange the cubed beetroots evenly over the cheese filling.
- Carefully fold the dough border inwards over the filling, pleating as needed. Sprinkle the folded crust with the grated cheese.
- Transfer the tart, still on the parchment paper, to a baking sheet. Whisk the egg yolk with a tablespoon of water and brush it over the folded dough edges.
- Bake on the top rack of the preheated oven for 50-60 minutes, or until the crust is golden brown and crisp.
- Remove the tart from the oven and let it cool slightly on the baking sheet.
- Slice the tart into wedges and serve warm or at room temperature, garnished with fresh rocket and a drizzle of olive oil.
💡 Tips
- For a richer flavor, you can add a tablespoon of chopped fresh herbs like chives or parsley to the cream cheese mixture.
- Ensure the beetroots are well-drained after cubing to prevent the tart from becoming soggy.
- If you don't have goat cheese, feta cheese can be used as a substitute, though the flavor profile will change.
Inspired by a recipe from Άκης Πετρετζίκης