Autumn is setting in slowly with the mornings becoming cooler and the days are slowly getting shorter. The leaves have not quite started turning colour yet but I love it when they do. The vibrant reds, yellows and oranges displayed in all there finery before they die and are blown away. Sad really.
To celebrate Autumn I made this Beetroot Galette with some of the heirloom beetroots from my veggie garden. The vibrant colours were just outstanding, playing against each other. Seeing them layed out side by side on the cutting board, I knew I had to snap a picture of them.
Make sure the beetroots are finely sliced on a mandolin or by hand. This will help with a quicker cooking time.
I then caramelised some brown onions with a splash of balsamic and pinch of brown sugar to bring a touch of sweetness. I cooked these down until they were deliciously golden and caramelised. It was now time to make the galette pastry.
I used a combination of normal white flour and spelt flour to bring a healthier version to the table. The spelt flour also adds a nice nutty flavour and gives the pastry a lovely brown colour when cooked. I sprinkled finely chopped thyme and parsley through the flours before adding the wet ingredients.
Making sure the dough is rolled quite thin - I think I could of done mine a little bit thinner - simply layer your beetroot and caramelised onions along with some fresh thyme sprigs and goats cheese and wrap your galette up. Bake until golden brown.
This is a great midweek meal and the leftovers taste even better the next day after all the flavours have melded together. Simply delicious! I served it with a simply salad or steamed/grilled vegetables.
Heirloom Beetroot Gallette
Prep Time: 25 min
Cook Time: 30 min
Keywords: bake appetizer main
Ingredients (Serves 4)
- 200g spelt flour
- 100g plain flour
- 1/4 almond meal
- 175g butter, room temperature
- pinch salt
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme
- 2 tablespoons olive oil
- 3 x red onions, finely sliced
- 3 tablespoon balsamic vinegar
- 2 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 medium heirloom beetroot (or normal), peeled and thinly sliced with mandoline
- 2 tablespoons goats cheese
- fresh thyme leaves to garnish
In a large bowl sift the flours, almond meal and salt together. Add the fresh herbs and give a quick stir to combine ingredients. Place the butter into the bowl and using your finger tips rub together to form a small breadcrumbs. Mix with hands to bring the dough together and knead very briefly. Place in the fridge for 30 minutes to rest.
In a medium saucepan, heat the oil over a medium heat. Add the onions, salt and black pepper. Cook until translucent and soft, about 8 minutes. Add the brown sugar and balsamic vinegar and cook for a further 3-4 minutes until caramlized. Remove from heat and set aside.
Preheat oven to 180 degrees celcius and line a pizza tray with baking paper.
Roll the tart dough into a round circle that is about 5mm thick. Place onto the lined pizza tray. Spread the caramlized onion onto the dough and top with thinkly sliced beetroot, leaving a 2 inch border on the side. Fold the dough over the beets and gently tuck and pinch andy crack parts. The more rustic it looks the better.
Chill for a further 15 minutes. Top with fresh thyme and crumbled goats cheese and bake for 30 minutes or utnil golden brown.
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On another note - I am totally in love with the autumn/winter colours that are slowly coming out! Gorgeous mustard yellows, burnt reds, oranges and browns. I guess not everyone will love the colour palette but I just am inspired by seeing it in the shops. I picked this shirt & necklace up yesterday and am wearing it today! Love it!