Beet and Goat Cheese Galette
Tender black pepper-infused crust with a creamy beet, goat cheese, shallot and thyme filling, this beet and goat cheese galette is a delicious meal for dinner or lunch.
Equipment
- 2 sheet pan
- 1 food processor, blender or handheld mixer
- 1 Rolling Pin
Ingredients
Pie Crust
- ½ tsp black pepper
- 2½ cups all-purpose flour
- 1 tsp sugar
- ¾ tsp salt
- 20 tbsp butter (2.5 sticks or 285 grams)
- 1 tbsp vodka (or apple cider vinegar)
- ¼ cup ice water
Beet and Goat Cheese Filling
- 3 beets (medium sized)
- 10 oz goat cheese
- 1 cup finely chopped shallots, 115 g (roughly 2-3 shallots)
- 2 tbsp butter (for sautéing shallots)
- 1 tbsp lemon juice
- 2 tbsp butter
- 1 tbsp olive oil
- ½ cup heavy cream
- 1 tsp salt
- 1 tbsp dried thyme or 3 fresh thyme sprigs
- ¾ tsp ground black pepper
- 3 eggs (2 for filling, 1 for egg wash)
Instructions
Galette Crust
- In a food processor, pulse four, sugar, salt, and black pepper. Add butter and pulse until a crumbly mixture starts to form.
- Add in the vodka or vinegar and then drizzle in the ice water, teaspoon by teaspoon. You want to make sure you don't add too much water otherwise the cruse will get rubbery. Once the water has been added, the dough should come together quickly. Stop pulsing and dump onto a sheet of plastic wrap.
- Form the dough into a flat disc and slice into two discs. Cover each with plastic wrap and store in fridge for 90 minutes.** During this time you can start roasting the beets and getting the filling ready.
- After 90 minutes, lightly flour a large wooden or mable cutting board. Unwrap one disc of dough and start to roll it out with a rolling pin. Lightly flour the dough, board and rolling pin as you go to make sure the dough doesn't stick. Roll out dough into a circular form, about 12 inches across. Repeat with second disc.
Beet and Goat Cheese Filling
- Preheat oven to 400°. Line two baking sheets with parchment paper. Wash and pat dry beets. Wrap each one in tin foil. If the beets are large, cut them in half and wrap each half in tin foil. Place in oven for 1 hour. Check after 45 minutes how the beets are doing.
- To check if the beets are done, carefully remove one from the oven using an oven mitt. Open gently and stick a sharp knife into the middle. It should go in easily with no resisistance. Remove pan from oven and let cool for 10-15 minutes. Open each tin foil-wrapped beet and place beet in a paper towel and use the edges of the paper to peel the skin off. You can also use a vegetable peeler to remove skin.
- Meanwhile, sauté the shallots. Sauté chopped shallots in a pan on medium heat with 2 tbsp butter. Sauté will take about 10 minutes as we don't want to brown the onions but make them translucent and sweat them out a little. When done, set aside
- Increase oven temperature to 420°. Place a new sheet of parchment paper on to the baking sheet.
- Place peeled and roasted beets into the bowl of a food processor as well as all other filling ingredients and mix until a smooth mixture forms. If you're using fresh thyme, pull the leaves off of the sprig and discard the sprig.
- Divide filling in half (just eyeballing it is fine, this is a rustic tart, after all!) and spread half onto one pie crust and the other onto the remaining crust. Leave about a two-inch border around the sides. Fold the crust over the edges to make a border (see image). Top with additional ground black pepper, a few extra thyme leaves and some flaky salt.
- Beat the remaining egg with a teaspoon of water then brush over the crust edges with this egg wash. Sprinkle crust with a pinch of flaky salt and black pepper.
- Bake pie for 40-45 minutes. Remove and let cool for 10 minutes before slicing.
Notes
Baked galette can be wrapped in plastic wrap and placed in an airtight container in the fridge for up to 3 days.