Beet, Caramelised Onion, Pumpkin & Goats Cheese Galette
I’m making a lot of galettes right now because they are so easy and super tasty! -and let’s not forget about that buttery flaky pastry! This one is sweet, roasty, and full of caramelised onion, beetroot, and pumpkin sprinkled with tangy goats cheese! Although if you dislike goats cheese feel free to swap this out for feta instead!!!
For the pastry:
2 cups of bread flour
120 grams of butter
1/4 - 1/3 cup of cold water
1 egg, for egg wash
For the filling:
1 large beetroot, thinly sliced in rounds (or using a mandolin)
1/6 pumpkin, thinly sliced or mandolined
3 tablespoons of caramelised onions, or relish
2 tablespoons of olive oil
salt and pepper, to taste
1 sprig of thyme
150 grams of soft goats cheese (or feta)
In a large bowl, work the butter into the flour with your hands until the mixture resembles sandy crumbs. Add the water and knead until the dough comes together. Pat the dough into a flat disc shape, cover in cling wrap, and rest in the fridge for 20 minutes.
Preheat the oven to 170 C fan forced or 190 C / 400 F.
On a lightly floured work surface, roll the galette dough out to a large circle (Don’t worry if it’s not precise, around 12 inches or 30 cms should be large enough) Transfer the circle of dough to a baking tray lined with baking paper.
Spread the caramelised onions over the dough, leaving a 1 inch strip around the edges. Then arrange your pieces of beetroot and pumpkin over the onion in whatever pattern you fancy. (For this one I started around the edges and worked my way in). Drizzle over some olive oil.
Gently fold the outer edges of the dough over the filling. Then brush the exposed edges of the dough with egg wash. Sprinkle over thyme, then season with salt and pepper.
Bake the galette in the oven for 40 to 45 minutes, until the crust is golden brown and the base is crispy. Serve immediately while warm with the goats cheese crumbled over the top and please enjoy!