Beetroot Galette

Ingredients:

4 Beetroot, washed, wrapped individually in tinfoil and baked at 200°C then cooled, peeled and sliced

1 Onion, sliced, cooked in a little olive oil and 20g Westgold Butter until soft, add 2 tbsp cider vinegar, reduce to finish; cool then add 1 tbsp. chopped parsley and 1 tsp. za’atar

50g Ricotta

75g Feta or goats’ cheese (or blue cheese)

20g Walnuts

1 Tbsp Runny honey

Olive oil

Pastry

80g Soft flour

35g Wholemeal flour

½ Tsp Salt

1 Tsp Chopped thyme

115g Unsalted Westgold Butter, cut into cubes

60g Iced water

Method:

Mix flours, salt and thyme together.

Add the butter and lightly rub in, leaving some chunks of butter.

Add the water and bring together into a ball (should not be over worked/kneaded as this will make it stickly and wet and the end cooked result will be tough).

Transfer onto floured bench and roll in a rectangle approximately 20 x30cm.

Fold the two short ends into the middle and fold in half to make one book turn.

Roll out again and this time simply fold in half, cover in cling film and refrigerate for 30 minutes. 

Assembly: 

Roll out pastry into a rough circle approximately 28cm wide and place on baking paper on an oven tray.

Rest in the fridge for 30 minutes.

Spread the ricotta over the pastry leaving 1 ½ inch clear around the edge.

Crumble half the feta/goat’s/blue cheese over the ricotta.

Spread the onions next, followed by the beetroot overlapping the slices in a circular arrangement.

Season lightly.

Sprinkle remaining feta/goat’s/blue followed by the walnuts, season with salt and pepper and drizzle with olive oil.

Fold/crimp the edges up to the beetroot.

Brush pastry edges with milk and bake at 200°C fan bake for 30 minutes or until golden brown.

Finish by drizzling with honey, a little olive oil, 1 tsp. za’atar and chopped parsley.

Place on wire rack to cool slightly before serving (about 15 minutes).