Beetroot galette

The galette is a rustic French pie that always delights with its simple, homespun charm. This version combines the earthy sweetness of beetroot, the saltiness of feta, and flaky buttery pastry into the perfect autumn dish. It is simple to make, and the result is crispy goodness! It can be served warm or at room temperature, and is wonderful for lunch, dinner, or brunch alongside a salad.

Tip jedi: Side dish

Čas priprave: 1 hour

Ingredients

Procedure

1. Place the flour and the pinch of salt in a large bowl. Add the butter, chilled and cubed, and mix into the flour with your fingers or a fork until it resembles fine breadcrumbs. Gradually add cold water and quickly mix the dough until it comes together. Do not overwork it. Form into a ball, wrap in clingfilm, and refrigerate for 30 minutes.
2. Thinly slice the beetroot and shallot. Break the feta into small pieces. Preheat the oven to 190°C.
3. On a floured surface, roll out the chilled dough into a round (approximately 30 cm in diameter), and place on baking parchment.
4. Before adding the filling, keep in mind that you need to leave a border of roughly 4 cm around the outside. Scatter about half of the feta in the middle, then a layer of beetroot, then the rest of the feta, before adding the shallot and seasoning.
5. Fold the edge of the dough inward over the filling to create a natural, rustic-looking crust.
6. In a small bowl beat the egg with the milk, and brush the edges of the pastry. Place the galette on a baking sheet and bake for 30 to 35 minutes until the crust is golden-brown and crispy.
7. Leave to cool slightly. Serve it hot or cold, dressed with balsamic vinegar and fresh thyme.