Roasted Beet Galette with Goat Cheese

This Roasted Beet Galette with Goat Cheese is the perfect dish to make this season! Homemade pie crust is filled with creamy goat cheese, roasted beets, fennel and fresh thyme. It makes a delicious dinner along with a side of salad and party appetizer! 

I said it before and I will say it again – galette is one of my favorite things to make! It’s like a rustic, a little messy pie that’s baked on a baking sheet. The homemade pie crust is super easy to make and you can fill it up the  with anything you like! I had a few ingredients on hand and put them together into this delicious roasted beet galette with goat cheese and fennel!

ROASTED BEET GALETTE INGREDIENTS

Beets ( I used gold beets)

Fennel

Goat cheese

Parmesan

Fresh thyme 

HOW TO MAKE GALETTE CRUST

I always make a pie crust myself, because it’s just so easy! Store-bought crusts are usually filled with unnecessary ingredients. To make it at home you only need 4 ingredients that you for sure have on hand!

Flour – you can use all-purpose, white whole wheat flour, spelt or whatever you’d like! I used organic all-purpose for this recipe

Extra virgin olive oil or avocado oil

Ice cold water

Sea salt

CHECK OUT A FEW OF MY FAVORITE SAVORY DINNER GALETTES

Roasted vegetable galette (vegan) with dijon dressing, so good!

Mushroom onion galette with artichokes.

Caramelized onion galette with goat cheese

I hope you love this roasted beet goat cheese galette! If you make it yourself, leave a rating and comment below! Also don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram

Roasted Beet Galette with Goat Cheese

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• Total Time: 1 hour 10 minutes
• Yield: 4-6 1x

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This Roasted Beet Galette with Goat Cheese is the perfect dish to make this season! Homemade pie crust is filled with creamy goat cheese, roasted beets, fennel and fresh thyme. It makes a delicious dinner along with a side of salad and party appetizer! 

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Ingredients

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CRUST

1 1/4 cup flour

1/4 cup extra virgin olive oil

1/4 cup + 2 tbsp ice cold water

1 tsp sea salt

1 egg yolk, slightly beaten for egg wash (optional)

FILLING

2 beets, medium size, sliced

1 fennel, sliced

5 oz goat cheese, softened

1/4 cup grated parmesan (optional

2 tbsp fresh thyme + extra sprigs

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Instructions

1. In a mixing bowl, combine flour, oil, salt and 1/4 cup water. Stir to combine. Add 2 tablespoons or more of water if the dough is too dry.
2. Transfer the dough to a lightly floured surface and form into a ball. Wrap in plastic wrap and place in the refrigerator for around 40 minutes. 
3. Meanwhile, heat up an oven to 425F. Line a baking sheet with parchment paper. Place beets fennel, frizzle of avoacdo oil, salt and bake for about 20-25 minutes until softened. Turn down the oven to 375F.
4. Meanwhile vegetables are roasting, roll out your dough into a 13-inch round on a lightly floured surface. Then transfer the dough to a baking sheet. If using parmesan stir it into goat cheese. Spread goat cheese, layer roasted veggies in the center of the dough, leaving a 1 1/2 to 2-inch border all around. Gently fold over the pastry border.  Add some fresh thyme sprigs on top. Bake the galette until the crust is fully cooked and golden brown, about 30-35 minutes.  Remove from the oven and let it cool slightly before slicing.

• Prep Time: 20 minutes
• Cook Time: 50 minutes