Description
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!
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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