Beets and wine? This combination may sound odd, but our Chardonnay’s brightness, fruit, and acid make the slightly sweet, earthy flavor of beets and herbs in this galette spring to life. It’s a surprising pastry, perfect for a brunch al fresco.
Ingredients
- 1-2 bunches of small beets or a mixture of red, golden + chioggia beets (roughly 3 cups) - trimmed, peeled and quartered.
- 2 Tbs fresh herbs - thyme, oregano or marjoram - or mixed + extra sprigs for top
- 3-4 garlic cloves
- 1 small red onion - thinly sliced
- 2 Tbs pomegranate molasses
- 1 tsp salt and freshly ground pepper
- 1 Tbs olive oil
- 3-4 ounces of goat cheese - crumbled
For the Tart Dough:
- 1.5 cups flour
- ½ cup whole wheat flour
- 1 tsp sugar
- ½ tsp salt
- ⅛-¼ tsp cayenne pepper
- 1 Tbs thyme leaves
- ¼ cup parmesan cheese
- 10 Tbs cold butter - cut into small cubes
- ¼ cup cold water
Instructions:
- Place all ingredients (except butter) in a food processor and pulse a few times. With machine running slowly drizzle in water until the dough comes together. Happens quickly - don’t over process. 5-10 sec. - check dough by pinching between fingers, if it holds together - stop, put dough into a large bowl and form into a disc about 1-2 inches thick. Wrap in plastic wrap and refrigerate for 30-60 minutes. While dough is chilling roast beets.
- Preheat oven to 400 degrees. Place prepared beets, herbs, garlic, onion, pomegranate molasses, salt + pepper + olive oil in a baking dish - toss together. Cover with foil and roast for about 30 minutes or until tender. Remove from oven, remove foil and cool.
- When beets are cool - remove from liquid. Place beets in the center of dough leaving a 2 inch border. Top with goat cheese and fold over the edges forming a border. Brush dough with egg wash or cream. Top with fresh herb sprigs and bake for 30-40 minutes until golden brown. Serve warm or at room temperature. Garnish with fresh herbs or sprouts and edible flowers. Serves 6-8.
