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Savory Beet & Goat Cheese Galette

Savory Beet & Goat Cheese Galette

Recently, in the world of Food Blogging, a new trend is experimenting with a pastry called a Galette. In my research, I have seen everything from sweet to savory when it comes to flavors. Me being a more savory girl myself, I’ve decided to create a savory Galette with beets, potatoes, and goat cheese. Overall, beets and goat cheese are one of the best combinations in my opinion and have become very popular in many restaurants! The earthiness of the root vegetable is a fabulous pairing with the bright and creamy flavors of the goat cheese.

What is a Galette? A Galette is a French term that refers to a variety of flat, round cakes, usually made with a flaky pastry dough.The term Galette in France and even some parts of Canada are usually recognized as a tart of some kind, sweet or savory.

Honestly, I will be the first to tell you that any home made pastry is better than the store bought, but many people do cheat and swap a pie crust for the homemade Galette crust if in a time crunch.

Savory Beet & Goat Cheese Galette

Savory Beet & Goat Cheese Galette

Prep Time- 1 1/2 hours

Cook Time- 30-35 minutes

Serves 6

INGREDIENTS

For the pastry:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small cubed pieces
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

Filling:

  • 1 large potato, washed, peeled and sliced thin
  • 3 medium beets, washed, peeled and sliced thin
  • 1/2 cup Goat cheese
  • 2 tbs olive oil
  • 1/2 tsp kosher salt
  • 1 tbs fresh thyme or parsley for garnish

Savory Beet & Goat Cheese Galette

INSTRUCTIONS

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle the pieces of butter over dough and using your hands, massage the butter into the flour so that the  mixture resembles coarse meal. Try your best to leave out any larger pieces of butter.

In another bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingers,, mix in the liquid until large lumps form. Do not overwork the dough. Pat into a flat ball and cover with plastic wrap. Refrigerate for about an 1 hour.

Preheat the oven to 375 degrees.

Roll crust out into a circle that is about 1/8 of an inch thick. Arrange sliced beets and potatoes evenly in a circle, leaving an inch around the dough to fold in.

Fold and crimp access dough over the edges. Brush the entire galette with olive oil, sprinkle with salt, pepper, and goat cheese. Bake for about 30 minutes or until the crust is golden brown.

Add herbs to garnish and serve warm!

Savory Beet & Goat Cheese Galette

 

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