Galette is a French term used for free-form crusty cakes; think, buckwheat crepes from the Normandy area. I love galettes, either sweet or savory, they are wonderful. I love their rustic appearance. I know when I see a Galette that it will be simple good food such as this recipe for Beet and Goat Cheese Galette.
I had some beets left over from the market last weekend and decided I would make a simple galette with them. I seasoned my pastry dough with a generous handful of fresh thyme and then lined the dough with goat cheese, beets, olive oil and a sprinkle of Maldon salt. It was lovely, really lovely and made the perfect light dinner, especially when paired with some soup or a small salad.
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Beet and Goat Cheese Galette
2 cups AP flour
8 oz butter
fresh thyme, a handful, washed, patted dry
1 teaspoon kosher salt
1/2 cup ice cold water
4 beets cut very thinly
4 oz goat cheese
a drizzle of olive oil
maldon salt, pinch
Heat oven to 400. Put flour, salt, thyme, and butter into a food processor. Process until crumbly. Slowly add water and continue processing until the dough comes together. Remove and wrap in plastic wrap and put in the fridge for 30 minutes.
Line a baking sheet with parchment paper.
Remove dough from the oven, form into a disk and roll out into a large circle – don’t worry about rough edges, this is part of the charm.
Sprinkle goat cheese onto the dough, leaving about a 1 1/2 inch border from the edge. Lay beets over the goat cheese.
Bring up the edges to partially cover the beets. Drizzle olive oil over the beets and sprinkle with salt and thyme over the top.
Bake for about 30 minutes until golden. Let cool for about 10 minutes.