Galette with beets, onion marmalade and chèvre

It’s here, it’s here — the very first savory recipe of the blog! Isn’t it super exciting?

The more I was thinking about salt-y pastry for our tarts month, the more it became clear it should be something brand-new in shape and flavor. Something simple so it leaves no excuses like “I don’t have a proper pan to make this”. And something elegant so it’s worth throwing a dinner with friends. All this led to a rustic vegetable galette.

Beets. Onion marmalade. Fresh goat cheese. These words sounds like notes of a harmonious melody to me. And look at these beet slices! Aren’t they look a bit otherworldly? They remind me giant footprints that only UFO spacecrafts can leave on the fields.

Speaking about other worlds, yesterday while I was working on these photos at the coffeeshop, I met the man who works for NASA! We chatted for a bit and he even promised to recreate this galette at home. And now let’s think about it for a moment guys — even if a person with such busy and important job has time for baking, the rest of us can make it too! Agree? 🙂

For the dough:

250 g flour
1/2 tsp salt
1/2 tsp sugar
125 g cold butter, cut into pieces
60 g cold water

To make dough follow instructions from Cooper’s recipe using water instead of egg. You’ll need half of the recipe.
Roll dough into round, 22 cm in diameter. Cover with parchment paper and let it chill in refrigerator for 1 hour.

For the filling:

3 large beets
1 large onion
2 tbsp sugar
100 g soft goat cheese
olive oil
fresh or dried thyme

egg mixture (egg yolk and splash of water)

Preheat oven to 200 C/400 F. Line a pan with aluminum foil and set aside.

Clean and gently scrub beet roots, cut them into slices. Arrange beets in a single layer on a baking sheet, drizzle with olive oil and salt. Bake veggies covered with wet sheet of parchment paper until they become almost soft, approximately 20 minutes.

Meanwhile prepare onion marmalade. Cut onion in half, peel the skin away, then cut in thin slices. In a heavy bottom pan heat 2 tablespoons of olive oil. Transfer onion half-rings into a pan and reduce heat. Cook on a low heat until they become soft and translucent. Add sugar and splash of water and continue to cook. In 10 minutes add fresh or dry thyme, stir well. It will take around 30-40 minutes to make marmalade.

Once all components are ready, assemble the galette:

Transfer dough on a baking sheet lined with parchment paper. Arrange the first layer of beet slices in the center leaving a border. Place 2/3 of onion marmalade on top of beets and add pieces of goat cheese atop. Cover with the second layer of beet slices. Fold the borders over vegetables-cheese mix and brush the dough with egg mixture. Transfer galette to the oven and bake for 35-40 minutes.

Once galette is baked and a bit cooled, sprinkle the top with remaining onion marmalade, cheese and season. Cut into wedges and serve warm.

Do you like savory pastries, friends? Please-please-please, let me know!