Beetroot Galette
Ingredients for dough:
120 g Flour
100 g Spelt seed
120 g cold Butter
1 Egg
1 tsp Salt
1-2 Tbsp cold Water
1 Tbsp Vinegar
Ingredients for the topping:
1 Beetroot
250g Philadelphia
1 Egg
2 Garlic cloves
1 tsp Thyme
Salt
Pepper
3 Tbsp Olive oil
Prep.time: 40 minutes
Cooking time: 20 minutes
You’ll need: Grain mill, Food Processor
- Attach the grain mill to the kitchen machine
- Add spelt seeds in the mill, and grind it
- Attach food processor, and add flour, spelt, salt, butter, vinegar, and egg, and whizz until dough comes together
- If necessary, add a little bit of cold water
- Shape dough into disc, wrap it in cling film and refrigerate for 30 minutes
- Preheat oven to 180C (fan forced)
- Roll out the dough, on a floured parchment paper, to about an 30 cm round.
- For the filling, slice beetroot
- In a bowl, mix Philadelphia, salt, pepper, thyme, garlic and egg
- Spoon the filling on the dough leaving about 2-3 cm from the edge, and place the thinly sliced beetroot on it
- Roll up the edges of the dough and pinch together. Place galette on a sheet pan, brush edges with olive oil and bake for 20-22 minutes or until the dough is a light golden brown