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

 

  1. Attach the grain mill to the kitchen machine
  2. Add spelt seeds in the mill, and grind it
  3. Attach food processor, and add flour, spelt, salt, butter, vinegar, and egg, and whizz until dough comes together
  4. If necessary, add a little bit of cold water
  5. Shape dough into disc, wrap it in cling film and refrigerate for 30 minutes
  6. Preheat oven to 180C (fan forced)
  7. Roll out the dough, on a floured parchment paper, to about an 30 cm round.
  8. For the filling, slice beetroot
  9. In a bowl, mix Philadelphia, salt, pepper, thyme, garlic and egg
  10. Spoon the filling on the dough leaving about 2-3 cm from the edge, and place the thinly sliced beetroot on it
  11. 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

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