Beet Galette
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 520
- Total Fat
- 37 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 39 milligrams
- Sodium
- 781 milligrams
- Carbohydrates
- 40 grams
- Dietary Fiber
- 3 grams
- Protein
- 6 grams
- Sugar
- 12 grams
- Total: 40 min
- Active: 30 min
Ingredients
2 8.8-ounce packages fully cooked beets, cut into 1/4- to 1/8-inch-thick rounds
1 1/2 teaspoons fresh thyme, chopped
3 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
1 round refrigerated pie dough (half of a 14-ounce package)
All-purpose flour, for dusting
4 ounces soft garlic-and-herb cheese (such as Boursin)
1 small onion, thinly sliced
2 tablespoons balsamic vinegar
2 tablespoons chopped walnuts
1 tablespoon finely chopped chives
4 cups mesclun greens
Directions
- Preheat the oven to 425˚ F. Pat the beets very dry with paper towels. Toss in a large bowl with the thyme, 1 tablespoon oil and 1/2 teaspoon salt.
- Roll out the pie dough on a lightly floured surface into a 13-inch round; place on an inverted baking sheet. Spread the cheese evenly on the dough, leaving a 1 1/2-inch border. Shingle the beet rounds over the cheese. Fold in the edges of the dough over the beets, pleating as needed. Lightly brush the dough with olive oil. Bake until the edges and bottom of the galette are golden brown, 25 to 30 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the onion, season with salt and cook, tossing occasionally, until the onion is golden and caramelized, about 15 minutes. Add 1 tablespoon balsamic vinegar and cook until the liquid is absorbed, 1 more minute.
- Top the galette with the caramelized onion, walnuts and chives. Cut into 4 wedges and divide among plates.
- Whisk the remaining 1 tablespoon balsamic vinegar and 1 tablespoon olive oil in a large bowl. Add the greens, season with salt and gently toss. Serve with the galette.