When the leaves start falling and the air becomes crisp, it’s a sure signal that winter is on its way. Like many, for us winter means comforting dishes that weave and utilize local ingredients that hold up well to storing during the cold months. On a recent trip to Nature’s Bounty in Port Perry, Ontario, we spent a drizzly Saturday up and down the orchard eating a variety of different apples – tart, sweet, crisp and savoury.
Inspired by the farm, we took our newfound apple knowledge straight to St. Lawrence Market in search of the perfect apple for the perfect galette recipe. Lucky for us, we found two perfect varieties of apples and paired it with earthy red and yellow beetroot and a tangy goat cheese.
Bon appetit xo
Chef Sous Chef
Disclosure: We occasionally work with companies and organizations that reflect our brand values and help us achieve our intent of sharing real food. This post is sponsored by the Ontario Apple Growers. We have been compensated for creating a recipe of our own choosing.Print
Apple and Beetroot Galette
Inspired by the farm, we looked for the perfect apple for the perfect galette recipe. Lucky for us, we found two perfect varieties of apples and paired it with earthy red and yellow beetroot and a tangy goat cheese.
- Prep Time: 60 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Main Dish
- 1 tsp active dry yeast
- 1/4 tsp sugar
- 1/3 cup lukewarm water
- 1 medium egg (room temperature and beaten)
- 2 tbsp olive oil
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 3 medium beets (2″ diameter)
- 5 small Ontario apples (same size as beets)
- 100 g goat cheese
- 2 tsp fresh sage leaves (chopped)
- 1/2 tsp fresh ground black pepper
- 1 tbsp fresh squeezed lemon juice
No. 1 | Start oven to preheat to 375°.
No. 2 | In a medium bowl, mix together flours and salt. In a small bowl, dissolve the yeast and sugar in lukewarm water and allow to sit for 5-10 minutes until mixture becomes foamy. Add beaten egg and olive oil and stir to combine. Pour mixture into the flour and bring together to form a dough. Turn dough onto a lightly floured surface and knead for 3-5 minutes in smooth. It will be tougher than a typical bread dough. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and allow to rise for 1 hour.
No. 3 | Meanwhile, lightly coat beets in olive oil, wrap in foil and place on a baking sheet. Roast for 45 minutes. Remove and allow to cool until the dough is ready.
No. 4 | Once the dough has risen, lightly knead it 1-2 times, cover again and allow to rest while you prepare the filling.
No. 5 | For the filling, peel the beets and slice into ⅛-¼” slices. A mandoline works best for this. Place in a bowl and set aside. Then peel the apples and slice the same thickness as the beets. Place in a separate bowl and coat with lemon juice. Lightly season both the beets and apples with salt, pepper, and sage.
No. 6 | Roll the dough out into a circle about 12-14” in diameter. Place on a parchment lined baking sheet.
No. 7 | Starting in the centre and working your way out, alternate placing apple and beet slices overlapping halfway in a circular shape. Do this, leaving 2-3” of dough around the outside. Sprinkle half the goat cheese on top and arrange a second layer of apples and beets.
No. 8 | Fold the dough edges up around the apples and beets. Sprinkle remaining goat cheese on top, season with additional salt, black pepper and a few small sage leaves.
No. 9 | Place in oven and bake for 35-45 minutes until galette dough is lightly browned. Allow to cool for 15 minutes before serving.