Apple and Beetroot Galette

4 from 1 vote

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 Time1

Cook Time1 30

Course: Appetizer, Main Dish

Cuisine: American, north american

Keyword: apples, fall soups, rustic

Servings: servings

Calories: 268kcal

Author: Philip Lago and Mystique Mattai

Ingredients

1 teaspoon active dry yeast
¼ teaspoon sugar
⅓ cup lukewarm water
1 medium egg room temperature and beaten
2 tablespoon olive oil
½ cup whole wheat flour
½ cup all-purpose flour
¼ teaspoon salt
3 medium beets 2" diameter
5 small Ontario apples same size as beets
100 g goat cheese
2 teaspoon fresh sage leaves chopped
½ teaspoon fresh ground black pepper
1 tablespoon fresh squeezed lemon juice

Instructions

Start oven to preheat to 375°.
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.
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.
Once the dough has risen, lightly knead it 1-2 times, cover again and allow to rest while you prepare the filling.
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.
Roll the dough out into a circle about 12-14” in diameter. Place on a parchment lined baking sheet.
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.
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.
Place in oven and bake for 35-45 minutes until galette dough is lightly browned. Allow to cool for 15 minutes before serving.

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