For everything is a first time. This is the first savory recipe on my blog and still doubting if I have enough experience with other things than sweet to share this. But I loved this galette so much I just had to share it. What do you think?

Brown butter galette with beets, goat cheese and thyme
makes one galette

 

Ingredients

Piecrust
recipe slightly adapted from Lomelinos pies – Linda Lomelino 

  • 165 g all-purpose flour
  • 1/4 teaspoon sea salt
  • 170 g butter
  • 3-5 tablespoons ice-cold water

Filling

  • 4 small red beets
  • 2 onions
  • 2 tablespoons olive oil
  • 125 g goat cheese, divided
  • 3 twigs of thyme
  • 2 tbsp honey
  • Sea salt and freshly ground black pepper

Egg wash

  • 1 egg
  • 1 tablespoon milk
  • pinch of sea salt

 

Instructions

Begin to make the brown butter. Place the butter into a small saucepan and set over medium heat. Heat, stirring often, until the butter is golden. Continue to cook (you can swirl the pan, but do not stir) until the butter is beginning to turn amber in color. It’s also starting to smell “nutty”. You will see some burnt solids on the base on the saucepan. Remove from the heat and pour into a small bowl. Let cool down inn the refrigerator until set and hard again.

Re-weigh the butter. And, if necessary, add some butter until you have 170 g again.

Mix the flour and salt in a bowl. Dice the butter and add it to the flour mixture. Use your fingers to pinch in the butter until the dough is crumbly.

Add the cold water (begin with the smaller amount and gradually add more if the dough feels too dry) and mix it in with a fork. If you pick up a bit of the dough and it coheres when pressed together, it has enough water.

Lay a piece of plastic wrap over the douch and flatten the dough slightly. Cover the dough completely with plastic wrap and refrigerate it for at least 1 hour, preferably overnight.

Preheat the oven to 400 ℉ (205 ℃)

Line a baking tray with parchment paper. Wash and dry beets thoroughly. Cut and peel the beets and onions in wedges or slices (what you prefer). Leave the root end on the onions to keep onion from falling apart. Put into baking tray, drizzle with olive oil, salt and pepper and roast for 40 minutes. Let cool down completely. 

Remove the dough from the refrigerator and, on a lifhtly floured work surface, roll out the dough to a large circle 1/8 inch (0,3 cm) thick. Carefully roll the dough onto the rolling pin and transfer it to a cutting board or baking sheet lined with parchment paper.

Crumble goat cheese on top of the dough leaving an inch from the edges. Sprinkle thyme leaves, salt, and pepper on top.  Arrange the beets and onions on top of the goat cheese. Sprinkle with honey. Fold the edges. Brush the sides with the egg wash.

Bake for about 30-40 minutes or until the crust is golden brown. Serve warm.