The Beetroot and Feta Galette is a rustic, free-form tart that celebrates the deep, soulful earthiness of the garden. Unlike a traditional tart that requires a precise tin, the galette is defined by its "perfectly imperfect" hand-folded edges, which cradle a vibrant filling of jewel-toned beetroots and briny feta. As the galette roasts, the natural sugars in the beets caramelize, creating a sweet-savory harmony with the salty cheese. Often finished with a drizzle of honey or a scatter of fresh thyme, this dish is a visual and culinary centerpiece that balances a buttery, shatteringly crisp crust with a tender, colorful heart.

• Prep time: 20 minutes (plus 30 minutes chilling)

• Cook time: 40 minutes

• Servings: 4 people

Ingredients List

The Crust:

• 1 ½ cups All-purpose flour

• ½ cup Unsalted butter, cold and cubed

• ¼ tsp Salt

• 3–4 tbsp Ice-cold water

The Filling:

• 3 medium Beetroots (pre-roasted and sliced into rounds)

• 1 cup Feta cheese, crumbled

• 2 tbsp Greek yogurt or Goat cheese (as a base layer)

• 1 tsp Fresh thyme leaves

• 1 tbsp Honey (optional, for drizzling)

• 1 Egg (for egg wash)

Step-by-Step Instructions

1. Make the Pastry: Pulse flour, salt, and cold butter in a food processor until it looks like coarse crumbs. Add ice water one tablespoon at a time until the dough just comes together. Wrap in plastic and chill for 30 minutes.

2. Prepare the Base: Preheat your oven to 200°C (400°F). Roll out the chilled dough on a floured sheet of parchment paper into a rough 12-inch circle.

3. Layering: Spread the yogurt or goat cheese in the center of the dough, leaving a 2-inch border. Arrange the sliced beetroots in a beautiful, overlapping concentric pattern over the cheese base.

4. Add the Tang: Generously scatter the crumbled feta and fresh thyme over the beetroots.

5. The Fold: Gently fold the 2-inch border of dough over the edges of the filling, pleating it as you go. The center should remain open.

6. The Glaze: Brush the folded dough edges with a beaten egg for a golden-brown finish.

7. Bake: Slide the parchment and galette onto a baking tray. Bake for 35–40 minutes until the crust is deeply golden and the beets are tender.

8. Final Touch: Remove from the oven and, while still warm, drizzle with a little honey and a crack of black pepper.

Pro-Tips

• Avoid the "Soggy Bottom": Ensure your roasted beetroots are patted dry with a paper towel before placing them on the dough. If they are too juicy, the moisture will seep into the crust.

• Cold is Gold: Keep your butter and water as cold as possible. This creates the steam pockets during baking that lead to a flaky, layered pastry.

• Beet Shortcut: If you're short on time, you can use high-quality store-bought vacuum-packed roasted beetroots (not the pickled kind in vinegar).