Roasted Beetroot Galette

Method

1. 1

   Start by preparing your beetroots; slice each one as thinly as you are able, 2–3mm thick. Over a low heat, melt the butter in a large frying pan and add the uncooked golden and candy beetroot slices.

2. 2

   Cut out a circle of non-stick baking paper, roughly the size of your frying pan. Scrunch it up and spread it out again into a crinkled paper circle (this helps trap steam to aid the cooking process). Lay it over your beetroot slices and allow to steam for 8 minutes or until just soft. Set aside to cool slightly.

3. 3

   Preheat the oven to 200°C/fan 180°C/gas mark 6. On a lightly floured work surface, roll out the pastry to a rectangle measuring roughly 20cm x 30cm, about 3mm thick. Transfer it to a baking sheet and score a 2cm border around the edge using a sharp knife, making sure not to cut through the pastry.

4. 4

   Place the mascarpone in a small bowl and mix to soften, then stir in the horseradish until evenly distributed. Season with a little salt and pepper. Spread the mascarpone mixture over the puff pastry, taking care not to go beyond the scored border. Top with a mixture of the softened beetroot and the ready-cooked beetroot slices. Brush each slice with olive oil, sprinkle over the thyme leaves, and bake for 30 minutes.

5. 5

   Remove from the oven and allow to cool slightly, then brush with warm honey just before serving.

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