Roasted Beetroot Galette
From the Cookbook
Serves 6
Veggie
Let’s put beetroot in the spotlight!
This beautiful tart is topped with a layer of roasted multi-coloured beets, paired with a slightly hot horseradish spread. It’s a real show-stopper for a casual lunch and goes down a treat whether you’re a veggie or simply having a meat-free day.
Serves:
6Equipment:
- Large frying pan
- Non-stick baking paper
- Oven
- Sharp Knife
- Small bowl to mix
Ingredients
1 uncooked French golden beetroot, scrubbed clean
1 uncooked French candy beetroot, scrubbed clean
2 cooked purple beetroots
30g butter
A little plain flour, for dusting
250g all-butter puff pastry
125g mascarpone
25g hot horseradish cream
A little olive oil, for brushing
A few fresh thyme leaves
1 tbsp runny honey, warmed
Salt and freshly ground black pepper
Method
- 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
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
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
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
Remove from the oven and allow to cool slightly, then brush with warm honey just before serving.
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