Adelaide Hills, Australian wines, Clare Valley, Pinot Gris, white wines, Wine and Dine, Wine and Food, Wines from Australia
Beetroot and Goat’s Cheese Galette
Sep
A rustic French pastry with an earthy sweetness and creamy goat’s cheese
This rustic French galette is paired with a wine from Australia: the Pinot Gris ‘Sunshine of Your Love’ from Claymore Wines in the Clare Valley and the Adelaide Hills, whose fresh acidity and subtle herbal notes provide the perfect balance to the earthy sweetness of the beetroot and the creamy depth of the goat’s cheese. A crisp shortcrust pastry is shaped freehand around thinly sliced beetroot, creamy goat’s cheese, toasted walnuts and a hint of honey, then baked in the oven until golden brown. This galette is a dish that perfectly captures the transition into autumn: earthy, slightly sweet, with the nutty depth of the walnuts and the mild tang of the goat’s cheese – ideal as a vegetarian main course or an elegant starter for an autumnal menu that doesn’t require hours of preparation.
Ideal wine pairing: Claymore Pinot Gris “Sunshine of your Love” (Adelaide Hills, Australia)
For this Pinot Gris, winemaker Bill Ireland combines two very different terroirs: the cool Adelaide Hills provide the fresh acidity, whilst the warmer Clare Valley contributes the rich, ripe fruit. On the nose, it reveals a delicate rosé-gold colour with aromas of ripe pear and white peach. On the palate, the lively acidity of the Adelaide Hills meets stone fruit and golden apple from the Clare Valley, before the wine finishes with subtle notes of ground almonds, tarragon and sage. With an alcohol content of 13.5 per cent, it remains remarkably elegant and never too opulent. It is precisely this herbaceous, nutty character, with tarragon and sage, that complements the toasty notes of the walnuts, whilst the fresh acidity balances the creamy texture of the goat’s cheese and the stone fruit notes stand on equal footing with the earthy sweetness of the beetroot.
The recipe:
Beetroot and Goat’s Cheese Galette
Equipment
- Backblech mit Backpapier
- Sparschäler oder Mandoline
- kleiner Topf
- Nudelholz
Ingredients
FOR THE DOUGH:
- 150 g wheat flour
- 75 g cold butter chopped
- 1 A pinch of salt
- 3 –4 tbsp ice-cold water
FOR THE FILLING:
- 2 medium-sized beetroot peeled and thinly sliced
- 100 g Goat cheese log sliced
- 30 g Walnuts coarsely chopped
- 1 tablespoon of honey
- 2 Sprigs of fresh thyme Leaves plucked
- 1 Tablespoon of olive oil
- sea salt freshly ground black pepper
FOR BRUSHING ON:
- 1 Egg yolk whisked with 1 tbsp milk
Instructions
PREPARATION:
- Mix the flour and salt together in a bowl.
- Work in the cold butter cubes until the mixture resembles breadcrumbs.
- Add ice water, a tablespoon at a time, until a smooth dough forms.
- Shape the dough into a ball, wrap it in cling film and chill for 30 minutes.
- Peel the beetroot and slice it thinly using a vegetable peeler or a mandoline.
COOKING STEPS:
- Preheat the oven to 200 °C (top and bottom heat).
- Roll out the dough into a circle on a floured surface, about 3 mm thick.
- Place the dough on a baking tray lined with baking paper.
- Rote-Bete-Scheiben dachziegelartig auf dem Teig verteilen, dabei einen Rand von etwa 4 cm frei lassen.Arrange the beetroot slices on the pastry in an overlapping pattern, leaving a border of about 4 cm free.
- Drizzle with olive oil and season with salt and pepper.
- Arrange the slices of goat’s cheese between the beetroot slices.
- Sprinkle chopped walnuts on top.
- Fold the loose edge of the pastry over the filling, creating slightly overlapping pleats.
- Brush the edge of the pastry with the egg yolk mixture.
- Bake in the oven for 35 to 40 minutes, until the pastry is golden brown.
- Drizzle honey over the filling during the last 5 minutes.
SERVE:
- Leave the galette to rest briefly on the baking tray.
- Sprinkle with fresh thyme leaves.
- Cut into slices and serve.
- Serve the Claymore Pinot Gris at 10–12 °C.
SIDE DISHES:
- Green leaf salad with walnut oil vinaigrette
- Roasted pumpkin seeds for sprinkling
- A dollop of crème fraîche
Nutrition
