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Rote-Bete-Ziegenkäse-Galette mit Walnüssen, daneben ein Weißweinglas mit Pinot Gris

Beetroot and Goat’s Cheese Galette

A rustic French galette with thinly sliced beetroot, creamy goat’s cheese, toasted walnuts and a hint of honey in a crisp shortcrust pastry – ready in just over an hour and a half. Pair it with the Claymore ‘Sunshine of Your Love’ Pinot Gris 2025 from the Clare Valley and the Adelaide Hills: ripe pear, white peach, ground almonds and hints of herbs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Fall Dish, Vegetarian
Cuisine Seasonal
Servings 2 people
Calories 540 kcal

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

Calories: 540kcalCarbohydrates: 38gProtein: 16gFat: 36g
Keyword Adelaide Hills, Australia, Beetroot, Clare Valley, Claymore Wines, Galette, Goat Cheese, Pinot Gris, Walnuts
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