Beet Galette

Beet galette is chopped shortcrust pastry with a vibrant filling of boiled beets, sour cream, egg white and herbs. Half an hour in the oven at 180°C, and you get a quick, filling and very beautiful summer snack. Recommended.

Beet Galette

An open-faced galette on chopped shortcrust pastry with a filling of boiled beets, sour cream and herbs, topped with flax seeds.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Snacks

Cuisine: Home cooking

Ingredients Method

Ingredients

  

Dough

• 200 g flour
• 100 g butter cold
• salt pinch
• 4 tbsp cold water

Filling

• 2 boiled beets medium
• 1 bunch parsley
• 2 tbsp sour cream 20%
• salt pinch
• 1 egg white
• 1 egg yolk for brushing the galette
• flax seeds

Method

 

1. Rub the cold butter into the flour until crumbly, add a pinch of salt and 4 tbsp of cold water, and knead the dough by hand.
2. Roll out the dough thinly on a floured table.
3. Cut the boiled beets into pieces, add salt, sour cream, egg white and chopped herbs, and mix.
4. Spread the filling over the dough, leaving the edges free.
5. Fold the edges of the galette in around the filling, brush with egg yolk and sprinkle with flax seeds.
6. Bake in an oven preheated to 180°C for 30 minutes. Let the finished galette cool a bit.
   

Tips

• The butter for the dough should be cold - this way the galette comes out flaky.
• Leave a free border of dough at least 3-4 cm wide so you have something to fold over the filling.
• An egg yolk wash and flax seeds give a beautiful golden crust.
• Let the finished galette cool a bit before slicing.