Rich, crumbly pastry spread with a creamy white bean base, earthy roasted beetroot, caramelised onion pieces and topped with sweet, sticky balsamic glaze and fresh thyme. Yes, this is certainly more complicated than my last recipe that involved only 3 ingredients and 3 minutes, but I am a big believer in making the effort to spend more time in the kitchen when you can. In my mind there is equal virtue in the 5 minute throw together feed and the 5 hour slow cooked meal, it all depends on where you're at each day. Life's all about balance.
There is something deeply satisfying about spending a couple of hours cooking up a special meal and enjoying it with company every now and then. Plus, there’s my favourite old rule - ‘I cook, you clean’. This particularly comes in handy for recipes like this one which will see you use almost every piece of kitchen equipment you own. But trust me - it’s more than worth it.
The earthy roasted beetroot flavour in this galette combines perfectly with a creamy white bean base, chunks of caramelised red onion and sweet, sticky balsamic glaze. The pastry is a delicious combination of roasted seeds blended together with a little ground oats and buckwheat flour. The result is a rich, buttery crust that doesn’t require any added oils (or butter!) as the moisture comes from the roasted seeds.
This is a recipe to set aside a weekend for, invite a group of friends over, and have them do the washing up. Yes, it has a few steps but there is nothing tricky in here, just a small investment of time for some serious rewards for your taste buds.
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Rustic Caramelised Onion and Beetroot Galette
- 600g raw beetroots, tops removed and cut into large chunks
- 2 medium red onions (around 350g), peeled and chopped into eights
Roasted Seed Pastry
- 2/3 cup raw sunflower seeds
- 1/3 cup pumpkin seeds (pepitas)
- 1/2 cup rolled oats
- 1 cup buckwheat flour
- 1 Tbsp. tamari
- 1 Tbsp. tahini
- 1 flax egg
- 1/2 cup almond (or other plant) milk
Creamy White Bean Base
- 2 400g cans white beans (such as cannellini or butter beans)
- 1/4 cup almond (or other plant) milk
- 1 clove garlic, peeled
- 2 Tbsp. fresh thyme leaves (plus extra for garnishing)
- 1 tsp tamari
- 1 Tbsp. maple syrup
- 1/4 cup balsamic vinegar
Takes , serves 6.
- Preheat oven to 200°C (390°F) and grease a medium springform pan
- Line two trays with baking paper and place beetroot and onions on two separate trays. Drizzle with a generous glug of olive oil and sprinkle of salt
- Roast the onion for around 30 minutes and beetroot for 50 minutes until each are golden and caramelised
- Meanwhile, make the pastry: place sunflower and pumpkin seeds in the oven for 5 minutes until just golden, then add to a food processor with the oats. Process until a course flour forms
- Add buckwheat flour, tamari, tahini and flax egg to the processor and blend until just combined, then, with the motor still running, slowly pour in the milk until the dough comes together into a ball (you may not need all of the milk or you may need a dash more depending on the dryness of your flour mixture)
- Lay a sheet of baking paper on the kitchen bench and place the dough in the centre. Place a second sheet of baking paper over the dough ball and use a rolling pin to roll out into a rough circle, around 1cm thick
- Remove the top sheet and carefully flip the dough into the prepared baking tin, then peel off the second layer of baking paper. Press the dough into the bottom of the pan and leave the edges hanging. Set aside
- In a food processor, blend all ingredients for the creamy white bean base and then spread over the base of the dough. Top with roasted beetroot and onions
- In a small saucepan, combine maple syrup and balsamic vinegar and heat over medium heat for 5 minutes or until thickened and sticky. Pour over the galette fillings.
- Carefully fold the edges of the dough inwards over the fillings, pressing together any cracks
- Place in the oven for around 20 minutes until the pastry is perfectly golden, then remove and enjoy hot or cold