I’ve always ‘roughly’ known what a galette was but when I decided to make this recipe I looked up the meaning just to satisfy myself.

The term galette is used primarily to refer to rather rustic, free-form tarts-made with a single crust of pastry or bread dough, like a pizza. If the filling is very moist, the sides of a galette may be folded up and over to contain the juices. Alternatively, the edges may be simply crimped and left rather flat. – Fine Cooking

The mix of onion, beetroot, sweet potato and goat’s cheese in herby pastry got my taste buds going and I substituted mixed herbs for basil when I realized I had used the last of my basil the day before.   The pastry smelled delicious when kneading it together.

I’m glad it was supposed to look ‘rustic’ as although the pastry rolled out quite well, it crumbled a little when folding the edges over, but that didn’t deter from the taste at all.   The pastry is so delicious that I have made a note to use it in other recipes.

INGREDIENTS:

1 cup gluten-free flour
¼ cup coconut flour
½ teaspoon sea salt
1 teaspoon dried mixed herbs
¼ teaspoon garlic powder
¼ teaspoon onion powder
4oz butter
¼ cup very cold water
1/3 cup sliced onions (I used shallots)
1 or 2 small beetroot, peeled and thinly sliced
2 small sweet potatoes, peeled and thinly sliced
1 garlic clove, minced
2oz+ goats cheese

METHOD:

Add the flours, salt, herbs, garlic and onion powder to a food processor and pulse a few times to mix.

Add the butter – best very cold and cut into small chunks – and pulse until the mixture becomes like large breadcrumbs.   Gradually add the ice-cold water and mix until it just comes together.  Do not over-blend.

Wrap in cling film and chill

Using your hands, form a flattish ball of pastry on a lightly floured surface. Wrap in cling film and pop into the fridge for at least half-an-hour to chill.

Meanwhile, peel and thinly slice the onion, beetroot and sweet potato and mince the garlic.  Crumble the cheese.

Once the dough has thoroughly chilled, roll out on a floured surface (either gluten-free flour or coconut flour) into a large circle approximately 1/8” thick. The pastry should measure at least 10” across.

Spread the onions over the centre of the pastry leaving a border of 1 ½” to 2” all around.

Pile on the beetroot and sweet potato making a neat design on the top layer.

Sprinkle with the crushed garlic and crumbled goat’s cheese before folding over the edge of the pastry on to the filling.   Carefully slide a flat baking sheet underneath the galette.

Ready for the oven

Bake in a 400°F oven for about 40 minutes or until the vegetables are soft and cooked.

Allow to cool for a few minutes before slicing and serving.

Serve with a crisp green salad and a sprinkle of balsamic vinegar.

Recipe adapted from the one by Kaylee Pauley at Lemons and Basil

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.