Recipe
Rustic Roasted Beet & Goat Cheese Galette
50 min350 kcal20 min prepMakes 4 servings7 steps≈ $7.15 totalIntermediateDinnerdairy, eggs, gluten
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Ingredients
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4 servings
- 1 1/4 cups all-purpose flour≈ $0.25
- 1/2 cup cold unsalted butter, cubed≈ $0.65
- 3 to 4 tbsp ice water≈ $0.40
- 2 medium beets, peeled and thinly sliced≈ $0.25
- 1 large egg (beaten, for egg wash)≈ $0.40
- 1 tbsp olive oil≈ $0.15
- 1 cup fresh arugula≈ $0.90
- 1/2 tsp salt≈ $0.10
- 1/4 tsp black pepper≈ $0.10
- 3 oz goat cheese (crumbled)≈ $3.95missing
Approximate total cost$7.15
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
0 / 7 steps
- 1
Make the pastry: pulse flour, cold butter, and a pinch of salt until pea-sized crumbles form, stir in ice water, shape into a disc, and chill for 20 minutes.
- 2
Toss sliced beets with olive oil, salt, and black pepper.
- 3
Roll the chilled pastry into a 10-inch circle on parchment paper.
- 4
Scatter crumbled goat cheese across the center, leaving a 2-inch border, and arrange beet slices over top.
- 5
Fold the outer crust inward over the edges of the filling, brush crust with beaten egg wash.
- 6
Bake at 400°F (200°C) for 30 to 35 minutes until the crust is golden brown and flaky.
- 7
Top the warm galette with fresh arugula before slicing.
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