Beets and feta galette with za'atar and honey
A delicious vegetarian galette, sweet and salty, with spices for an oriental touch that will make your taste buds travel.
Portions 4 serving
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Équipements
Ingredients
For the puff pastry (or buy one)
- 80 g flour
- 35 g whole wheat flour
- 115 g unsalted butter, cold cut in dice
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp oregano (I used dried)
- 1,5 tsp fresh thyme finely chopped
- 60 ml cold water
For the topping
- 300 g beets (red and golden, or red only) (3 or 4 according to their sizes)
- 1 tbsp butter
- 2 tbsp olive oil
- 1 red onion coupé en fines lamelles
- 2 tsp sugar
- 2 tbsp apple cider vinegar
- 1 tbsp zaatar
- 5 g parsley haché finement
- 5 g oregano (I used dried)
- 60 g ricotta
- 2 cloves of garlic pressed
- 90 g feta in small dices
- 1 egg lightly beaten
- 1 tbsp honey or maple syrup
- 1/2 tsp fresh thyme (for topping)
- salt & pepper according your taste
Instructions
For the beets (or use already cooked beets)
- Original recipe : preheat the oven to 220°C (425°F), wrap each beet in aluminum foil and cook until tender (this will depend on the size of the beets, count at least 1 hour ).
- What I did : cook the beets in the instant pot or in a pressure cooker for about 20 min (again this will depend on the size of the beets).
- Once cooked, peel the beets. Be careful, it stains a lot !
- Cut them into thin slices of about 1 cm (2 to 3 cm in the recipe, but I found it a little too thick). Put the beets in 1 bowl (2 different bowls if you have red and golden, just to preserve the color of the golden beets). Pour a drizzle of olive oil, salt and pepper. Set aside.
For the puff pastry (or buy one)
- In a bowl, mix the flours, sugar, salt and herbs.
- Add the cold butter and incorporate it with your fingertips. The dough MUST NOT be homogeneous, you must have pieces of unincorporated butter (that what will allow the pastry to puff).
- Add the water and mix to get a dough.
- On a well floured surface (it will stick a lot) roll out the dough with a pastry roll to form a rectangle.
- It is now necessary to proceed to the turns. Generally I do 3 to 4 turns for my puff pastry pies. For that I do a single turn, then a double turn and sometimes a last single turn. Once the rounds are finished, protect the dough in plastic wrap and place in the refrigerator for at least 1 hour.
For the onion filling
- In a pan, heat the butter and 1 tablespoon of olive oil. Add the onion slices and cook for about 10 minutes, stirring regularly. Add the sugar and vinegar, salt, and cook until the vinegar has evaporated (1 to 2 min). Let cool then add 1 teaspoon of zaatar and the herbs (parsley and oregano). Set aside.
For the ricotta
- In a bowl, mix the ricotta and the pressed garlic. Add salt and pepper. Mix and set aside.
To finalize the galette
- On a floured surface, roll out the dough into a circle of about 0.3-0.4 cm thick (it doesn't matter if the shape is rough, it's a rustic galette). Place it on a oven dish (on parchment paper or a silicone mat).
- Spread the ricotta over the dough (leaving a border of about 1 to 2 cm). Spread the onions and half of the feta cheese on top. Then place the beet slices, overlapping them a little (leave a slightly larger border, about 4 cm, so that the dough can be folded over). If you have 2 colors of beet, alternate them for a nice visual (be careful with your hands! Clean them between the red and golden beets not to alter the color of the golden ones). Place the rest of the feta cheese on the beets.
- Fold the edges of the dough all the way around, if necessary make small incisions in the dough to make it easier. At this stage, place the pie in the refrigerator for at least 30 minutes and up to 6 hours.
Preheat the oven to 220°C (425°F)
- Brush the edges of the dough with the lightly beaten egg. Bake for 30 to 40 minutes, until the dough is golden brown.
- When the galette is cooked, pour the honey (or maple syrup), the oil and the rest of the zaatar over it. Let cool, sprinkle the thyme leaves and serve.