Beetroot & Zucchini Galette
Ingredients:
2 beetroot
1 small zucchini
1 red onion, sliced
100g herb & garlic goats cheese
80g feta
200g plain flour
150g fridge cold butter
sea salt
cold water'
1 tbsp olive oil
1 egg, beaten.
Preheat the oven to 200 degrees C. Wrap each washed beetroot in foil and bake in oven till softened for about 1 hour 15 minutes. Cool. Then rub off skin and slice into 4mm thick slices.
Make pastry: Rub butter into flour (there should be chunks of butter visible, which makes the pastry flaky - you don’t want to blitz it till its breadcrumb like). Add cold water gradually until the mixture just comes together. Form into a ball and press into a rough round on clingwrap. Wrap and chill for at least an hour in the fridge.
Heat oil in frying pan over low heat and cook onion and zucchini till slightly browned.
Take pastry out of the fridge and roll out in a rough circle about 2mm thick. Place on a piece of baking paper on a large baking sheet. Score around the outside of the circle with a knife about 4cm from outside in about 5cm apart (like a fringe).
Spread the goat’s cheese in the centre of the circle. Arrange the beetroot slices around the centre of the pastry, then add the onion and zucchini.
Fold the pastry edges over, then brush with beaten egg.
Cook for about 30 minutes till browned, and sprinkle chopped feta over the top. Serve with a green salad.