What I like about this Roasted Balsamic Beetroot Galette with thyme is its appearance. It looks warming, with its fiery flame red and sunset yellow colours. This is perfect as it compliments Vegan Mofo prompt today which is 'Its cold and rainy and there's a snow drift outside your door. What are you going to make using the ingredients you have. I usually have lots of dried beans, pulses and grains - but the one veg that shows its versatility during the autumn and wintry season is the beetroot - from cakes to steaks. curries to wobbly jelly.
I have used two different beetroots in the galette. A Golden Beetroot and the traditional crimson-red. I sliced the beetroot, then doused it generously with some good olive oil and good balsamic vinegar and allowed it to roast until it was tender. I must emphasize the importance of good olive oil and good balsamic vinegar here, its essential as these two ingredients make the beetroot the star of the dish, without them - it would be too earthy.
Whilst it was roasted Balsamic Beetroot slices were cooling, I got on with making the galette pastry. The the sliced beetroot is piled high in the galette before being baked. For those of you wondering what the red colouring is around the galette border, I dabbed some of the roasted balsamic beetroot juices around it mostly for effect. It not the first time I have coloured my beetroot pastry.
Can you tell I got a thing for galettes - free form pastry at the moment. Its getting autumnal, but not that nippy for heavier and heartier pies, so these topless pies are just right for now.
I enjoyed eating these Beetroot Galettes, but the preparation, slicing on the mandolin.
And then rinsing them as well as the washing up. And don't get e started on getting my hands stained.
I am sharing this post with The Pastry Callenge as my Galette base is made from scratch. It is hosted by United Cakedom and Jen's Food. As well, as The Vegetable Palette.