Beet & Tomato Galette

A great way of using leftover pastry dough is to use it in making galettes. A galette is an open-faced tart with either a sweet or savoury filling. The filling is placed in the centre and the dough is folded inwards. This is brushed with an egg wash and baked till golden brown. I used a couple of roasted beets, two thinly-sliced fried onions, 3 small homegrown tomatoes and a scattering of grated cheese. The filling was seasoned with freshly-ground black pepper, very little salt and a pinch of red chilli powder. After it was done and cooled, I garnished it with edible flowers and basil leaves. I used the trimmings for floral and foliar cut-outs on the border of the galette. It did turn out good. And the refreshing zing of basil, nasturtium, and fennel blossoms between bites was such a delight!

For recipes on galettes, simply type the word on the search bar. I have made them with fruits and vegetables. You’ll find both sweet and savoury recipes on my blog.

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