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From Our Kitchen Beetroot, Walnut & Goat’s Cheese Galette

Beetroot, walnut and goat’s cheese bring a wonderful celebration of flavours to the delicious and moor-ish galette. Caramelised onions create a wonderful base before being sprinkled with toasted walnuts and clumps of creamy goat’s cheese that balances so well with sweet-roasted beetroot. This a lovely dish to make on a cool Sunday to warm your kitchen as the beets roast for an easy Sunday dinner, hopefully with leftovers for the week’s lunches. You can either use a simple pastry recipe or buy the best quality shortcrust available to you. The drizzle of honey onto the still-warm tart followed by a sprinkle of salt is the perfect finish.

Recipe and introduction by Harriet Davidson Photography by Sundae Studio



2 large beetroot


1/4 cup red wine vinegar


2 brown onions thinly sliced


1 tbsp butter


1 cup walnuts, toasted


150g soft goat’s cheese


1 bunch thyme


2 tbsp honey


1 sheet short crust pastry (I use Carême)


1 egg


Sea salt


Olive oil




Preheat your oven to 200C degrees.


Start by cooking the beetroot

Place them, with skins on, in a baking dish and drizzle with 1/4 cup olive oil, 1/4 cup red wine vinegar and fill the dish with water so it’s 1inch deep. Cover the beetroot with baking paper and then seal tightly with foil. Place in oven for 60 to 90 minutes depending on the size of your beets, until soft when prodded with a sharp knife. Once cool, use your hands to slide the skin off – this should slide off easily but if not, use a sharp knife to remove any tough bits. Cut each beetroot through the equator into 1cm thick rounds. Set aside.


Meanwhile, caramelise your onions

Start by heating the butter and 1 tbsp of olive oil in a heavy-bottomed saucepan on a medium-low heat. Add your thinly sliced onions to the pan along with a few good pinches of salt. Cook stirring occasionally for 15 minutes, or until onions are softened and brown, and nicely caramelised.


Remove pastry from fridge and lay flat on your bench

Cut around the edges to form a circle, and placed onto a baking-paper lined oven tray. Lay the onions onto the pastry leaving a 2 inch border around the entire edge. Sprinkle over 2 tablespoons of thyme leaves, half of the walnuts and half of the goat’s cheese broken into teaspoon-size pieces. Carefully arrange your beetroot pieces over the top. Add on remaining goat’s cheese, torn into pieces, along with another tablespoon of thyme leaves, a drizzle of olive oil and sprinkle of salt.


To finish your galette

Start at any point along the edge and start folding the border onto the tart to create a 2cm-thick edge and make your way around the tart pinching the pastry onto itself to create a crimp-like pattern all the way around. You should finish with the sides of the pastry encasing the beets. Beat your egg yolk then brush the edges of the pastry with the mixture before placing in oven. Turn your oven down to 180C degrees and cook for 20-30 minutes, until pastry is golden and flaky.


Remove from oven and drizzle with honey, a sprinkle of salt and a sprinkle of thyme leaves.

Serve tart in slices.


Served here in our Medium Speckle Nesting Bowl.