This beetroot galette is fun because they’re mini! A handheld little pastry, perfect for a holiday appetizer! Beets are a classic winter vegetable, and pair so well with goat cheese and blue cheese. These galettes feature both of those cheeses, as well as fresh thyme and hot honey. This might be one of my favourite winter recipes.
If you’re looking for other galette recipes check out my Caramelized Onion & Cheese Galette and my Zucchini Galette.
What you need to make this beetroot galette
Once your pie dough is made, and your beets are roasted, this recipe is relatively easy to make. All the ingredient quantities are in the recipe card below.
- Pie dough: the dough needs to chill for at least 1 hour. I prefer to make the dough the night before to make life easier.
- Goat cheese: I use plain goat cheese, but if you want to try a flavoured version, go ahead. I also like to take it out of the fridge a little bit before I need it so it spreads easier.
- Blue cheese: the blue cheese flavour isn’t too overpowering in this recipe. If you don’t love blue cheese, just use less than I use.
- Roasted beets: this is the most time consuming part of the recipe. It can take a couple hours to roast large beets. I suggest roasting them the day before you need them so you’re not stressing it the day of.
- Fresh thyme: if you don’t have fresh thyme, try dried thyme, but use a little less.
- Flakey salt: a must! I love Maldon salt.
- Hot honey: if you don’t have hot honey, I provide a substitute below
Substitutions for this beetroot galette
- Regular honey: if you don’t have hot honey, regular honey will work just fine! Just make sure it’s fresh enough that it can drizzle .
Mini Beetroot Galette FAQs
A beetroot galette is a rustic, free-form tart made with flaky pastry, roasted beets, cheese (goat cheese and blue cheese in this recipe), and herbs. It’s a visually stunning and flavourful appetizer.
Blue cheese, a drizzle of hot honey, and fresh thyme add lots of flavour to these galettes. You could also add some chopped toasted nuts for extra flavour and crunch.
Serve warm or at room temperature as an appetizer. Garnish with crumbled blue cheese, a drizzle of hot honey and some fresh thyme.
Goat cheese, feta, ricotta, blue cheese or Boursin all pair beautifully with the earthy sweetness of beetroot. I chose goat cheese for the base, since it’s soft and spreads easily. I added blue cheese on top because I love blue cheese, but if you don’t you could try more goat cheese, or one of the other suggested cheeses.
I suggest making your galette dough and roasting your beets ahead of time. Both of those take some time. But it’s best to assemble and bake the galettes right before serving.
Mini Beetroot and Blue Cheese Galettes
Ingredients
Pastry Dough
- 300 g all-purpose flour
- 150 g salted butter, cold, cut into large cubes
- 100 g ice cold water
Filling
- 3-4 beets, roasted, peeled, thinly sliced
- 1 cup goat cheese
- ¼ cup blue cheese, crumbled
- 1 egg
- fresh thyme
- hot honey
- flakey salt
Instructions
Make your dough
- In a large bowl, add flour and butter. Use your fingers to rub it into the flour. Continue until the butter is incorporated and about pea-sized (it's okay if there are some larger chunks). Add your water, starting with 75g. Use a fork to combine. Add the remaining water, if necessary, until the dough comes together.
- Transfer the dough to a lightly floured surface, and mix just enough to form a ball. Do not knead or overwork (this isn't bread).
- Shape into a disc and wrap in plastic wrap. Chill for at least 1-2 hours, or overnight.
Assemble your galette
- Line 2 baking sheets with parchment paper, and preheat oven to 400 °F
- Transfer chilled dough to a lightly floured surface. Roll out so it's a little thinner than if you were making pie. Using a pie or pizza cutter, cut out 8 squares (4 x 4").
- Evenly divide the goat cheese among the 8 squares. Placing it in the centre and gently spreading it out a little, but be sure to leave room around the edges.
- Place 2-4 beet slices on top of the goat cheese. Again, leave a little room for a crust.
- Working with one galette at a time, fold the edges over the beets. Gently press down to seal where the dough overlaps. Brush an egg wash over the edges of each galettes.
- Evenly divide the crumbled blue cheese among the galettes. If you don't love blue cheese, you might not end up using all of it. Sprinkle with a little flakey salt and transfer to the oven.
- Bake for 15-20 minutes or until golden brown.
- Let cool for 5 minutes before garnishing with fresh time and a drizzle of hot honey.
- Transfer to a serving plate and enjoy!
Nutrition
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If we haven’t met yet, hi hello! I’m Bailey, a Registered Dietitian and recipe developer. I offer 1:1 nutrition coaching and cooking classes to help make healthy eating easier. On my blog you can find easy, seasonal, vegetarian recipes! If you try this recipe (or any of my other recipes), leave me a comment with your thoughts!
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Delicious and so easy.
Perfect to add to any dinner party or appetizer.
Makes a perfect lunch paired with a salad!
Colours are pretty appealing too.
So glad you enjoyed! I agree, it’s the perfect thing to add to a dinner party or appetizer!