Mini Beetroot and Blue Cheese Galettes
These mini galettes make the perfect appetizer if you're hosting guests! Flavourful, fun to make, and perfect for fall or winter hosting.
Servings: 8 galettes
Calories: 382kcal
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 thyme and a drizzle of hot honey.
- Transfer to a serving plate and enjoy!
Notes
PIE PASTRY: your butter and water need to be very very cold. If your house or hands are warm, you can grate your butter using a cold box grater, or use a food processor.
USE PEARS: I have also made this recipe with pears instead of beets. Obviously the flavour and look of the final product is different, but if you don't like beets or you don't have time to roast beets, you can use slices of pears. Pears are blue cheese pair well together.
NO BLUE CHEESE: if you're not a blue cheese fan, you can use more goat cheese instead.
MAKE AHEAD: make your pie dough and roast your beets the day before to save you lots of time the day of.
Nutrition
Serving: 1mini galette | Calories: 382kcal | Carbohydrates: 32g | Protein: 11g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 307mg | Potassium: 170mg | Fiber: 2g | Sugar: 2g | Vitamin A: 834IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 3mg
