Beetroot Feta Galette - Punajuuri-fetagalette

I love ovenroasted beetroots! They have a slightly earthy and sweet taste and roasting brings out even more of that sweetness. Their taste goes especially well with the saltiness of feta cheese. This time I combined the two of them in this lovely galette. I wanted to try making a crust without butter but with healthier oil instead. I'm very happy with the result: the crust is as flaky and crunchy as my go-to pie crust with butter is. It's slightly more difficult to work with (which is why my galette looks very rustic indeed... don't attempt the star pattern the original recipe has...), but as for a galette, a rustic look is very much OK :D

Usually I love autumn (the early autumn to be precise): it has the feel of a new start, like starting school, new hobbies etc. This year I haven't had that feel at all. I'm too exhausted of everything to start new hobbies, my work projects are in progress (and seem to never end which sucks and which suck) + a couple of my personal projects which seem to fail. I don't seem to get anything done and just hate myself in every kind of way. I still hope to get into that autumn vibe soon, as there are all my favorite ingredients just waiting to be cooked: pumpkins, apples, beets,... Meanwhile I try to gather some energy to be able to enjoy the season and hope that no one else isn't feeling like I am.

Despite my crappy mood, happy autumn time cooking!

Beetroot & Feta Galette
Author: Tuulia / Kitchenfoxtales     Preparation Time: 30 min     Cooking time: 30 min
Servings: 6 pieces     Calories per serving: 230 kcal

Rustic galette made with sweet beetroots and salty feta, yum!

Ingredients:

• 150 ml wholewheat flour
• 100 ml all-purpose flour
• 50 ml vegetable oil (I used rapeseed oil)
• 3/4 tsp salt
• 50-75 ml cold water
Filling:
• 3 beetroots, cooked and peeled
• 1/2 onion
• 1 tsp vegetable oil
• 50 ml balsamic vinegar
• 1/2 tsp salt
• 1-2 tsp sugar or honey
• black pepper
• 50-100 g feta cheese

Instructions:

1. Prepare the crust: mix the flours and salt with oil and add enough cold water so that the dough forms a ball. Do not knead the dough, but mix it together as quickly as possible. Place the dough in plastic wrap and let it cool in freezer for 15-30 minutes or 1 hour in fridge (overchilling isn't such an issue with this dough as oil stays liquid in cooler temperatures too as opposed to butter).
2. Slice the cooked beetroots into rounds. Dice the onion.
3. Heat up 1 tsp oil in a frying pan. Fry the onion until translucent. Add the beet root slices, balsamic vinegar, salt, sugar and pepper. Cook on medium heat until almost all the liquid has evaporated.
4. Roll out the dough into a round 30-35 cm disc on baking paper. Lift the disc with the paper on a baking tray. Spread the beetroot filling in the middle and crumble the cheese on top. Fold the edges over the topping.
5. Bake in 200 C oven, about 30 minutes, until the edges are golden brown.

Adapted from Maku.fi.
*Nutritional information is based on average values and is a rough estimate.

Punajuuri-fetagalette
Tekijä: Tuulia / Kitchenfoxtales    
Valmisteluaika: 30 min      Kypsennysaika: 30 min
Annokset: 6 palaa    Energiasisältö per annos: 230 kcal

Syksyinen galette paahdetulla punajuurella ja fetalla vaikkapa syksyn illanistujaisiin.

Ainekset:

• 1,5 dl grahamjauhoa
• 1 dl vehnäjauhoa
• 3/4 tl suolaa
• 0,5 dl rypsiöljyä
• 0,5-0,75 dl kylmää vettä
Täyte:
• 3 punajuurta, keitettynä ja kuorittuna
• 1/2 sipuli
• 1 tl öljyä
• 0,5 dl balsamiviinietikkaa
• 1-2 tl sokeria tai hunajaa
• 1/2 tl suolaa
• pippuria
• 50-100 g fetajuustoa

Valmistusohjeet:

1. Tee taikina: yhdistä jauhot ja suola, sekoita joukkoon öljy. Lisää tarpeeksi kylmää vettä, että taikina muodostaa pallon. Älä vaivaa taikinaa, sekoita sitä vain sen verran, että ainekset sekoittuvat yhteen. Kääri taikina kelmuun ja anna sen jäähtyä pakastimessa 15-30 minuuttia tai noin tunnin jääkaapissa. (Öljyyn tehty taikina ei ole yhtä herkkä repeämiselle kylmänä kuin voitaikina.)
2. Viipaloi punajuuret ja kuutioi sipuli.
3. Lämmitä 1 tl öljyä paistinpannussa ja kuullota sipulia kunnes siitä tulee läpinäkyvää. Lisää punajuuriviipaleet, balsamiviinietikkaa, suola, sokeri ja hieman pippuria. Keitä keskilämmöllä, kunnes lähes kaikki neste on haihtunut.
4. Kauli taikina 30-35 cm pyöreäksi levyksi leivinpaperin päälle. Nosta taikina papereineen pellille. Levitä päälle punajuuritäyte ja murustele pinnalle fetajuusto. Käännä reunasta muutaman senttimentrin verran taikinaa täytteen päälle.
5. Paista 200 asteessa noin 30 minuuttia, kunnes reunat ovat kullanruskeat.

Lähde: Maku.fi.
Energiasisältö perustuu keskimääräisiin arvoihin ja on karkea arvio.

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