This galette is delicious and healthy and features caramelised onions teamed up with beetroot and feta in a delicious wholemeal, carrot pastry.
Galette is a term used in French cuisine to designate various types of flat round or free form crusty cake or pastry usually with a savoury filling. Making a galette style pie is actually the easiest type of pie to make, because the edges are free-formed and there’s no pastry wastage, because you simply roll all the pastry out, lay in it the pie dish, put in the filling and fold the extended pie edges back in towards the centre.
The pastry is light and almost crunchy when served straight from the oven, but remember if you re-heat it in the microwave the pastry will soften.
Beetroot & Feta Galette with Wholemeal Carrot Pastry
1 cup wholemeal flour
100 grams butter (cubed)
½ cup oat bran
½ teaspoon salt
1 carrot (grated)
3 tablespoons olive oil
3 onions (sliced)
3 beetroot (grated)
100 grams feta (crumbled)
1 bunch coriander (chopped)
100 mls lite milk
Freshly ground black pepper (& salt if required)
Make pastry by pulsing flours and salt in a food processor.
Then add carrot and slowly drizzle in water, pulsing, until it forms a firm, not sticky ball.
Rest on floured surface bench until you are ready to assemble the galette.
Roll out and line a greased pie dish that is 1-2″ smaller than the pastry round.
Heat oil in a fry pan and add the onion and pepper and fry gently until the onions are translucent and just starting to caramelise.
Transfer onions to the prepared pastry case.
Top with beetroot.
Then add coriander, feta and ground pepper (and salt if necessary – keep in mind that feta is quite salty).
Blend together the eggs and milk and drizzle evenly over pie, then fold the edges towards the centre of the pie.
Bake at 180°C for 40 minutes.
Serve hot on its own or with a dressed salad.