Galette with beetroot

Ingredients for 2 servings:

• 150 g spelt flour
• 100 g buckwheat flour
• 100 ml olive oil or rapeseed oil or 100 g butter
• 70 ml water, cold
• 1 pinch of salt
• 3 small beetroots
• 1 shallot(s) or onion, red
• 200 g goat’s cheese
• Pepper, black from the mill
• 1 egg(s)
• 2 tbsp balsamic vinegar
• sprig(s) Thyme
• sesame
• Almonds, chopped
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Pre-cook the small beetroots in a pot covered with water for about 20 minutes, let cool, then peel. In a covered bowl, combine the flour and salt and knead with the oil using an electric mixer. Gradually add the cold water until a smooth dough forms. Cover the bowl and refrigerate for 30 minutes. In the meantime, slice the pre-cooked, peeled beetroot. Peel and slice the onion. Season the goat’s cheese with freshly ground pepper and chopped thyme. Separate the egg and place the egg white in a separate bowl. Add the egg yolk to the cream cheese and mix well. Preheat the oven to 200°C (top/bottom heat). Dust the work surface with flour, divide the dough into 4 portions, and roll out into equal-sized, thin flatbreads, 3-4 mm thick. Spread the goat’s cheese on top, then arrange the beetroot and onions on top, leaving about 2 cm between the edges. Drizzle with balsamic vinegar and sprinkle with thyme. Brush the edges with egg white and place over the outer beetroot slices, pressing down lightly. Brush the edges with egg white and sprinkle with sesame seeds and chopped almonds. Carefully place the galettes on a wire rack lined with baking paper and bake for about 20-25 minutes.