Beetroot and Potato Galette with Caramelized Onions

87 co2 188 kcal

A crunchy beetroot galette with Italian flavours. The prefect quick and easy recipe.

Ingredients

one galette

Learn more about ingredients & techniques with our EFL cooking guide

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  • 300

    g

    vegan puff pastry (1 packet) or

  • 30

    g

    margarine

  • Italian seasoning

  • 1

    red onion chopped

  • 1

    tbsp

    rice syrup or maple syrup

  • 300

    g

    beetroots

  • 300

    g

    potatoes

  • 1

    tsp

    garlic powder

  • Salt and Pepper

  • Fresh thyme sprigs

  • 1 red onion chopped

Recipe

  1. Preheat the oven to 185 C
  2. Peel and chop the beetroot and potatoes into thin circle slices, 1 inch thick.
  3. Microwave the margarine, Italian seasoning, and dried spring onion for 30 seconds or until margarine is completely melted.
  4. Separate the beetroot and potatoes into 2 bowls and pour the margarine-seasoning mixture to the two bowls evenly and coat all vegetables in the margarine.
  5. Spread the puff pastry, now layer rounds of the potato and beetroot rounds on top of the puff pastry. Leave 1 inch with no filling on the edge.
  6. Fold the excess pastry around the edge of the pastry.
  7. Chop the onions and heat a pan with some olive oil.
  8. Add some maple syrup to the onions and let it caramelize for 3 minutes.
  9. Add a bit of garlic powder to this caramelized mixture.
  10. Put this on top of the galette and spread evenly.
  11. Now put in the oven and bake for 40-50 minutes. Enjoy!

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