Rustic Beet and Gorgonzola Galette – this easy vegetarian galette combines layers of beets with bold gorgonzola on a flaky pie crust. A beautiful dish for any day of the week!
Hope you’ve all been having a wonderful weekend! I’ve got something fun for you to make today and head into the new week on a delicious note. Let’s “beet” these Sunday blues together with this Beet and Gorgonzola Galette! If you follow me on Instagram you’ve already seen a sneak peak of this!
So… I wanted to get this recipe to you a LOT sooner than I did. However, when I first went to type up a post I looked at my recipe development notes and realized I forgot to write down a few things… oops. As it had already been a couple weeks I couldn’t totally remember what I did and wasn’t about to post a recipe that I wasn’t entirely sure on so yeah… things got delayed.
Anyways, I made it again, and it was even better the second go round! If that is even possible.
I was first inspired to make this dinner when I acquired a bunch of beets in a variety of colours – red, golden and white. I wanted to show off the contrast of different colours in what I made, but of course you can use beets of a single colour for this – whatever you prefer!
Galettes are such an easy yet impressive way to serve up a meal, be it dinner or dessert. This rustic beet and gorgonzola galette is really tasty savory option in my opinion! Let me tell ya, it is a flavor bomb! And since you don’t have to pre-roast the beets and can use a store-bought pie crust as I did, you can easily make this for a regular weeknight meal or appetizer. Another nice thing is since it is “rustic” it doesn’t have to look perfect. It is very forgiving! While this dish is vegetarian, even meat lovers will fall in love with it.
A few notes about this recipe: If you don’t like the strong-ish flavour of gorgonzola I would suggest goat cheese which is another classic pairing with beets. I was actually going to use goat cheese at first but decided to switch things up a little! It’s fun to play with food.
Also, as mentioned above, you don’t have to pre-roast the beets for this recipe. I simply peeled mine with a vegetable peeler and then cut them thinly (and carefully!) with a mandolin slicer to 1/8th of an inch. They cooked enough in the oven for my liking, though were still ever so slightly firm. If you prefer yours softer then you can roast the beets first, it’ll just extend the overall prep time for this recipe.
One warning: if you really like your cutting board then I highly suggest you don’t slice your beetson it. I’ve got a cheap plastic one from the dollar store that I specifically use for beets so that I don’t ruin my other ones!
Finally you may be wondering why I dotted the top with butter before putting it in the oven. The butter melts into the beets as it cooks and helps to prevent them from getting dry and crisping up too much. If you skip this step the filling could end up looking dry and unappetizing!
I hope you enjoy this galette as much as we did! I think this will be one of my new favourite ways to use up all the beets I’ve been receiving in my CSA share! What do you like to do with your beets?
If you try this recipe for a rustic beet and gorgonzola galette please let me know! Leave a comment, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram using the hashtag #zestandsimmer. I’d love to see it and love hearing from you guys!°
Rustic Beet and Gorgonzola Galette
- 1 9" uncooked pie crust
- 2 tbsp butter , divided
- 3 shallots , thinly sliced
- 3 beets , peeled and thinly sliced (to about 1/8" thickness)
- 3 sprigs fresh thyme leaves
- 1/8 tsp sea salt
- 2-3 tbsp crumbled gorgonzola
- 1/2 tbsp olive oil
- Preheat oven to 375°F. Roll out pie crust on a parchment paper covered baking sheet and set aside.
- Melt 1 tbsp of the butter in a medium sized pan on medium-low heat. Add in sliced shallots, stirring to coat with butter. Allow to cook for 10 minutes stirring every few minutes, until softened and slightly caramelized. Remove from heat and spread out evenly over the pie crust, leaving about a 1-inch border.
- Starting around the perimeter, layer the sliced beets over the shallots, slightly overlapping one another (still leaving a 1-inch border) until you reach the center.
- Sprinkle fresh thyme leaves and sea salt over top of the beets. Dot remaining 1 tbsp of butter evenly over the beets.
- Fold over the edges of the dough up over the edges of the beets. Brush the crust with the olive oil.
- Bake for 20 minutes, sprinkle on crumbled gorgonzola and then bake for another 10-15 minutes until the crust is golden. Cut into 6 wedges and serve.