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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!
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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!
Course Appetizer, Main Course
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2

Ingredients

  • 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

Instructions

  • 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.