With Christmas and New Year madness all finished, I found myself with a few days of calm before heading back to university. Perfect for me to get back in the kitchen, or so I thought. Then we were met with rain, rain and nothing but. The dark skies meant there was no daylight for photo-taking which now discourages me from making anything fun as I always want to share successes on the blog.
Checking the forecast every hour (I’m a typical weather-obsessed Brit), a little sunshine spelled hope and I waited eagerly to seize those few short hours to snap some pics before the sky clouded over again.
Boy am I glad I did! I would have been upset not to be able to share this one with you as it’s definitely one of my favourites of the recipes I’ve featured on Coconut and Berries.
After the success of my Beetroot & Sweet Potato Salad with Baked Cashew Cheese I’ve been dreaming of pairing beetroot with a similarly creamy component but in a different form. I’ve always loved tarts and pies but am not so experienced with making crusts- though it is something I’d like to practice. A free-form tart or galette, intended to look “rustic”, suits my skills much better, and so that is what this became.
I was thrilled with how delicious the crust turned out . I used nutty buckwheat flour, flecked with rosemary and combined with coconut oil, and baked up it was oh so buttery and…just yum! This is definitely going to see many more fillings in the future.
My beetroot was roasted to bring out its natural sweetness and rounds laid on top of a creamy and tangy almond-based layer to make the perfect pie.
Rustic Beetroot Galette (GF):
1 1/2 C Buckwheat Flour
1T Chopped Fresh Rosemary
1/2C/8T Cold Coconut Oil
3-5T Cold Water
3/4C Ground Almonds/Almond Flour
2T Lemon Juice
3-4 Medium Beetroot
1t Olive Oil
Roast the beetroot first. I use the tin-foil method- Scrub them clean, wrap loosely in tin foil and roast at 200C/400F for 45mins to 1 hour. Leave until cool enough to handle then peel away the skin using your fingers or a paper towel. The skin should peel away easily. Slice into rounds.
Blend all the ingredients for the almond filling until smooth. Set aside.
Make sure all your ingredients for the crust are cold. In a food processor combine buckwheat flour, salt and rosemary. Add the coconut oil in tablespoons and pulse to cut it in. Don’t over-process, a few larger pieces of coconut oil are fine. Add the water gradually and pulse until it comes together easily with your hands. Shape into a ball.
On a parchment lined baking sheet, roll out the dough into a large circle. Spread the almond filling over the crust, leaving a border of about 2 inches uncovered. Layer the beetroot rounds over the filling. Gently fold in the edges of the crust. Don’t worry if it breaks a little, just patch up the cracks with your fingers- it is quite delicate. Drizzle a teaspoon of olive oil over the beetroot and bake for 30-40 minutes until the crust is brown and crisp.
Leave to cool for 10 minutes before slicing.
I’m submitting this recipe to the weekly link-up, Wellness Weekends.
I hope some of you get to try this and love it as much as we did!
Do you have a favourite savoury tart/pie recipe?