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.
Ingredients
- 1-1/2 C Buckwheat flour
- 1/2 tsp Salt
- 1 Tbsp Chopped fresh rosemary
- 1/2 C/8T Cold coconut oil
- 3-5 Tbsp Cold Water
- 3/4 C Ground Almonds/Almond Flour
- 2 Tbsp Lemon Juice
- 1/2 tsp Salt
- Pepper
- 1/4 C Water
- 3-4 Medium Beetroot
- 1 tsp Olive Oil
Instructions
- 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 the galette for 30-40 minutes until the crust is brown and crisp.
- Leave to cool for 10 minutes before slicing.
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?
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Just want to say I love your blog. My daughter and I are long-time vegetarians, and she’s been wanting to go vegan. So we have vegan Tuesdays and Thursdays for now, and most of what I’ve been cooking lately is vegan. And since I made a whole bunch of beets today, this galette is on my to-do list for this week. ;o)
That’s so fantastic Denise! I always love to hear of more people embracing this lifestyle and of course I’m thrilled that your’e enjoying the blog
Please let me know how you get on if you make any of my recipes.
Looks juicy and crumbly; wonderful xx
Oh it was! 😀
Looks so delicious - the colors are great and the crust looks perfect!
Thanks so much Laura. I was pretty chuffed with how it turned out
Yum, this looks fabulous Emma!
I’d eat it again in an instant if there weren’t so many other recipes on my list! I was especially pleased with the crust. Thanks for your support as always Anna
I think the combination of beets and “cheese” must be delightful. I have to try it! Haven’t ventured into making my own nut based cheeses quite yet, but must soon.
glad you found a window for the photo - wish I was such a perfectionist with the camera
Sounds just lovely
I didn’t mention that I was complaining that it was actually too bright when the sun came out! I love your pictures too Johanna- there’s always so much character in them
OH YUM!! This looks amazing. I’m totally a “rustic” kind of girl too 😉
“Rustic” is so much better than pristine and perfect 😉 Loved this recipe. Hope you get to give it a go some time.
That looks lovely, I like the sound of the filling ☺️ and it’s nice not to be the only person looking out for snippets of sunshine at the moment!! it’s definitely limited right now!
Thank you! I should get outside in a minute actually as the sun has miraculously come out again! Need to make the most of it whilst it’s around 😉
It’s impossible to know though isn’t it? I got on my bike this morning as the forecast said sunshine and ended up riding through the wind and rain!!
Oh, genuis! This is amazing! I thought galettes had to be made with fruit and sweet stuff but this looks superb! You rock!
Not at all! They’re delicious with fruit too but this is a fun variation. Thanks for your sweet comments
This is just gorgeous! I especially love the contrast between the crust, almond layer, and beetroot topping. I imagine each component is great on its own, but together…mm!
Thanks Kari
You describe it exactly right- the contrasting layers worked perfectly together. I wish I had made 2!
I almost never buy beetroots because I don’t know what to make with them. This is such an interesting recipe and the combination of beets and buckwheat sounds great!
Really? I love them so many ways. I think I’ve got quite a few recipes using them if you want to take a look: http://coconutandberries.com/tag/beetroot/
Soooo pretty! Im cravin some beets right now 😉
Thanks Lisa! I totally get beetroot cravings too
I can’t wait to try this! I love beetroot!
Hurrah for beetroot lovers! Hope you get to make this one. Let me know how you like it if you do!
I love beetroot, totally underrated in my opinion. I am completely obsessed with the weather forecast too haha
Hehe. Us Brits are all the same! Sun’s out now here 😀
This is perfect for beets which we never had time to bake over the holidays, and a great recipe for January blues… beautiful photos!
I don’t think I had any beetroot over the holidays either! I’ll be making up for it this month
Thanks for your kind words.
Mmmm, I love the combination of beets and something creamy like the almond filling that you have here. Such a stunning dish!
Thank you! Beetroot just works beautifully with something creamy. I loved my beetroot, sweet potato and baked cashew cheese salad but the crust took this to another level 😀
I adore beets. Almost as much as I love brussels sprouts. My husband and daughter hate both. I wish I could say I’ll make a smaller version of this since nobody aside from me will be enjoying it, but that would be a lie. A big fat lie because I’m making the full recipe all for myself. Yum.
Haha. Though it’s nice to share a meal with loved ones, I’ll admit I was a little sad to have to share this and especially have it disappear so quickly! Hope you love it if you get to make it
Beetroot and almonds! interesting combination, Emma!
And gorgeous pctures as always!
Thank you! If you’ve had cashew cheese/cream almonds work pretty much the same.
SO BEAUTIFUL! We are a beet loving family so I have to make this!
Oh yes I remember you saying you all like beetroot, even your little one
I hope you do get to make this one and you enjoy it as much as we did.
This galette is such a beauty!! The layer of creaminess paired with the beets sounds like it must make for a perfect bite. I’m so glad you got those hours of sunshine!
Me too! It was so delicious it would have been such a shame not to document it.
i am obsessed with that thin almond cream layer. i can almost taste it.
Hehe, I can still remember it clearly too…dreaming of creamy almondy layers!
I wanna say pizza pie, but that probably doesn’t count huh?
this looks absolutely gorgeous and I’m glad the weather was co-operative for a moment. As I have mentioned before i prefer my beets raw, but I would maybe go for a sweet potato galette, to keep it close to the salad that was the original inspiration.
Haha I think pizza pie counts!
Sweet potato would be delish, I’m thinking with a layer of caramelized onions too….!
Wow, that looks absolutely fabulous and definitely one we’ll be trying out. Look forward to seeing and trying lots of your recipes. Thanks.
That’s great to hear! I do hope you get to try some of my recipes. If you make any please report back on how you liked them 😀
This looks absolutely delicious! I’m a huge fan of beetroot. To date, Lil’ L has only eaten beets in soup as he used to get squeamish when he saw sliced beetroot ‘bleeding’ onto bread or pastry. Now he’s a bit older I’ll have to give it another shot!
Hehe, that’s so sweet! I like the colour of it “bleeding” into the creamy almond layer! Purple blood has to be fun doesn’t it?!
Emma, this is just spectacular! What a fantastic way to enjoy beets. So, so pretty-and I agree, it works perfectly with something creamy!
Thanks so much Ricki
I really loved this one. Excited to try other fillings for the same crust too!
I made this and it was DELICIOUS. Only thing was that i wasn’t very confident with the crust as it was pretty crumbly-so i didn’t fold it over and it looked more like a pizza than a galette. So, we just decided to call it a Beetza. Tasted really, really good. great flavor combination.
Will be trying out the beet, sweet potato and baked cashew cheese salad soon!
“Beetza”! I love that! So pleased you made and enjoyed it even if it wasn’t exactly like the original recipe. I imagine you might have needed a little more moisture in the dough if it was crumbly. Mine was very soft and pliable though it did break easily.
Enjoy the salad 😀
Hi, First I want to say that I love your blog. I recently made this recipe and thought it was delicious. Since then I have made some more of the buckwheat dough and put it into the freezer until I am ready to eat it again. thank you.
Thanks so much for your feedback Laura! I’m thrilled to hear you liked the recipe and that you’re enjoying the blog. I need to revisit this one as we loved it too
Made this for the family dinner tonight and everyone loved it! Thanks so much for the amazing recipe, have been looking for a buckwheat pastry for ages and this one did the trick perfectly - I loved how it was all crumbly and rustic but still crispy! We also added a spinach cashew cream and fried onions and it was delicious. Everyone reading this post that is considering making this.. definitely do it ASAP, you won’t regret it! So many more great recipes on this blog I can’t wait to try!
So thrilled to hear you loved it! I really must make this one again soon too as it’s a favourite with everyone here. I love the sound of your spinach cashew cream and fried onions in there to. Thanks so much for sharing your lovely picture on instagram too 😀
Hi Emma, I made this yesterday!!!!
it’s great! I’ll do a post and link over to your blog during the week.
I wonder if you have tried putting the dough in the fridge for a little while before rolling it out? Would the coconut oil harden up too much?
Hi Elaine, that’s awesome that you enjoyed it
I have tried refrigerating the dough and it does help some as I know it’s very soft but you have to keep a watchful eye as the coco oil does solidify v.quickly and if too hard it’s impossible to roll out!
Okay, that’s what I thought x thank you xx
I made this last night. I had the most gigantic golden beet (over 2 pounds!), so in order to get the most use out of my beets I didn’t fold over the edges of the crust and just left it flat like a pizza. It was amazing. Next time I might just try making it up with a pizza dough, that would cut down on the decadence just a bit. Thanks for a wonderful new way to use beets!
Thanks for letting me know April, so glad you enjoyed it. It is pretty rich but I think it’s worth it