beautiful and simple Winter recipe: Beetroot Sweet potato Galette
Winter is full of beautiful jewel toned root vegetables and this recipe is a great way to celebrate them. If you can find beetroot in various colours, even better! Most store bought pre-made pastry is vegan, making this a really quick but impressive centrepiece for any winter celebration table.
Serves 4-6
ingredients
Ingredients For the harissa marinade:
80 ml olive oil
50g rose harissa (or other mild harissa)
zest and juice of half an orange
pinch of cumin seeds
Ingredients for the tart:
300g Beetroot peeled
300g Sweet potato
Splash of olive or rapeseed oil
Salt and pepper
300g shortcrust pastry plus plain flour for dusting
70g vegan feta, crumbled
Plant cream for brushing
Garnish: chopped pistachios and pomegranate seeds
method
- Slice the peeled beetroot and sweet potatoes into 3-5 mm rounds.
- Preheat oven to 200 degrees. coat the peeled beetroot with a bit of oil and roast for 10-12 minutes until it starts to soften. Do the same with the sweet potatoes but keep separate so the colours don’t bleed together too much.
- Loosen the harissa with the oil and add the juice and zest of the orange.
- On a large piece of baking parchment, roll out the pastry to a nice even circle 3mm thick dusting with flour as necessary.
- Prick the base with a fork. Trim off the edges of the pastry. Tranfer the pastry on the baking parchment onto a baking tray.
- Spread half of the harissa dressing on the pastry leaving a 2cm gap around the edge
- Arrange the vegetables in a circle, layering and alternating sweet potato and beetroot, leaving approximately 5cm of pastry around the edges.
- Fold over the edges of the pastry and brush the exposed pastry with the plant cream
- Bake the galette for 25-30 minutes at 200 degrees until the pastry is golden and firm
- Finish the galette with the rest of the dressing and the crumbled vegan feta. If you want to pull out all the stops, sprinkle pistachios, pomegranate seeds and fresh herbs to garnish.
Ingredients For the harissa marinade:
80 ml olive oil
50g rose harissa (or other mild harissa)
zest and juice of half an orange
pinch of cumin seeds
Ingredients for the tart:
300g Beetroot peeled
300g Sweet potato
Splash of olive or rapeseed oil
Salt and pepper
300g shortcrust pastry plus plain flour for dusting
70g vegan feta, crumbled
Plant cream for brushing
Garnish: chopped pistachios and pomegranate seeds
- Slice the peeled beetroot and sweet potatoes into 3-5 mm rounds.
- Preheat oven to 200 degrees. coat the peeled beetroot with a bit of oil and roast for 10-12 minutes until it starts to soften. Do the same with the sweet potatoes but keep separate so the colours don’t bleed together too much.
- Loosen the harissa with the oil and add the juice and zest of the orange.
- On a large piece of baking parchment, roll out the pastry to a nice even circle 3mm thick dusting with flour as necessary.
- Prick the base with a fork. Trim off the edges of the pastry. Tranfer the pastry on the baking parchment onto a baking tray.
- Spread half of the harissa dressing on the pastry leaving a 2cm gap around the edge
- Arrange the vegetables in a circle, layering and alternating sweet potato and beetroot, leaving approximately 5cm of pastry around the edges.
- Fold over the edges of the pastry and brush the exposed pastry with the plant cream
- Bake the galette for 25-30 minutes at 200 degrees until the pastry is golden and firm
- Finish the galette with the rest of the dressing and the crumbled vegan feta. If you want to pull out all the stops, sprinkle pistachios, pomegranate seeds and fresh herbs to garnish.
