Use leftover pastry and roast vegetables to make these golden puff pastry galettes with beetroot and feta.
I like some background noise while cooking – usually television or music – but recently I’ve been listening to podcasts when I’m in the kitchen. Given I can’t stomach horror movies or televised gore, I’m surprised to find I actually enjoy true crime podcast My Favourite Murder. Even though some horrendous murders are described, my imagination censors anything too horrifying and I just get to enjoy hearing about creepy killers.
I sometimes think I’d be pretty good at doing a murder and getting away with it. I have no desire to actually kill anyone, it’s more that I just really rate my planning and implementation skills. I’ve had to rethink my position though after grating beetroot for a slaw last week. I ended up with purple stains everywhere, and was still finding droplets for days afterwards. If I have that much trouble cleaning the scene after dismembering a beetroot, I don’t like my chances of thoroughly destroying the evidence after doing the same to a human body.
I couldn’t face cleaning up after another beetroot-grating session, so I roasted my remaining beetroot and whizzed it up with some feta and pine nuts to create a tasty filling for these galettes. Galettes are a great way to use up pastry offcuts, and are easily filled with pretty much whatever you can find in your fridge e.g. pesto, cheese, roasted vegetables, sun-dried tomatoes and cooked meats. Puff pastry is one thing I will probably never attempt to make myself – I’m happy to remain wilfully ignorant to the amount of butter involved. The recipe specifies 1 sheet of pre-rolled pastry, but pastry you’ve made or rolled yourself will work just as well.
- Leftover pumpkin or sweet potato would make a tasty substitute for beetroot if that’s what you have available.
- If using pastry offcuts, try not to overwork the dough. Puff pastry gets it’s puff from it’s layers, so try to press flat offcuts together to make a bigger piece, rather than balling them up and re-rolling.
- Cut smaller pastry squares that fit only a teaspoon of filling to make tasty, bite size hors d’oeuvres.
- To cook beetroot – peel, chop into segments, drizzle with a little olive oil and wrap in tinfoil. Bake in a 200ºC oven until soft (timings will depend on size and amount).
Beetroot & Feta Galettes
- 2 small beetroot cooked
- 1/4 cup pinenuts toasted
- 150 g feta cheese
- salt and pepper to taste
- 1 sheet pre-rolled puff pastry
- 1 egg lightly beaten
- fresh herbs to garnish
- Preheat oven to 200ºC on bake.
- Whiz beetroot, feta and pine nuts together in a food processor and season with salt and pepper to taste.
- Cut pastry into 6 even rectangles. Using a sharp knife, score a rectangle 1cm inside the edge of each piece, making sure not to cut all the way through.
- Arrange pastry on a greased baking tray and brush with egg wash. Divide beetroot filling between each galette, and spread to the edges of the inner rectangle.
- Bake for approximately 15 minutes until pastry is puffy and golden brown. Remove from oven, garnish with herbs and additional pine nuts, and serve immediately.