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).
- 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.