Beetroot Galette

Prep time: 25 mins
Cooking time: 45 mins
Serves: 3

Ingredients:

For the pastry
250g plain flour
2 tbsp nutritional yeast 
1 tsp salt 
2 tbsp sesame seeds 
1 tbsp onion flakes (optional)
Handful of fresh rosemary, removed from stalks and finely chopped
25g olive oil 
100ml cold water

For the cashew cream
100g raw cashews 
150ml boiling water 
1tsp mustard seeds or 2tsp wholegrain mustard 
2 tbsp nutritional yeast 
½ tsp salt 

For the filling
1 tbsp olive oil 
Half an onion, sliced (red or brown) 
4 small-medium beetroots, sliced  
Handful of fresh mint, chopped

Method:

Preheat the oven to 200°C.

For the pastry, combine the dry ingredients in a bowl and stir to make a well in the centre. 

Add the olive oil and stir just to slightly incorporate and then use your fingers to rub the oil into the flour to create a breadcrumb mixture. 

Pour in the cold water and use your hands to create a dough, add a splash more water if it’s struggling to come together and feels a little dry.

Turn out onto the bench and knead for a minute or so until you have a smooth dough. 

Flatten to a small disc shape and wrap in glad wrap, leaving to rest at room temperature for at least 20-30 minutes or in the fridge overnight. 

While your dough is resting, begin to prep your filling by placing the cashews in a blender. Pour over the boiling water and leave to soak for 15 minutes. 

To cook the filling, add the olive oil and onion to a pan and cook on medium-low heat until it’s soft and starting to brown. 

Add the sliced beetroot and cook for a few minutes on low. 

Turn off the heat and leave to cool. 

Add the remaining ingredients for the cashew cream to the soaking cashews and blend until smooth. Set aside. 

Once your dough has rested, use a rolling pin to shape it into a large rough circle approximately 30 - 40cm in diameter. The oil in the dough should help prevent it from sticking to the bench so you shouldn’t need to dust with any flour, however you can if you find it’s sticking. It doesn’t need to be super thin, just make it as even as possible to help it cook evenly. 

Move the pastry to a large lined or greased baking tray and pour the cashew cream into the centre. Use the back of a spoon to spread the cream in a circle leaving about 5cm of the edges uncovered so that they can be flipped on top of the filling. 

Cover the cream with the beetroot and onion. 

Fold the edges of the pastry over the filling allowing it to overlap and fold over itself. 

Drizzle with olive oil, sprinkle with salt flakes and the mint. 

Bake for 45 minutes or until golden all over.