Whole Wheat Galette with Roasted Beet, Caramelized Onion and Goat Cheese with Thyme

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper.

2. 2

   Place the whole wheat flour and 3 g of the salt in a bowl. Add the cold butter and work it in with your fingertips or a pastry cutter until coarse crumbs form. Add the cold water little by little until the dough comes together. Shape into a disk, wrap, and chill for 20 minutes.

3. 3

   Meanwhile, toss the beets with 1 tablespoon olive oil, a pinch of salt, and the black pepper. Spread them on the tray and roast for 20 minutes at 200 °C / 400 °F, until just tender. Set aside.

4. 4

   Heat the remaining tablespoon of olive oil in a skillet over medium-low heat. Add the yellow onion, the rest of the salt, and the brown sugar. Cook for 15 minutes, stirring often, until soft and golden. Add the balsamic vinegar and half of the fresh thyme, cook 2 minutes more, and let cool slightly.

5. 5

   Roll the chilled dough on a lightly floured surface into a circle about 30 cm / 12 inches wide. Transfer it to the prepared tray.

6. 6

   Spread the caramelized onion over the dough, leaving a 4 cm / 1 1/2 inch border. Arrange the roasted beets on top, then scatter over the crumbled goat cheese. Add the remaining fresh thyme.

7. 7

   Fold the edges of the dough toward the center to form the galette. Brush the edges with the beaten egg.

8. 8

   Bake the galette for 30 to 35 minutes at 200 °C / 400 °F, until the crust is golden and crisp.

9. 9

   Remove from the oven and let rest for 5 minutes. Drizzle with honey and serve with arugula if desired.