Christmas galette with roasted beetroot, whipped goat cheese, and maple pistachios

Instructions

1. 1

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

2. 2

   For the dough, mix the all-purpose flour with 3 g (1/2 tsp) salt in a bowl. Add the cold butter and rub it in with your fingers or a pastry cutter until you have coarse crumbs. Gradually add the ice water until a dough forms. Shape into a disk, wrap, and chill for 15 minutes.

3. 3

   While the dough chills, place the beets and red onion in another bowl. Add 22 ml (1 1/2 tbsp) olive oil, the balsamic vinegar, 15 ml (1 tbsp) maple syrup, ground cumin, black pepper, 2 g (1 tsp) fresh thyme, and the remaining 3 g (1/2 tsp) salt. Toss well.

4. 4

   Spread the beets and onion on the prepared tray and roast for 25 minutes at 200 °C / 400 °F, until tender but still holding their shape. Remove and let cool for 10 minutes.

5. 5

   In a small bowl, beat the goat cheese with the Greek yogurt and lemon zest until smooth and spreadable.

6. 6

   In a small skillet over medium heat, toast the pistachios for 2 minutes. Add the remaining 8 ml (1/2 tbsp) olive oil and the remaining 15 ml (1 tbsp) maple syrup. Cook 1 minute more, stirring, until glossy and lightly caramelized. Set aside.

7. 7

   Roll the dough on a lightly floured surface into a circle about 30 cm / 12 in wide. Transfer it to the tray. Spread the goat cheese mixture in the center, leaving a 4 cm / 1 1/2 in border.

8. 8

   Arrange the roasted beets and onion on top. Fold the edge of the dough inward to form the galette. Brush the border with the beaten egg.

9. 9

   Bake the galette for 28 minutes at 200 °C / 400 °F, or until the crust is deeply golden.

10. 10

    Remove from the oven and let rest for 5 minutes. Finish with the maple pistachios and arugula. Add the remaining fresh thyme before serving.