Rustic Roasted Beet Galette with Caramelized Onion and Thyme Ricotta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper.

2. 2

   Place the beets in a bowl with 1 tablespoon olive oil, 1 tablespoon honey, half of the salt, and a little black pepper. Toss well, spread them on the baking sheet, and roast for 20 minutes at 220 °C / 425 °F, until they start to soften.

3. 3

   While the beets roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add the yellow onion with a pinch of salt and cook for 12 to 15 minutes, stirring often, until golden and soft. Add the balsamic vinegar and cook 1 minute more. Remove from the heat.

4. 4

   In a small bowl, mix the ricotta, grated Parmesan, half of the fresh thyme, the remaining salt, and a little black pepper until smooth and thick.

5. 5

   Lightly flour the work surface with the all-purpose flour and gently roll the pie crust into a rustic 30 cm / 12-inch round. Transfer it to the prepared baking sheet.

6. 6

   Spread the ricotta mixture over the crust, leaving a 4 cm / 1 1/2-inch border. Scatter the caramelized onion on top, then arrange the roasted beets in a slightly overlapping layer.

7. 7

   Fold the edges of the crust inward over the filling, gently pressing the pleats to help them hold their shape. Brush the dough with the beaten egg and drizzle the remaining tablespoon of olive oil over the edge.

8. 8

   Bake the galette for 22 to 25 minutes at 200 °C / 400 °F, until the crust is deeply golden and crisp.

9. 9

   When it comes out of the oven, finish with the remaining tablespoon of honey, the rest of the fresh thyme, and a little more black pepper. If desired, add a little extra grated Parmesan. Let it rest for 5 minutes before slicing and serving.