Beetroot, Sweet Potato, Stuffed Courgette Flowers Galette With Raspberry and Herbs

Hello everyone,

I quite like making galettes for a number a reasons. Making the dough is dead easy, it comes together in 5 minutes, no special ingredients required. The dough has a really nice texture, after some time spent in the fridge it hardly ever tears while rolling. The dough may be prepared a day or two ahead which saves you time on the day of baking. It can be used for both sweet (fruits) and savory (vegetables) toppings.

This time I went in the savory direction, but I could not resist also including raspberries in the recipe. I topped the dough with goat cream cheese, roasted beetroot and sweet potato, courgette flowers stuffed with seasoned fresh goat cheese. I also made a herby salsa, my take on chimichurri and raspberry cream. 

Ingredients:

For the dough:

• 200 g all-purpose flour
• 150 g unsalted butter
• 0,5 teaspoon salt
• 1 teaspoon sugar
• ¼ teaspoon freshly ground pepper
• zest of ½ a lemon
• 40 g sour cream

 To go on top:

• 3 small beetroots
• 2 small sweet potatoes
• 3-4 tablespoons goat cheese cream
• 2 teaspoons sesame seeds
• ½ teaspoon + a pinch of salt
• ½ teaspoon freshly ground pepper
• 1 teaspoon sumac
• 80 g fresh goat cheese
• 4 courgette flowers
• a few sprigs of oregano
• a few sprigs of thyme
• a small bunch of parsley
• egg wash (1 egg yolk + 1 tablespoon milk)

For the chimichurri:

• a bunch of parsley
• a bunch of basil
• a bunch of mint
• 1 tablespoon of lemon juice
• 3-4 tablespoons olive oil

(I used about double the quantity of parsley as basil and mint, but this is most certainly not set in stone.)

For the raspberry sauce:

• 2 tablespoons fresh raspberries
• 1 tablespoon lemon juice
• 5 tablespoons olive oil
• honey / sugar to taste (optional)

To garnish:

fresh raspberries and edible flowers

Utensils:

• baking tray
• tin foil
• parchment paper
• digital scale
• large plate
• chopping board
• knives
• stand mixer with paddle attachment
• hand blender

Preheat the oven to 180 °Celsius.

Wash and dry beets and sweet potatoes, then wrap them individually in tin foil. Place the parcels on a baking tray and bake in the preheated oven for about 40 – 60 minutes depending on size. They should be cooked through but not too soft.

Remove the baked veggies from the oven, wait until they get completely cold, then remove skin and slice into about 0,5 cm thick slices. 

Use cold butter straight from the fridge. Dump flour into the mixing bowl of the stand mixer. Cube the butter and add into the flour. Mix at low speed until crumbles form. Add salt, sugar, pepper and lemon peel and mix until combined. Add sour cream and mix until the dough comes together.

Tip on a piece of parchment, form it into a disc, wrap into the parchment and place in the fridge for at least one hour. 

Make the filling: mix the fresh goat cheese with a pinch of salt, a bit of freshly ground pepper and finely chopped parsley.

Wash and dry the flowers. Remove the inside stamen / pistil (it is either a male or a female flower, hence the slash) of flowers. I also like to remove the stem. 

Gently stuff about 1 teaspoon of filling. Courgette flowers tear easily, but that is no big deal, just pull the petal over the tear. 

Roll the dough on top of the parchment paper, that way it’s easier to transfer it onto the baking tray.

Dust the parchment paper with a little flour and roll the dough into a circle (3-4 mm thick). Once it reached the desired size, place a large circular object (like a plate) on top and cut the edge to make a perfect circle.

Eye out the center and cut 4 lines crossing in the center as in the photo leaving about a 10 cm rim. 

First things first, preheat the oven to 180 °Celsius, then transfer the dough (together with the parchment) onto a baking tray.

Place a few spoons of cream cheese on top of the dough and spread.

Sprinkle evenly with salt, pepper, sesame and sumac. Add oregano and thyme leaves (removed from the thick stems) on top. 

Add beetroot slices all around, then sprinkle with some more sesame, herb leaves, salt and pepper. Add sweet potato slices and stuffed courgette flowers, too.

Fold the triangles over from the inside.

Apply egg wash.

Bake in the preheated oven for 30-35 minutes.

Remove leaves from thicker stems, then chop the herbs as fine as you can. Dump them into a bowl, add 1 tablespoon of lemon juice, 3-4 tablespoons of olive oil, a pinch of salt and mix.

Put raspberries, lemon juice and olive oil into a glass. Blend with a hand blender. (The end result is in the middle of the last photo.)

Should it be too tart for your taste, feel free to add a bit of honey or sugar.

Wait until the galette cools a little. Place dollops of chimichurri on top, add a few fresh raspberries, decorate with edible flowers.

Serve as a light dinner, or as a side dish for some meat. Enjoy!