This blog post is sponsored by Materne. All opinions are based on my personal experience. I only recommend products that I truly love and use myself!
Last weekend we made a balsamico red beet galette which was so good that I wanted to make it again. I wouldn’t have made it if I hadn’t found some kilo’s of red beets ready to be thrown away at my local shop. I immediately thought of making some borsh and ferment some too, but then I remembered that we all love the roasted in balsamico beets home. So a galette was a good idea.
The pastry is a combination of coconut/oats/buckwheat flour, coconut oil salt and water. The filling contains the Materne strawberries/rhubarb jam as first layer, followed by the layers of roasted beets. We decorated it with sesam seeds and balsamico and of course with lots of thyme.
For the pastry:
50 gr coconut flour
50 gr oat flour
50 gr buckwheat flour
70 gr coconut oil or ghee/butter
1Tbs – 8gr of psyllium seeds
50-80 gr ice water
For the filling:
4-5 TSp strawberry-rhubarb jam
4-5 small beets
Crema con Aceto Balsamico
Sesam seeds, tahini or ice cream to serve
Start by preparing the beets. Preaheat over to 175C. Peel the beets if they are not from on organic sourse. Cut them in small cubes (or you can grate them). Put them in a greazed baking dish and toss the beets with 2TSp coconut oil and 2TSp balsamic vinegar. Bake in preheated over for 25-30 min. When they are almost ready, start with the pastry.
To make the pastry: in a large bowl, whisk the flours and the salt. Using your fingertips, work the coconut oil into the mixture until most of it resembles coarse meal with some pea-size pieces. Form a well in the center. Sprinkle with 4 Tbs. of the ice water. Mix with your fingertips until the dough holds together enough to form a ball. If too dry, add the remaining water by the teaspoon, and mix until the dough comes together.
Roll the dough between 2 sheets of lightly floured parchment paper into a round, loosening the parchment from the dough occasionally and adding a bit more flour if it sticks. Transfer on the parchment to a baking sheet; remove and discard the top sheet of parchment. Leaving a 5cm border, spread the jam over the dough, then spread the beets mixture. Fold the edge of the dough up and over the filling. If the dough is sticking to the parchment, refrigerate it for 5 to 10 minutes, and then continue folding. Brush the folded dough with the egg wash or with some olive oil. Spread the folded dough with some sesam seeds.
Bake until the crust is golden brown 35 to 40 minutes. Transfer to a cooling rack, season generously with thyme, sesam seeds and with some crema con Aceto Balsamico. Let cool for 10 to 15 minutes. Serve warm or at room temperature with some ice or tahini cream.
I don’t make my jams, but I am happy to find in Belgium good quality jams made of local ingredients. I always check the sugar it contains to make sure that my kids get a healthy version of jams they so much love. The Materne jams are certainly conform !
For over 30 years now, when the nice weather comes back, https://www.materne.com/nl/home.html makes its jam based on the new yield, with the first freshly picked fruits. This event celebrates the blooming of nature, after the long and cold winter months.These exceptional jams are exclusively sold during a limited period of the year, frome June till September.