I had never heard of a galette, and Google told me that it was a type of crusty cake. The picture from the website told me it was like a pizza. I figured it would be worth a shot. I accidentally grabbed Phyllo sheets instead of puff pastry dough but decided to go with it and I actually enjoyed the crispness of the Phyllo.
I was actually really impressed with how delicious it was. It was simple and it didn't have the earthy taste that the beet pesto did. It was delicious!
5 candy beets
2 white turnips
2 tbs olive oil
5 sheets of phyllo pastry (14"x18"), thawed overnight
1/2C shredded smoked mozzarella
1/2 tsp sea salt
1/4 tsp paprika
- Preheat oven to 400 degrees.
- Trim beets and turnips, and lay them on a baking sheet.
- Drizzle with 1 tbs olive oil and sprinkle with 1/4 tsp of sea salt.
- Roast for 20-30 minutes, until fork tender (my beets were smaller and took 20 minutes while the turnips took 30).
- On another baking sheet, lay out phyllo sheets (keeping them stacked on top of one another) folding up slightly around the edges to make a crust.
- Spread shredded cheese evenly over the phyllo sheet.
- When the beets and turnips have cooled slightly, slice them thinly (it is up to you whether or not you want to take the skin off, I did where it was easy to remove and just left it where it wasn't coming off).
- Layer slices of beets and turnips over the cheese. (I alternated turnip/beet in rows but that is up to you).
- Drizzle 1 tbs of olive oil over the galette.
- Sprinkle 1/4 tsp of sea salt over the galette.
- Sprinkle paprika over the galette.
- Bake for 15 minutes, until the edges are starting to turn golden brown.
- Cut into squares and serve warm or at room temperature.