The Pioneer Woman Tasty Kitchen
Profile Photo

Savory Beet and Gorgonzola Galette

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A delicious way to serve beets either as a side dish or an appetizer.

Ingredients

  • 1 cup All Purpose Flour (white Or Wheat)
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • ¼ cups Olive Oil
  • 2 Tablespoons Cold Water
  • 2 whole Beets (golden Or Red)
  • ½ cups Crumbled Gorgonzola Cheese
  • Salt And Pepper, to taste

Preparation

To make the dough, combine the flour, baking powder and salt in a bowl. Add the olive oil and stir to combine. If the mixture seems too dry then add the water but it’s not always necessary. Form the dough into a ball, wrap in plastic wrap and refrigerate while you prepare the filling.

While the dough is chilling, prepare the beets by dropping them into a pot of boiling water. Lower the heat and allow them to simmer for 15 minutes. Remove beets from the pot using a slotted spoon and allow them to cool until cool enough to handle. Peel the beets and slice into thin rounds. You can do this with a knife but it’s far faster and easier with a mandoline.

Preheat the oven to 400 F.

Remove the dough from the refrigerator and unwrap it. Press the dough into the bottom and up the sides of an 8″ or 9″ round dish (I used a pie tin). Begin layering the sliced beets into the crust in an overlapping circle but keeping them about 1 1/2″ away from the edge of the dough. Season each layer with salt and pepper and sprinkle on about a tablespoon of the crumbled Gorgonzola cheese. Continue until you’ve added all of the beets. You can save a little cheese for the topping.

Roll the edges of the dough up and over the filling (there will still be quite a bit of filling exposed) and crimp them slightly. Top with the remaining cheese and bake for 40 – 45 minutes or until the dough is a light golden brown.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Almond-Crusted Zucchini Sticks
Profile Photo by Justine Sulia (Cooking and Beer) in Sides
Almond-Crusted Zucchini Sticks are gluten-free, dairy-free, and absolutely addicting little bites!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Herb and Goat Butter Grilled Corn
Profile Photo by sugarlovespices in Sides
An incredible journey of flavors: the sweetness of the corn, the...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Fresh Creamed Corn
Profile Photo by Lacey Baier of A Sweet Pea Chef in Sides
Super tasty. Extremely easy. Wonderfully delicious. Yummy goodness. Delicious and fresh.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cauliflower Mashed Potatoes
Profile Photo by Lacey Baier of A Sweet Pea Chef in Sides
This Cauliflower Mashed Potatoes recipe is a great substitute for regular...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy