Savory Beet and Gorgonzola Galette

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.