Sweet, colorful, and healthy to boot, this root vegetable pie brightens up dinnertime.
Antonis Achilleos; Prop Stylist: Christine Keely; Food Stylist: Chelsea Zimmer
Talk about a showstopper!
Dont worry if you cant find multicolored beetssticking with one color is just as delicious.
Credit:Antonis Achilleos; Prop Stylist: Christine Keely; Food Stylist: Chelsea Zimmer
)pkg.refrigerated piecrust
All-purpose flour, for dusting
1(5.2-oz.
Toss together small beets, extra-virgin olive oil, and kosher salt in a large bowl.
Separate beets by color onto different large pieces of aluminum foil, piling them in the center.
Fold foil over each pile; seal to create packets.
Place foil packets on a baking sheet.
Bake in preheated oven until beets can be easily pierced with a knife, about 1 hour.
Remove from oven, and keep oven on.
Carefully open packets, and let beets cool until easy to handle, about 10 minutes.
Using a paper towel, remove skins from cooled beets.
Slice beets into 1/4-inch rounds.
Roll refrigerated piecrust into a 14-inch round on a piece of parchment paper lightly dusted with all-purpose flour.
Spread dough with garlic-and-herb spreadable cheese, leaving a 2-inch border.
Arrange sliced beets in a circular pattern on top of cheese, overlapping slices slightly.
Fold dough edges over beets and in toward the center, pleating as needed.
Beat egg, and brush on dough.
Sprinkle evenly with flaky sea salt.
Transfer parchment paper with galette to a baking sheet.
Bake at 400F until crust is deeply browned, about 30 minutes.
Drizzle with additional olive oil; garnish with fresh tender herbs.
If desired, drizzle with honey.
