Recipe by Jodie Smith

Beetroot Marmalade and Goat Cheese Galette

Name: Beetroot Marmalade and Goat Cheese Galette
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6

Serves6 people

Prep20 min

Cook35 min

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TGK Bill's Beetroot Marmalade (380g)

$16.95

Hand-packed and dispatched from our Corio, Victoria warehouse, with free delivery Australia-wide on orders over $100.

A galette is a tart with no tin. You roll the pastry out flat, pile everything into the middle, fold the edge back over itself and bake it on a tray, which is why it takes 20 minutes to build and never needs blind baking. Beetroot marmalade goes down first, goat cheese on top. Serves 6.

Ingredients

Serves 6. Prep 20 minutes, cook 35 at 200C. The pastry, the goat cheese and the egg are a supermarket buy. The jar is the part that does the work, and it sits in the cupboard until you want it.

For the galette
1 sheet	frozen shortcrust pastry, thawed but still cold, or 320g of your own
150g	TGK Bill's Beetroot Marmalade, about half the jar
2 tbsp	TGK Caroline's Caramelised Onions
120g	soft goat cheese, crumbled
1 tsp	thyme leaves, or half a teaspoon dried
	black pepper
For the edge and the top
1	egg, beaten
2 tbsp	Mr Filbert's French Rosemary Almonds, roughly chopped
To serve
	rocket, lemon and olive oil
	or VPC Rosemary Crackerthins, for the no pastry version at the end

Why a galette and not tartlets

Tartlets need tins, blind baking and a filling loose enough to pour. A galette needs none of that, and the trade is worth making when the filling is already cooked. Everything in the middle of this one comes out of a jar or a packet, so the oven is only setting the pastry and warming the cheese. Flat also means the edge caramelises where the marmalade touches it, which is the best part and the part a tin hides. Keep the border to 4cm, fold it in overlapping pleats rather than trying for a circle, and accept that it will look handmade. That is the format, not a fault in your folding.

What the marmalade is doing here

Bill's Beetroot Marmalade is beetroot with ginger behind it, sweet and earthy at the same time, and it is thick enough to sit still on raw pastry instead of soaking into it. That last part is the whole reason it works in a free form tart: a wetter preserve runs to the edge in the oven and the base goes grey and soft underneath. It comes from the Tasmanian Gourmet Kitchen range. If you would rather a savoury, warmer filling, Bill's Spicy Tomato Chutney takes the same 150g and suits a sharper cheese. For which jar is which across the shelf, our guide to chutney, relish and jam sets the differences out properly.

Method

Heat the oven to 200C, or 180C fan-forced, and line a large tray with baking paper.
Unroll the pastry onto the paper. If you are using your own, roll it to a rough 30cm round, about 3mm thick.
Spread the beetroot marmalade over the pastry, leaving a clear 4cm border all the way round.
Dot the caramelised onions over the marmalade and spread them out roughly. Leave the border clean.
Scatter the goat cheese and the thyme over the top and grind on plenty of black pepper.
Fold the border back over the filling in overlapping pleats, pressing each fold down where it meets the last one so it holds.
Brush the folded pastry with the beaten egg. Take it right to the outside edge, because that is what gives you the colour.
Bake for 30 to 35 minutes, until the pastry is deep gold underneath as well as on top. Lift a corner with a spatula and look before you take it out.
Scatter the chopped rosemary almonds over the hot galette so they stick, then leave it on the tray for 10 minutes.
Slide it onto a board, cut into 6 wedges and serve with rocket dressed in lemon and olive oil.

Make ahead, and the version with no pastry at all

The galette can be built on its tray, covered and refrigerated for up to 6 hours before it bakes, which takes it out of the hour before people arrive. Baked, it is at its best warm rather than hot, so 20 minutes out of the oven is the sweet spot. Leftovers keep two days covered in the fridge and come back best in a 180C oven for 8 minutes, flat on a tray with no foil over them.

If you want the same three flavours with 5 minutes of work instead of 20, skip the pastry. Spread VPC Rosemary Crackerthins with the goat cheese, spoon a little beetroot marmalade on each one and press a piece of Mr Filbert's French Rosemary Almonds into the top. Same balance, no oven, and it is the version that suits a festive entertaining table where something else already needs the oven.

Common questions

Can I make the galette ahead and reheat it?

Yes, with one rule: reheat it flat and uncovered. Build it up to 6 hours ahead and keep it raw on its tray in the fridge, then bake it when you want it, which gives you the best result of the three options. Already baked, it will sit at room temperature for a couple of hours quite happily and go back into a 180C oven for 8 minutes to crisp the base. Covering it with foil or using a microwave steams the pastry and you lose the layer that made it worth building.

What can I use instead of goat cheese?

Anything soft, salty and fresh will do the same job of cutting the sweetness. Feta is the closest swap and is a little saltier, so use 100g rather than 120g. Ricotta is milder and wants an extra pinch of salt and a squeeze of lemon before it goes on. Blue cheese works if you like it, in smaller amounts, because beetroot and blue are a natural pair. A hard cheese is the one to avoid here, since it browns before the pastry is cooked through.

Is beetroot marmalade the same as beetroot relish?

They are different things, and the full answer lives in our guide to chutney, relish and jam rather than here. For this recipe the practical difference is texture. The marmalade is the smoother and sweeter of the two and stays where you put it on raw pastry. A relish is chunkier and holds more liquid, so if you are using one, drain it in a sieve for 10 minutes first, or make it yourself from our beetroot relish recipe and cook it a few minutes past the point you would normally stop.

The jars are with the rest of our gourmet condiments and jams and spreads, the crackers and almonds with the pantry, and if you are building a whole cheese course around this, quince, fig or pear paste for cheese is the next thing to read. Shipping is free Australia-wide on orders over $100.