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Short crust pastry: in a food processor with a steel blade put flour, butter and salt and blend until mixture is crumbly.
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Add ins the egg yolk and continue to process just until large clumps of dough are formed. If the dough is too dry and won’t come together – add a little water.
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Transfer the dough chunks on a lightly floured work surface and bring together. Make into a disc-shape, cover and refrigerate for an hour.
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Beet and goat cheese filling: cut the chard leaves into rather-large strips.
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Heat pan over high flame and add olive oil.
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Add the leaves and cook them on high heat for 3-4 minutes until they lose their volume and soften a bit. Add a little salt and pepper to taste.
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Remove from the stove and add some balsamic vinegar. Cool completely at room temperature.
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Peel the beets and slice into thin slices (about 2 mm thick).
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Cut the goat cheese roll into thin slices and set aside.
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Roll the dough on a floured baking paper to a 3-4 mm thick round shape.
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Sprinkle the chard leaves in a uniform layer in the center part of the circle.
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On top of the chard leaves, arrange a fan-shape of beets and goat cheese alternately.
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Sprinkle some salt and pepper on top and brush the beets and cheese with a little olive oil.
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Brush the edges of the dough with some beaten egg and sprinkle with a little salt.
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Preheat the oven to 180 degrees.
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Bake the galette for 30-40 minutes or until the dough is golden.
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Brush the beets and cheese again with a little olive oil and serve hot.