Beetroot galette with glazed onions, grapes, goat’s milk cheese and Speck Alto Adige PGI

Course: starter
Style: modern
Level of difficulty: medium 
Preparation time: 60 min.
Created by: Klara & Ida

     

Print  
  Beetroot galette with glazed onions, grapes, goat’s milk cheese and wafer-thin Speck Alto Adige PGI



For the dough
250g spelt flour
60ml cold water
1 tsp. salt 
100g cold butter

For the filling
500 - 600g beetroot
3 tbsps. olive oil  
1 white onion
1 tbsp. butter
1 sprig rosemary 
1 tbsp. balsamic vinegar  
1 level tbsp. fine cane sugar  
1 pinch sea salt
80g seedless grapes
100g sour cream
120g goat cheese log
1 handful pine nuts
Wafer-thin slices of Speck Alto Adige PGI  

 

Preparation

Preheat the oven to 180°C. Peel, half and slice the beetroot (use rubber gloves). Place the slices on a baking tray, drizzle with olive oil and roast for 40-50 minutes, or until fork- tender.

 

To make the pastry, place the flour in a bowl and add water, salt and butter cut into small cubes. Knead to a smooth pastry, either by hand or with a food processor with dough hook attachment, and leave to rest in the fridge for 30 minutes.

Peel the onion and slice into fine rings. Wash the grapes and half the larger ones. Melt the butter in a saucepan, add the onions and sauté for 2 minutes on medium heat. Add the sprig of rosemary, vinegar, cane sugar, sea salt and grapes and cook for a further three minutes, stirring occasionally. The onion rings should now be soft and have taken on a little colour. Remove the rosemary. 

Cut the goat milk cheese into fine slices.

Take the pastry from the fridge. Place a sheet of baking paper on a work surface and roll the pastry out to a 3mm thick circle on the baking paper. Distribute the sour cream on the pastry, leaving a border of 1-2 cm. Spread the grape and onion mixture on the galette, and top with the beetroot. Finally, distribute the goat milk cheese and pine nuts on top of the beetroot, crimp the edges of the galette and slide the baking paper and galette onto a baking tray. Place the tray in the middle shelf of the oven and bake for 40 minutes.

Remove from the oven, leave to cool slightly, cut into slices and top each slice with a decoratively arranged, wafer-thin slice of Speck Alto Adige PGI: The galette can be served either hot or cold, and pairs wonderfully well with a glass of white wine.


  

 

Ready to try something new?

See more Speck recipes ...

Leek risotto with Speck Alto Adige PGI

Leek risotto with speck

A South Tyrolean recipe that unites the flair of Italian cuisine with home-style German tradition. Discover this delicious risotto recipe with leek!

Red cabbage-quinoa-roulade with Speck Alto Adige

Red cabbage-quinoa-roulade with Speck Alto Adige

A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.

Flat bread with Speck Alto Adige, brie, red grapes and crispy sage

Flat bread with Speck, brie, red grapes and crispy sage

A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.

Speck Alto Adige PGI with rocket and grana cheese

Speck with rucola and grana cheese

A light starter you’ll love and so will your guests!

Potato pizza with Speck Alto Adige PGI

Potato pizza with speck

This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!

Tortelli with Speck Alto Adige

Tortellini with speck

Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!

Speck Alto Adige PGI platter

Speck platter

Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.

Speck Alto Adige PGI carpaccio and boletus mushrooms

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.

Recipe: Dumplings with original Speck Alto Adige

Speck-flavoured dumplings

An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze and robiola cheese

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze, mustard seeds and robiola cheese

A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.