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 ...

Potato gnocchi with Speck Alto Adige PGI sauce

Potato gnocchi with speck

Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige sauce ...

Risotto with radicchio and Speck Alto Adige PGI

Risotto with radicchio and speck

Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!

Onion quiche with Speck Alto Adige PGI

Speck onion quiche

Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”

Polenta with Speck Alto Adige

Polenta with speck

Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!

Ravioli with prawns and Speck Alto Adige PGI

Ravioli with prawns and speck

Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak... 

Red wine fettuccine with leek, Graukäse and Speck Alto Adige

Red wine fettuccine with speck

We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?

Potatoes with Speck Alto Adige

Potatoes with speck

Speck Alto Adige and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.

Crêpes with Speck Alto Adige PGI sauce

Crêpes with speck sauce

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...

Cod in Speck Alto Adige with baked lemon potatoes

Cod in Speck Alto Adige with baked lemon potatoes

Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.