Rustic Goat Cheese Galette with Apples, Beets, and Caramelized Onions (Edit recipe)

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This rustic apple and beet galette is layered with caramelized onions, creamy goat cheese, and fresh thyme, all baked in a buttery, flaky crust. The combination of sweet apples, earthy golden beets, and tangy goat cheese creates a beautiful balance of flavors, while a drizzle of Argilos high-quality olive oil adds the perfect finishing touch. Elegant yet easy to make, this vegetarian galette is ideal for fall dinners, holiday gatherings, or cozy weekend entertaining.

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PREP TIME

1 hour and 30 minutes

COOK TIME

1 hour

INGREDIENTS

24

Serves: 6

Ingredients

Galette Dough

1.75 cup Heritage White Flour - Sunrise Flour Mill, 278g
0.5 tsp Sea Salt
10 Tbsp Butter, Unsalted, cold and cubed
5 Tbsp Ice Water

Caramelized Onion Goat Cheese Filling

1 whole Yellow Onion, thinly sliced
0.5 tsp Sea Salt
2 tsp Original Balsamic Vinegar - Kosterina
6 oz Goat Cheese
1 tsp Thyme, Fresh
1 clove Garlic, minced
1 Tbsp Lemon Juice
0.5 tsp Sea Salt

Apple & Beet Filling

2 whole Apples, Honeycrisp, peeled, cored and sliced 1/8 inch thick (270g)
3 whole Golden Beets, peeled and sliced 1/8 thick - 200g
0.5 tsp Thyme, Fresh
2 tsp Lemon Juice
2 Tbsp ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos

Finishing

1 whole Egg
2 Tbsp ARGILOS IV MILD Extra Virgin Olive Oil (500ml) - Argilos
1 tsp Thyme, Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the Dough: In a large bowl, whisk together flour and salt.
Add cold, cubed butter. Using a pastry cutter, fork, or your hands, cut butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
Add 4 tbsp iced water, mixing gently with a fork. If the dough still looks dry, add the 5th tablespoon.
Gather dough into a ball, then flatten into a disc. Wrap tightly in plastic wrap or parchment and chill for at least 2 hours (or up to 24 hours).
Caramelize the Onions. Heat 1 tbsp olive oil in a skillet over medium heat. Add onions and sauté until translucent, 3–4 minutes. Sprinkle with salt, reduce heat to low, and cook slowly, stirring occasionally, until deeply golden, about 40 minutes. If using balsamic, stir it in during the last 5–10 minutes. Set aside to cool.
Prepare the Cheese Filling: In a bowl, mix goat cheese, thyme, garlic, lemon juice, salt, and the cooled caramelized onions until smooth and spreadable.
Prepare the Apple & Beet Filling: In a large bowl, toss apple and beet slices with thyme, salt, lemon juice, and olive oil.
Assemble the Galette: On a sheet of parchment paper, roll out the chilled dough into a 12-inch circle. Transfer the parchment and dough to a baking sheet. Spread the goat cheese mixture evenly over the dough, leaving a 2-inch border. Arrange apple and beet slices in overlapping concentric circles, alternating apple and beet slices for contrast. Fold the edges of the dough up and over the filling, pleating as you go. Pinch to seal. Place the galette in the freezer for 15 minutes while preheating the oven.
Bake: Preheat oven to 400°F (200°C). Prepare egg wash by whisking one egg with 1 tablespoon water. Brush crust with egg wash. Bake 50–60 minutes, until the crust is golden brown and the beets are tender.
Let cool 10 minutes. Drizzle with high quality olive oil and sprinkle with fresh thyme before serving warm.

Notes

The dough can be made 1 day ahead. Caramelized onions can also be prepared in advance and refrigerated to save time assembling.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	549
Fat:	36 g
Carbohydrates:	46 g
Protein:	18 g
Cholesterol:	75 g
Sodium:	659 mg
Fiber:	3 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.