Mediterranean Beet, Feta & Walnut Galette
This Mediterranean Beet, Feta & Walnut Galette is a rustic, savory tart that celebrates earthy flavors with a flaky, golden crust. Sweet roasted beets, tangy feta cheese, and crunchy walnuts come together with a touch of honey and herbs, creating a perfect blend of texture and taste. It’s elegant enough for a brunch or holiday appetizer, yet simple enough for a weeknight vegetarian dinner.
Total Time:
Prep time: 25 minutes
Cook time: 40 minutes
Chill time (for dough): 30–60 minutes
Total time: About 1 hour 35 minutes
Servings: 6
Ingredients:
For the Galette Dough:
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
3–4 tbsp ice water
(Optional: 1 tsp chopped fresh thyme or rosemary for added flavor in crust)
For the Filling:
2 medium beets, roasted, peeled & sliced or diced
1/2 cup crumbled feta cheese
1/4 cup chopped walnuts
1 tbsp honey
1 tsp fresh thyme or 1/2 tsp dried thyme
1 tbsp olive oil
Salt and pepper, to taste
1 small red onion, thinly sliced (optional)
1 tsp balsamic vinegar (optional, for added depth)
For Assembly:
1 egg, beaten (for egg wash)
Fresh arugula or herbs (optional, for garnish)
Instructions:
Prepare the Dough:
In a mixing bowl, combine flour and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
Form the dough into a disk, wrap in plastic wrap, and chill in the fridge for 30–60 minutes.
Roast the Beets:
Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes (if not pre-roasted), until fork-tender. Let cool, peel, and slice or dice.
Prepare the Filling:
In a bowl, toss roasted beets, feta, walnuts, thyme, olive oil, and honey. Add sliced red onions and a splash of balsamic vinegar if using. Season with salt and pepper to taste.
Roll Out the Dough:
On a lightly floured surface, roll the chilled dough into a 10–12 inch round. Transfer to a parchment-lined baking sheet.
Assemble the Galette:
Spoon the filling into the center of the dough, leaving a 1.5–2 inch border. Fold the edges of the dough over the filling, pleating gently. Brush the crust with the beaten egg.
Bake:
Bake at 400°F (200°C) for 35–40 minutes, or until the crust is golden and crisp.
Serve:
Let the galette cool slightly before slicing. Garnish with fresh arugula, extra feta, or a drizzle of honey if desired. Serve warm or at room temperature.
Tips for Success
Dough Tips:
Keep butter cold: Cold butter is essential for a flaky crust. Chill your dough thoroughly before rolling it out.
No food processor? Use your fingers or a fork to cut butter into the flour.
Roll evenly: Use light, even pressure when rolling the dough to avoid thin spots that may tear or burn.
Filling Tips:
Pre-cook veggies: Roasting the beets and softening onions ensures all ingredients cook evenly and sweeten properly.
Don’t overfill: Leave enough border so you can fold the crust easily and avoid leaks.
Brush edges well: Egg wash gives the crust a beautiful golden finish—don’t skip it!
Variations
Cheese Options:
Goat cheese – Swap feta for creamy goat cheese for a tangy, smoother finish.
Ricotta or cream cheese – For a milder, creamier texture.
Extra Vegetables:
Caramelized onions or leeks – Add sweetness and depth.
Spinach or arugula – Sautéed greens blend beautifully with the earthy beets and sharp cheese.
Zucchini or roasted red peppers – Bring a more Mediterranean flavor profile.
Gluten-Free:
Use a gluten-free pie crust or almond flour-based crust alternative.
Nut-Free:
Omit walnuts or replace with sunflower seeds or pumpkin seeds for crunch without allergens.
Sweet Touch:
Add thin slices of pear or apple to the beet filling for a sweet-savory twist.
Drizzle honey or balsamic glaze just before serving for a gourmet finish.
Mediterranean Herbs:
Add fresh oregano, dill, mint, or rosemary for extra fragrance and brightness.
Q&A: Frequently Asked Questions
Q: Can I make this galette ahead of time?
A: Yes! You can make the dough and roast the beets a day ahead. Assemble and bake the galette just before serving, or bake it in advance and warm it up at 300°F (150°C) for about 10–15 minutes before serving.
Q: Can I use store-bought pie crust?
A: Absolutely. A pre-made pie or puff pastry crust is a great time-saving option. It won’t be quite as flaky as homemade, but it still works beautifully.
Q: Can I serve this cold?
A: Yes, the galette tastes delicious warm, at room temperature, or even chilled. It’s perfect for picnics or next-day leftovers.
Q: Can I freeze it?
A: You can freeze the unbaked, assembled galette for up to 1 month. Freeze it on a tray, then wrap tightly in plastic wrap. Bake from frozen, adding 10–15 minutes to the baking time.
Nutrition Information (Per Slice – based on 6 servings):
Approximate values, depending on ingredients used:
Calories: ~360 kcal
Protein: 8g
Fat: 25g
Carbohydrates: 27g
Fiber: 3g
Sugars: 7g
Sodium: ~370mg
Nutritional Highlights:
Beets are rich in antioxidants and fiber
Walnuts add healthy omega-3 fats
Feta provides calcium and protein
Can be made lower in carbs or dairy-free with simple swaps
Conclusion
This Mediterranean Beet, Feta & Walnut Galette is a perfect blend of rustic comfort and vibrant, earthy Mediterranean flavors. With its flaky, golden crust and bold, savory filling, it’s a standout dish that feels both gourmet and grounded. Ideal for brunches, meatless dinners, or special occasions, it’s as versatile as it is satisfying.
Serve it warm with a fresh green salad or chilled as part of a mezze spread—it’s bound to become a seasonal favorite.