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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.
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