I have vegetarian friends who scream at the thought of this, because it’s often the only vegetarian option available in restaurants.
I do sympathise, but done well there is a reason why some things are classics I understand that goats cheese is like kryptonite for some people, so I went with a really creamy soft cheese (that wasn’t too “goaty”), but this also works well cheeses like Gorgonzola.
Do you think you’re not keen on beetroot, I was an adult before I actually discovered that I liked it. I was put off by being made to try disgusting pickled beetroot as a child, and having horrible purple vinegar run into the other food on my plate. I’m probably over sharing my personal childhood trauma, but I know a lot of people have been put off for the same reason. When roasted, beetroot is sweet and earthy and goes really well with the soft cheese. I was lucky enough to get little beetroots in my farm box ranging in colour from gold, pink to deep purple, the range of colour is nice but they all taste the same, so give them a go.
150 Grams Soft goats cheese
200 Grams Roasted beetroot
200 Grams Salad leaves (I used rainbow chard, but use what you like)
25 Grams Walnut (Optional, I actually for forgot to add these, but they add some extra crunch to your salad)
2 Tbsp Olive oil
1 Tbsp White wine vinegar
Pre-heat your oven to 180 degrees, wrap your beetroot in tin foil and place on a baking try. Bake until you can stick with a knife into the beetroot and an its soft. Set to one side and allow to cool, remove the skin with a knife, and cut into bite size pieces
Spread your washed salad leaves across a platter, top with the beetroot
Scoop teaspoon sized dollops of the cheese across the platter and sprinkle with walnuts if you are using them
Mix the oil and vinegar together and drizzle over the salad and serve immediately
The last couple of months have been cold, wet and sh*tty. I needed something that reminded me of sunshine, so I made this. It’s relatively easy to make, and looks impressive when you bring it to the table if you’re cooking for people.
If you’re super organised you can use this recipe to use up leftover roast vegetables. I made my own pasty, but as always you can use shop bought if you’re short on time.
Alot of people aren’t fans of goat’s cheese. If you’re one of them, you can swap it for another soft cheese like brie or camembert.
For the pastry
200 Grams Plain flour
1/4 Tsp Salt
100 Grams Butter
1 Egg yolk
(Plus 1 Egg to brush the pastry with)
Sesame or onion seeds (optional)
1 Onion (cut into 8)
1 Red pepper (cut into 8)
1 Aubergine (cut into 2-3 cm cubes)
125 Grams Soft goat’s cheese
200 Grams Cherry tomatoes still on the vine
2 Tbsp Olive oil
1 Tsp Dried oregano or thyme
Salt and pepper
Prepare the vegetables, and place them in a flat oven proof dish. Drizzle with oil and bake in an oven for 30-40 minutes until starting to chat at the edges a little. Allow to cool before using.
In a food processor, add the flour and butter and pulse until this looks like breadcrumbs (the rubbing in method if you prefer).
Add the yolk, and gradually add the cold water, mixing until the dough comes together in a ball. Cover with cling film and refrigerate for 30 minutes
After chilling, allow the pastry to come to room temperature. Roll the pastry out in as neat a circle as possible, place on a sheet of baking parchment, and then lay on a baking sheet
Break up the goat’s cheese and sprinkle across the centre of the pastry, leaving an edge of 3-4cm around the pastry
Top the goat’s cheese with roast vegetables (having squeezed out any liquid). Top with the vine tomatoes
Brush the edges of the pastry with beaten egg. Gently fold in the edges of the pastry and pleat the pastry to create a crust for the galette
Brush the exposed pastry with beaten egg, and sprinkle the pastry with sesame or onion seeds for some extra colour and flavour.
Bake in an oven pre-heated to 180 degrees for 30-40 minutes until golden brown. Serve with salad