Life has been overwhelmingly good, hard, and scary lately. Work has kept me busy taking on projects that both excite me, push me, and scare the shit out of me. But I love that. Years ago working in the corporate land I got so bored easily, I was over trying to figure out the purpose. I'm not a patient lady, and sitting still can be hard. I get asked a lot, often times by my husband, what my end goal is? And that I'm not sure, and that's ok. Last month I was set on one idea, and then next thing I knew things changed slightly. All I'm saying is, don't be scared of change, embrace it. Go after what you want. It's not going to come to you. And in the end, be ok with saying no. To projects, parties, gatherings, you name it. Respect yourself and your work.
So with life being busy lately (PS, I forgot to pick up my daughter at school yesterday, second time this month, yikes), I forgot to share this delicious galette with you. I know, another galette. If you haven't jumped on board with these lovely pastries that you can have for any meal, do so now. Looking forward to turning these into something springy with asparagus, or rhubarb. But not together.
We devoured these the next day for breakfast with a olive oil fried egg on top. Just as delicious. Enjoy, xx.
Beet Thyme Galette with Balsamic Syrup + Whipped Goat Cheese
1 1/4 cups all-purpose flour
1/4 teaspoon table salt
8 tablespoons cold unsalted butter, cut into cubes
1/4 cup plain yogurt or sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
make the dough:
In a large bowl mix the flour and salt together. Add in the cubes of butter and using a pastry blender create a coarse pea-like mixture. In a small bowl, combine the sour cream, lemon juice and water. Add this to the flour mixture. Using a wooden spoon, combine everything until a dough ball is formed. Cover with plastic wrap and refrigerate for 1 hour.
3 large beets, trimmed, peeled and thinly sliced to 1/8"
2 thyme sprigs, leaves removed
1 tablespoon olive oil
1 egg yolk, with a splash of water
salt + pepper
Trim, peel and thinly slice beets using a very sharp knife or a mandoline. Toss sliced beets with thyme leaves and olive oil.
assemble the gallete:
Heat oven to 400 degrees. On a lightly floured counter, roll out the dough into a 12-inch round.Transfer the dough to a parchment lined baking sheet. Leaving a 2" border, fill the galette with the beet slices. Fold the border over the filling, pleating the edges. Brush crust with egg yolk glaze. Bake for 30-40 minutes until golden brown. Remove and let cool for 5-10 minutes before serving.
1/2 cup balsamic vinegar
2 tablespoons honey
Place balsamic vinegar and honey in a small saucepan and bring the mixture to a boil. Reduce the heat to low and allow to simmer and reduce for 10 minutes.
Whipped Goat Cheese
4 ounces goat cheese
2 tablespoons heavy cream
pinch of salt + pepper
In a food processor or by hand, blend together the goat cheese, heavy cream and a pinch of salt and pepper until light and creamy.
Serve beet thyme galette with a drizzle of balsamic syrup and a dollop of whipped goat cheese.