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Beetroot & Sweet Potato Galette with Dill Macadamia Cream

A galette is the most forgving pastry as it doesn't require any pre baking and the rustic appearance is all part of it's charm, so no fussy shaping is needed. Obvioulsy you can use the store bought stuff if you prefer but this is a quick job with a food processor and easy to roll out. The winter veg pair beautifully with a fresh herby macadamia cream making this recipe totally vegan and stunning for the table.

150g plain flour

75g vegan butter (or regular), chilled and diced

1 tsp salt

3 tbsp water

1 beetroot, peeled

1 small sweet potato, peeled

100g macadamia

75ml almond milk

1 lemon, zest and juice

1 tbsp nutritional yeast

1 tbsp zaatar

Small bunch of parsley leaves

Small bunch of dill leaves

2 tbsp maple syrup

1 tbsp vegan butter, melted

1 tbsp olive oil

¼ tsp cumin seeds

1 tbsp almond milk to brush

1. Preheat the oven to 200C/180C fan.

2. Place the flour, salt and butter in a food processor and pulse to breadcrumbs. You can also do this by hand by rubbing together with your fingertips. Add the water and pulse until it forms a dough. Turn out to a floured surface and bring together into a dough. Place between two sheets of baking paper and roll out to a large disc, 2-3mm thick. Slide the paper onto a baking tray and chill in the fridge for 20 mins, while you prepare the filling.

3. Place the macadamias, almond milk, lemon, nutritional yeast, zataar and herbs into a blender and blend to a smooth puree. Taste and season with salt and pepper.

4. Thinly sliced the beetroot and sweet potato, using a mandolin if you have one. Mix the maple syrup, olive oil and butter and pour over the veg, with the cumin seeds and seasoning. Toss all to coat.

5. Remove the pastry from the fridge. Spoon the macadamia cream over the pastry, spreading it out to leave a 2cm border around the edge. Arrange the veg slices on top in a concentric pattern. Fold over the edge of the pastry to form a border. Don’t worry if it breaks just patch it back together – the more rustic the better!

6. Brush the pastry border with almond milk and place in the oven for 35 mins until the pastry is baked and crisp and the veg are cooked. Leave to cool for 5 minutes before slicing and serve. This is just as delicious eaten cold.

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