A galette is a free-form tart, and that looseness is exactly what makes it work for a weeknight. No tart tin, no blind baking, no fuss.
The spelt pastry brings a mild nuttiness that plain shortcrust can’t match. It stays tender after baking but holds the filling without going soft.
Roasting the beetroot first concentrates its sweetness. The feta cuts through with salt and a little acidity. The two balance each other well.
You can prepare the components ahead and assemble when you’re ready. The galette bakes in about 35 minutes and serves four as a light main or six as a starter.
Why You’ll Love This Recipe
- Spelt pastry stays crisp without par-baking
- Roasted beetroot adds deep sweetness to every bite
- No tart tin needed – just fold and bake
- Components can be prepped a day ahead
Ingredient Notes
- White spelt flour: White spelt flour gives a shorter, more delicate crust than wholegrain spelt. If you only have wholegrain spelt, add 1 extra tbsp of cold water to the pastry dough.
- Beetroot: Raw beetroot works best here – roasting it yourself gives better texture than pre-cooked vacuum-packed beets, which release too much liquid into the pastry.
- Feta: Block feta crumbled by hand holds its shape better than pre-crumbled. A firm Greek-style feta stays visible after baking rather than melting into the filling.
- Cold unsalted butter: Keep the butter cold right up until you rub it in. Cold fat creates steam pockets in the oven, which is what keeps the pastry flaky.
- Fresh thyme: Fresh thyme pairs well with both beet and feta. Dried thyme works as a substitute – use half the quantity, about 1 tsp.
- Egg yolk: One egg yolk in the pastry dough adds richness and helps the crust brown evenly. For an egg-free version, replace with 1 tbsp of ice water.
Spelt Roasted Beetroot and Feta Galette
Description
Spelt pastry folds around roasted beetroot and crumbled feta for a free-form tart that holds its shape and keeps its flavour clean. The wholegrain crust stays short and crisp without any par-baking.
Ingredients
Spelt Pastry
Filling
Egg Wash
Instructions
Roast the Beetroot
- Heat the oven to 200 C / 390 F. Line a baking tray with parchment.
- Toss the beetroot slices with 1 tbsp olive oil and a pinch of salt. Spread in a single layer on the tray.
- Roast for 30 to 35 minutes until the edges are slightly caramelised and the slices are tender when pierced with a knife. Set aside to cool.
- While the beetroot roasts, heat the remaining 1 tbsp olive oil in a small pan over medium heat. Add the red onion and cook for 10 minutes until soft and golden. Add the balsamic vinegar and stir for 1 minute until absorbed. Remove from heat.
Make the Spelt Pastry
- Combine the spelt flour and salt in a large mixing bowl. Add the cold butter cubes.
- Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
- Add the egg yolk and 2 tbsp of cold water. Mix with a fork until the dough just comes together, adding the remaining water if needed. The dough should hold when pressed but not be sticky.
- Shape into a flat disc, wrap in parchment, and refrigerate for 20 minutes.
Assemble the Galette
- Place the chilled dough on a sheet of baking parchment dusted with spelt flour. Roll into a rough circle about 30 cm wide and 3 to 4 mm thick.
- Slide the parchment and dough onto a large baking tray.
- Spread the caramelised onion over the dough, leaving a 5 cm border around the edge.
- Pat the roasted beetroot slices dry with paper towel. Arrange them in overlapping circles over the onion layer.
- Scatter the crumbled feta and fresh thyme leaves over the beetroot. Season with black pepper.
- Fold the pastry border up and over the outer edge of the filling, pleating as you go to make a rim. Press gently to hold.
- Refrigerate the assembled galette for 15 minutes. Meanwhile, heat the oven to 200 C / 390 F.
Bake
- Mix the beaten egg with 1 tsp of water. Brush the pastry border with egg wash.
- Bake for 33 to 38 minutes until the crust is deep golden and the base sounds firm when tapped.
- Rest the galette on the tray for 5 minutes before slicing and serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 438kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 13g65%
- Cholesterol 118mg40%
- Sodium 620mg26%
- Potassium 480mg14%
- Total Carbohydrate 42g15%
- Dietary Fiber 5g20%
- Sugars 9g
- Protein 13g26%
- Vitamin A 420 IU
- Vitamin C 8 mg
- Calcium 220 mg
- Iron 3 mg
- Vitamin D 30 IU
- Vitamin E 2 mg
- Vitamin K 12 mcg
- Thiamin 0.3 mg
- Riboflavin 0.3 mg
- Niacin 3 mg
- Vitamin B6 0.2 mg
- Folate 95 mcg
- Vitamin B12 0.6 mcg
- Phosphorus 210 mg
- Magnesium 48 mg
- Zinc 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Roast beetroot at 200 C for at least 35 minutes - underdone beet releases too much liquid.
- Keep all pastry ingredients cold until the moment you combine them.
- Do not overwork the spelt dough or the crust will turn tough rather than short.
- Score the base of the galette lightly with a fork before adding filling to help it crisp.
- Rest the baked galette for 5 minutes before slicing so the filling sets slightly.
spelt roasted beetroot feta galette, spelt pastry galette, beetroot feta tart, wholegrain galette, savoury spelt bake
