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Spelt Roasted Beetroot and Feta Galette

Rustic spelt galette with roasted beetroot slices and crumbled feta on a dark slate board

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
Hands folding spelt pastry crust over beetroot and feta filling on baking parchment

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.
Slice of spelt roasted beetroot and feta galette on a white plate with rocket salad
Prep Time 25 mins
Cook Time 70 mins
Total Time 1 hr 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 200  C
Servings: 4
Estimated Cost: 3.20
Calories: 438
Best Season: Fall, Winter
Dietary: Contains Dairy, Contains gluten (spelt), contains-eggs, Nut-free, Vegetarian
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
  • 200 g white spelt flour (plus extra for dusting)
  • 100 g cold unsalted butter (cut into 1 cm cubes)
  • 1 egg yolk
  • 3 tbsp cold water (add a little at a time)
  • 1/4 tsp fine sea salt
    • Filling
  • 500 g raw beetroot (peeled and sliced 5 mm thick)
  • 2 tbsp olive oil (divided)
  • 150 g feta cheese (block, crumbled by hand)
  • 2 tsp fresh thyme (leaves stripped from stems)
  • 1/4 tsp black pepper (freshly ground)
  • 1 small red onion (thinly sliced)
  • 1 tbsp balsamic vinegar
    • Egg Wash
  • 1 egg (beaten)
  • 1 tsp water
Instructions
    Roast the Beetroot
  1. 1
    Heat the oven to 200 C / 390 F. Line a baking tray with parchment.
  2. 2
    Toss the beetroot slices with 1 tbsp olive oil and a pinch of salt. Spread in a single layer on the tray.
  3. 3
    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.
  4. 4
    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.
    5. Make the Spelt Pastry
  5. 5
    Combine the spelt flour and salt in a large mixing bowl. Add the cold butter cubes.
  6. 6
    Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
  7. 7
    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.
  8. 8
    Shape into a flat disc, wrap in parchment, and refrigerate for 20 minutes.
    9. Assemble the Galette
  9. 9
    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.
  10. 10
    Slide the parchment and dough onto a large baking tray.
  11. 11
    Spread the caramelised onion over the dough, leaving a 5 cm border around the edge.
  12. 12
    Pat the roasted beetroot slices dry with paper towel. Arrange them in overlapping circles over the onion layer.
  13. 13
    Scatter the crumbled feta and fresh thyme leaves over the beetroot. Season with black pepper.
  14. 14
    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.
  15. 15
    Refrigerate the assembled galette for 15 minutes. Meanwhile, heat the oven to 200 C / 390 F.
    16. Bake
  16. 16
    Mix the beaten egg with 1 tsp of water. Brush the pastry border with egg wash.
  17. 17
    Bake for 33 to 38 minutes until the crust is deep golden and the base sounds firm when tapped.
  18. 18
    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.
Keywords: spelt roasted beetroot feta galette, spelt pastry galette, beetroot feta tart, wholegrain galette, savoury spelt bake

Equipment

  • large baking tray
  • rolling pin
  • baking parchment
  • mixing bowl
  • pastry brush
  • sharp chef's knife

Tips

  • Chill the assembled galette for 15 minutes before baking to prevent the pastry from shrinking.
  • Roll the spelt dough on baking parchment - it transfers to the tray without cracking.
  • Pat roasted beetroot slices dry with paper towel before arranging to keep the crust from going soggy.
  • Leave a 4 to 5 cm border when adding filling so you have enough pastry to fold over cleanly.
  • Brush the folded pastry edge with egg wash for a deep golden colour and a slightly crisp finish.

Variations

  • Swap feta for soft goat cheese and add a handful of toasted walnuts for a richer filling.
  • Use butternut squash instead of beetroot for a milder, sweeter autumn version.
  • Add a thin layer of caramelised onions under the beetroot for extra depth and sweetness.

Storage and Reheating

Store leftover galette in an airtight container in the fridge for up to 3 days. The pastry softens slightly overnight but stays edible.

To reheat, place slices on a baking tray at 180 C / 350 F for 10 to 12 minutes. This brings the crust back to a crisp texture far better than a microwave.

The baked galette can be frozen for up to 1 month. Wrap individual slices in parchment and foil, then reheat from frozen at 180 C for 18 to 20 minutes.

Serving Suggestions

Serve the galette warm with a simple green salad - bitter leaves like rocket or chicory work well against the sweet beet.

A spoonful of plain Greek yogurt or a drizzle of good olive oil alongside keeps the plate light. For a more substantial meal, add a bowl of lentil soup on the side.

It also works well at room temperature as part of a spread with other small plates. The flavours stay clean as the galette cools.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-roasted-beetroot-feta-galette/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!