Beetroot Galette

Ingredients

(Serves 4)

• 4 cooked beetroots
• 3 red onions, halved and sliced
• 20g butter
• 10ml olive oil
• 2 cloves garlic, finely diced
• 3 sprigs thyme, destalked
• 15g brown sugar
• 5ml balsamic vinegar, Burren is the best locally
• 320g puff pastry

To garnish:

• 20g capers
• Drizzle of olive oil
• 2 sprigs thyme, destalked
• Optional, crumbled goats cheese, to serve

Method

• To begin, wash and remove roots and stalks from the beetroot and place them in a pot of boiling, salted water for 30 minutes until tender. Drain and when cool enough to touch, peel.
• Preheat the oven to 190C.
• Peel and quarter the onions, ensuring the root stays intact so they hold their shape. In a shallow, oven-proof pan or dish, heat olive oil and butter over medium heat until melted. Add the onions to the pan and cook for two to three minutes, stirring gently to coat them in the oil and butter.
• Add the beetroot and scatter the garlic and thyme on top. Season with salt and pepper, then drizzle with the balsamic vinegar and scatter over the sugar, leave on the heat.
• Roll out the puff pastry to be about one inch larger than the size of your pan. Lay the pastry over the pan, tucking the edges snugly into the sides. Cut a small steam hole in the centre of the pastry and let it sit on the hob for a minute or two. Transfer to the oven and cook for 30 minutes until golden and puffed.
• Remove from the oven and leave for a couple of minutes before serving. If you like a bit of acidity, place the capers in a dry pan with the oil and thyme and cook off on a medium heat for two minutes until warmed through.
• Place a plate on top of the puff pastry and turn over, scatter over the capers and serve.