Savory Beetroot Galettes with Dill Yogurt and Lemon Zest

Ingredients

• •1 medium beetroot, peeled and grated
• •1 cup all-purpose flour
• •1/4 cup cold unsalted butter, cubed
• •1/4 teaspoon salt
• •2-3 tablespoons ice-cold water
• •1/2 cup plain Greek yogurt
• •1 tablespoon fresh dill, chopped
• •1 teaspoon lemon zest
• •1 teaspoon olive oil
• •Salt and pepper to taste
• •1 egg, beaten (for egg wash)

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, combine the all-purpose flour and 1/4 teaspoon of salt. Add the cubed cold unsalted butter and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.

3. 3

   Gradually add 2-3 tablespoons of ice-cold water, one tablespoon at a time, mixing gently after each addition until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. 4

   While the dough chills, peel and grate the beetroot. Heat 1 teaspoon of olive oil in a skillet over medium heat and sauté the grated beetroot for 3-4 minutes until just tender. Season with salt and pepper to taste, then set aside to cool.

5. 5

   In a small bowl, mix the plain Greek yogurt with chopped fresh dill, lemon zest, and a pinch of salt. Stir well, cover, and refrigerate until ready to serve.

6. 6

   Remove the dough from the fridge and roll it out on a floured surface to form a rough circle about 10-12 inches in diameter. Transfer the rolled-out dough to the prepared baking sheet.

7. 7

   Spread the sautéed beetroot evenly in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the beetroot filling, pleating as you go to form a rustic galette shape.

8. 8

   Brush the folded edges of the dough with the beaten egg to ensure a golden, shiny crust.

9. 9

   Bake the galette in the preheated oven for 25-30 minutes, or until the crust is golden brown and crisp.

10. 10

    Let the galette cool for 5-10 minutes, then garnish with additional dill and a sprinkle of lemon zest if desired. Serve warm with a generous dollop of dill yogurt on top.