Recipe: Roasted Beet and Turnip Galette

Erin Gleeson
Erin Gleeson
Erin Gleeson is the New York Times-bestselling cookbook author and artist behind the lifestyle brand The Forest Feast. After working in New York as a food photographer, she left the city for a cabin in the woods which took her work in a whole new direction. Inspired by local California produce, she has now created 5 vegetarian cookbooks and a line of products that showcase her unique blend of photography overlaid with watercolor illustrations and hand lettering. Erin’s goal is to inspire people to be creative at home, to cook more with vegetables, and to share meals together. She lives in the Santa Cruz Mountains of California with her husband Jon and their 3 kids.
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published May 27, 2013
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Roasted Beet and Turnip Galette

Serves4 to 10

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(Image credit: Erin Gleeson)
(Image credit: Apartment Therapy)

Over here at The Forest Feast, I have loved sharing spring recipe ideas with you this month! In my final post for this Farmer’s Market Feasts series, I leave you with a simple galette. I love these free form tarts because you can layer almost anything over the pastry and it’s delicious. Plus, since it takes only 15 minutes to bake and can be served room temperature, it’s great for entertaining.

(Image credit: Apartment Therapy)

This week at the market I found the most gorgeous scarlet turnips. I roasted them up with some beets and layered the slices over ricotta. A dusting of smoked paprika added a nice kick. Enjoy!

(Image credit: Apartment Therapy)
(Image credit: Erin Gleeson)
(Image credit: Apartment Therapy)
(Image credit: Apartment Therapy)
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Roasted Beet and Turnip Galette

Serves4 to 10

Nutritional Info

Ingredients

  • 3

    medium sized beets

  • 5

    small to medium sized red turnips

  • 2 tablespoons

    olive oil

  • 1

    frozen puff pastry sheet, defrosted in the fridge overnight

  • 1/2 cup

    ricotta

  • A few pinches of coarse sea salt

  • 1/4 teaspoon

    smoked paprika

Instructions

  1. Trim the beets and turnips, and lay them out on a baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of salt. Roast at 400ºF for 20 to 40 minutes depending on size. They are done when fork-tender. (My turnips were smaller than the beets, so they took 20 minutes, whereas the beets took 40 minutes. If you find turnips and beets that are a similar size, it will be a bit easier.)

  2. Lay out the puff pastry on a baking sheet, pinching the edges to make a little crust. Prick the surface all over with a fork. Blind bake it at 400ºF for 5 minutes. Take it out of the oven and spread the ricotta over the whole surface.

  3. When the beets and turnips have cooled a bit, peel the skin off if you wish (I don't bother), then slice them thinly and layer them over the ricotta. Dust the whole galette with the paprika, then drizzle the galette with another tablespoon of olive oil and a pinch of salt.

  4. Bake at 400ºF for 15 minutes until the edges are golden. Cut into squares and serve warm or at room temperature. You may wish to drizzle a little more olive oil on each piece before serving, and add another pinch of sea salt.

(Image credit: Apartment Therapy)

(Images: Erin Gleeson)

Filed in:
Dessert
Vegetables
vegetarian
Ingredient
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