I managed to miss the farmers markets this week, but I did make it to Kimberton Whole Foods to grab a few things. It’s SO nice to have them nearby since they sell some of my local favorites and a bunch of local produce. I saw golden beets and just had to figure out something to make with them. I settled upon a modified beet and goat cheese galette. The crust is 2 cups whole wheat pastry flour and 2/3 cup goat’s milk yogurt. That’s it! Then inside are some beets, dehydrated tomatoes, red onion, zucchini and chevre. I did this one open in a pie plate, but used the other half of the dough to make a classic galette. All the vegetables have to be cooked before going into the dough, and then cooked together at 400F for about 30 minutes. It’s really pretty simple – while the dough is chilling in the fridge, the vegetables are being cooked, and then it’s time to roll the dough and throw the whole shebang in the oven. It turned out DELICIOUS and the beets cooked up perfectly.
Beet & Goat Cheese Galette:
Chevre – Shellbark Hollow Farm
Golden Beets – Lancaster Farm Fresh
Red Onion – Lancaster Farm Fresh
Tomatoes – My Garden
Zucchini – My Garden
Goat’s Milk Yogurt – Shellbark Hollow Farm
Whole Wheat Pastry Flour – Mill at Anselma
Non local – coconut oil