Beet and Garlic Cheddar Galette

This is a dish that seems sort of fancy, but is really super easy, especially if you want to use store-bought pie crust. (No judgement here!) Often times I am inspired by ingredients to create, and the idea for this recipe came while I was enjoying some Face Rock Creamery Vampire Slayer. I was thinking about what I could make with it, and I happened to have some beets at the time. This galette is the perfect vessel for both.

Beets go very well with all kinds of cheese, but I have to admit that garlic cheddar is not usually one I would think to pair with them. However the earthiness of beets matches up really well with the sharpness and garlic flavor of the cheese. I also mix in cream cheese to give it a nice creamy texture and help hold everything together.

The beets go in raw and maintain their crunchiness. Slice them nice and thin so they are not too crunchy. The result is a nice combination of tender, buttery pie crust, creamy, garlicky cheese, and crunchy, earthy beets. It is a fantastic appetizer, but would also be a delightful lunch alongside a simple salad.

Beet and Garlic Cheddar Galette

• One rolled out round pie crust. (Use your favorite recipe or store-bought.)
• 4 oz garlic cheddar cheese, grated (I use Face Rock Creamery Vampire Slayer.)
• 4 oz cream cheese, at room temp
• 2 T heavy cream
• 2 sprigs of thyme
• 1 medium-large beet, about 10 oz
• 1T olive oil
• 1 egg
• splash of water
• salt
• pepper

1. Preheat oven to 350F. Lay pie crust on a baking sheet, lined with parchment paper if desired.
2. Combine garlic cheddar, cream cheese, and heavy whipping cream in a bowl. Remove the leaves off thyme and add. Season with pepper and mix. (I find this does not usually need salt.)
3. Peel beet and chop off ends. If more than 2 inches in diameter, cut into quarters, then thinly slice into 1/8 in slices. If you have smaller beets you can half them and then slice. Toss with olive oil, and season with salt.
4. Spread cheese mixture onto the center of the pie crust, leaving about 1.5 inches from the edge of the pie crust uncovered. This is what you will fold over.
5. Tile the beets, slightly overlapping. I like to start near the edges and work inwards. All of the cheese should be covered.
6. Fold over the edges. Whisk the egg in a small bowl, and add a splash of water. Brush the egg wash mixture over the crust.
7. Bake for 55-60 minutes, until the crust is golden.
8. Allow to cool before enjoying. This is best warm or at room temperature. Slice and enjoy.