Delicious Beetroot and Feta Galette with a Hot Water Garlic Butter Crust

In a sleepy village where excitement rarely stirs, a neighbour’s challenge to grow the biggest mangelwurzel sparked a bit of friendly competition. Whilst my indoor plant jungle thrives, I have to admit, I am no outdoor gardener, so I make no promises that I can actually grow one .. What I know I can do well though, is come up with lots of tasty recipes, however, until I can claim a mangelwurzel of my own, I’m making do with beetroot, which shares a similar sweet earthiness. This galette recipe celebrates beetroot’s sweet, earthy flavour, paired with the saltiness of whipped feta and a garlic butter crust that’s anything but ordinary.

What Is a Mangelwurzel?

Before diving into the recipe, it’s worth knowing what a mangelwurzel is. It’s a root vegetable related to the beetroot family, often used as animal fodder but edible for humans too. Its taste is close to sweet beets or beetroot, which makes beetroot a perfect stand-in for this village challenge. So, if you don’t have a mangelwurzel handy, beetroot will do just fine.

Why This Galette Works

• Balance of Flavours: The saltiness of whipped feta contrasts with the sweet, earthy beetroot.

• Texture Contrast: Creamy cheese, crunchy walnuts, and flaky crust create a satisfying bite.

• Unique Crust: Garlic butter hot water pastry adds depth and richness.

• Simple Ingredients: Easy to find and prepare, yet impressive in taste.

  
  

Beetroot and Feta Galette with a Hot Water Garlic Butter Crust - The Recipe

This galette balances the sweet, earthy beetroot with the salty creaminess of whipped feta. Toasted walnuts add crunch, while a drizzle of honey brings a subtle sweetness that ties everything together. The crust is a standout, made with garlic butter and hot water pastry for a flaky, flavour-packed base.

Ingredients

For the Filling:

• 2 beetroot, peeled and trimmed

• ¼ cup (60ml) apple cider vinegar

• 1 tablespoon honey (plus extra for drizzling)

• Sea salt and cracked black pepper

• 180g whipped feta

• 25g walnuts, toasted and finely chopped

• 1 tablespoon chopped thyme

• 2 tbsp crumbled feta

  
  

For the Garlic Butter Hot Water Pastry:

• 90g garlic butter (Lurpak recommended)

• 10g unsalted butter

• 80ml water

• 210g plain flour

• ½ teaspoon sea salt flakes

Method:

1. Preheat oven to 200°C (400°F).

2. Place the beetroot in a large saucepan of cold water and bring to the boil. Cook until al dente. If using different colour beetroot, I would cook separately to avoid the purple beetroot colour leaking into the yellow.

3. Drain and place the beetroots on a large piece of aluminium foil. Add the vinegar, honey, salt and pepper and wrap to enclose. Place on an oven tray and cook for 40 minutes or until tender. Set aside to cool slightly. Slice the beetroots and toss in the cooking liquid. Set aside.

4. To make the pastry ... This pastry is a game changer. Instead of a traditional cold butter crust, the garlic butter melts into the hot water, creating a dough that’s soft yet flaky and extra buttery once baked. Melt the garlic butter and unsalted butter together in the water and bring the water to a boil. As soon as it has boiled, remove from the heat and Stir in the flour and salt until a dough forms.

5. Turn out the dough onto a clean surface and knead until smooth. Roll out on a large sheet of non-stick baking paper to a 30cm round. Place on an oven tray.

6. Spread the whipped feta onto the pastry, leaving a 5cm border. Top with the beetroot fold over the edges of the pastry, pressing lightly to seal.

7. Cook for 30 minutes, or until the pastry is cooked. Sprinkle with walnuts, thyme and crumbled feta and a drizzle of honey.