Beetroot galettes with pea and radish salad recipe
Created by The Tesco Recipes team
No major baking skills needed for these rustic, French-style galettes that are filled with a perfect balance of flavours and textures – tangy beetroot and creamy soft cheese. Equally great for a midweek meal or an easy dinner party dish.
See method- Serves 4
- Takes 45 mins
- 640 calories / serving
- Freezable
- Vegetarian
Ingredients
- 450g pack shortcrust pastry mix
- plain flour, for dusting
- 100g red onion chutney
- 500g pack cooked beetroot, cut into small wedges
- 100g soft cheese
- 20g pumpkin seeds
- 1 tbsp milk
- 350g frozen peas
- 1 lemon, zested and juiced
- 100g radishes, sliced
- 1 tbsp olive oil
- ½ red onion, thinly sliced
- 5g fresh dill, roughly chopped
Each serving contains
- Energy
- 2685kJ 640.0kcal
- Fat
- 26g
- Saturates
- 10g
- Salt
- 0.8g
- Sugars
- 19g
of the Reference intake
Carbohydrate 81.0gProtein 15.3gFibre 10.5g
Method
- Make up the shortcrust pastry mix to pack instructions. Turn out onto a lightly floured surface, divide into 4 and roll out each piece into a 20cm circle. Transfer to 2 lined baking trays and prick the pastry all over with a fork. Preheat the oven to gas 6, 200°C, fan 180°C.
- Spread the chutney over the pastry circles, leaving a 2cm border. Arrange the beetroot wedges on top, overlapping slightly; season. Dot the top with soft cheese, then scatter over the pumpkin seeds.
- Fold the pastry rim up over the edge of the filling, brushing the pastry with the milk and firmly pressing each fold together. Bake for 20-25 mins until golden.
- Meanwhile, boil the peas for 3 mins, drain and rinse under cold water to cool. Add to a bowl with the lemon juice, radishes, oil, onion and dill; toss to mix.
- Cool the galettes on a wire rack for a few mins before serving with the pea and radish salad, and scatter with the lemon zest to serve.
- See more Savoury tart recipes
Freezing and defrosting guidelines
Freeze galettes only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
