Spicy Beet and Feta Galette

Wanting something different to serve at the upcoming holiday feasts?  This savory galette has a cool and creamy filling of feta cheese, farmers cheese and lemon zest, is topped with spicy quick pickled beets, and finished with a sprinkling of herbaceous parsley.  Serve warm or room temperature.  And all the components can be made in advance, which is key when planning holiday meals.

From AnkarsrumUSA recipe developer, Carmi Adams:

Let’s break this recipe down by components.  First up, the spicy quick pickled beets.  Quick pickled vegetables are always hanging out in my fridge.  I love that acidic crunch to top off or add to many a dish: sandwich, taco, burrito, quesadilla, salad, savory toast, curries, stir-fries, and the list goes on.  Quick pickled vegetables can last in the fridge for 2-3 months, which makes them the ultimate make-ahead component for holiday meals.

The grater attachment gets used for the beets.  Just a quick trim of the ends, peel and then run through the machine.

Beets are great for lowering blood pressure. Always helpful around the holidays!


If spicy foods aren’t to your liking, you can replace the sambal oelek with a sprig or two of fresh dill, which pairs well with beets and feta.  Sambal oelek is easily found in the international aisle of the grocery store.

Wide mouth jars with glass lids are my preferred storage container for pickled vegetables. The clamp is metal, but doesn’t come in contact with the food. No rusting lids to have to eventually replace.


Pour pickling liquid over raw beets and chili paste and gently stir.  Let cool, cover and refrigerate.

Make sure glass jar is heatproof.


That’s beets done.  Now on to the crust.  I know.  Homemade crust.  The bane of many a cook.  But, last year I took a baking class in Ireland and the baker used room temperature butter in her pastry dough and scones.  And when I asked why not cold butter, she looked at me like I was crazy and said “Trying to work cold butter into dough will overwork it.”  So this dough is actually really easy to make, and the texture is quite tender, a little flaky, a little crumbly, like a pie crust and biscuit combined.  Once made, it needs to get stashed in the fridge for at least 4 hours, and up to two days.

The plastic whipping bowl with the single wire whisks bring this dough together in no time.


And finally, last, but certainly not least, the filling.  Beets and feta go together really well.  If you’ve never used farmers cheese before, it’s consistency is very similar to ricotta, but it is tangier like yogurt.  Also a very good pairing with beets.  An egg binds it all together, and a little lemon zest brightens up those creamy flavors.

This filling can be made up a day in advance.


Once the dough has chilled, roll out on a lightly floured surface.  The great thing about a galette is that it is meant to be a bit rustic in look, a freeform pie.  When rolling out pastry dough, occasionally lift it to make sure the bottom isn’t sticking.  If it starts to stick, just gently pull up, scrape off any dough stuck to the surface, and dust surface with a little more flour.

Roll out on a piece of parchment paper. Then lift the entire thing up and transfer to a baking sheet.


Fold dough around the filling and then bake.  Let cool for at least 15 minutes before serving or topping with beets.  This can be served warm or at room temperature.  Before topping with beets, use the parchment paper to help slide onto a serving platter.  Spoon beets out of jar and then drain so they don’t bleed all over the crostata.

Parsley plays off the other flavors really well. Sprinkle the top as little or liberally as you like with it.


Please let us know if you have any questions or comments about this recipe.


Spicy Beet and Feta Galette

Prep Time: 35 minutes

Cook Time: 45 minutes


For beets:

456 g. (1 pound) trimmed/peeled raw beets

18 g. (1 Tbsp.) sambal oelek

180 g. (3/4 cup) water

360 g. (1 1/2 cups) distilled white vinegar

6 g. (3/4 tsp.) kosher salt

For crust:

240 g. (2 cups) all purpose flour*

6 g. (3/4 tsp.) kosher salt

115 g. (8 Tbsp.) unsalted butter, cubed, room temperature

120 g. (1/2 cup) ice water

1 egg, beaten, for brushing on top of crust

For filling:

227 g. (8 oz.) farmers cheese

227 g. (8 oz.) feta cheese, crumbled

1 large egg

zest of 1 medium size lemon


Chopped fresh parsley


For the beets:

Set up the Ankarsrum mixer with the slicer/grater attachment and regular size grating drum.  Place a large bowl underneath.  Cut the beets into chunks small enough to fit through attachment.  Turn on highest speed and use the plunger to help push the beets through.

Place the beets in a heatproof glass quart jar, packing down.  Spoon sambal oelek on top.

Bring the water, vinegar and salt to a boil in a small pot over high heat.  Remove from heat once boiling and carefully pour over beets, filling to the top to make sure all beets are submerged.  Gently stir to distribute sambal oelek around.  Let cool, cover and refrigerate for up to 3 months.  This will make slightly more beets than needed.  Use leftovers anywhere you want a spicy acidic crunch.

For the crust:

In the plastic whipping bowl with the single wire whisks, whisk together the flour and salt on the lowest speed.  Add in the butter and mix until texture is like coarse sanding/decorating sugar, with some small chunks of butter no bigger than a pea.  With machine still running, slowly add in ice water and mix just until combined.  Shape dough into a disc, wrap up, and refrigerate for at least 4 hours and up to 2 days.

For the filling:

Place all the ingredients in a medium bowl, mix thoroughly.  Can be made a day in advance, covered and stored in the refrigerator.

To assemble:

Preheat oven to 375º F.

Lightly flour a piece of parchment paper the size of a half sheet pan.  Roll out dough to a circle roughly 13 inches in diameter.  Spread the filling on top, leaving a 1 1/2 inch border all the way around.  Fold up the border around the filling.  Brush the dough with egg wash.  Carefully lift up the parchment paper and transfer to a baking sheet, leaving the galette on the parchment.

Bake for 45 minutes until crust is golden brown and filling is beginning to set.  Filling should jiggle slightly, and will firm up more as it cools.

Let cool for at least 15 minutes before serving.

Right before serving, use parchment paper to help slide onto serving platter.  Spoon out desired amount of beets into a strainer.  Let excess liquid drip off of pickled beets so they don’t bleed all over the galette.

Top galette with pickled beets and sprinkle with fresh chopped parsley.


Yield: 8-10 servings

*Cook’s note: All purpose flour can be replaced with either 240 g. (2 cups) of a gluten-free measure-for-measure/cup-for-cup flour OR 226 g. (2 cups) whole wheat flour.  If milling whole wheat flour at home, use a soft wheat.


Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.