Caitlin Bensel

Learn how to make a deceptively simple tart—no fancy crust-crimping required.

April 10, 2018

Rustic yet striking, a free-form galette is a gorgeous dish to display. Even better: It’s a breeze to make, even if you’re not an experienced baker.

Step 1: Roll Crust

Caitlin Bensel

Place a thawed 9-inch pie crust on lightly floured parchment paper. Roll into a 14-inch circle. Press cracks or tears back together with your fingers. Carefully move parchment and dough to a baking sheet.

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Step 2: Place Topping

Caitlin Bensel

Starting in the center, arrange roasted beet slices in overlapping concentric circles over goat cheese. Leave a few inches of crust around the perimeter. Drizzle beets with vinegar-honey glaze, and then season.

Step 3: Form Galette

Caitlin Bensel

The beauty of a galette is that, unlike pie, it doesn’t require any fussy crimping. Just fold the edges toward the center. Press any dough cracks closed so beet juice won’t seep out.

Step 4: Brush and Bake

Caitlin Bensel

Brush the folded crust evenly with egg wash. This gives the baked crust a gorgeous golden brown sheen. The beets will bubble slightly when it’s time to pull from the oven. Let stand before slicing.

Here's the Recipe: Beet and Goat Cheese Tart

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