Rustic Caramelised Onion and Beetroot Galette

Ingredients

• 600g raw beetroots, tops removed and cut into large chunks
• 2 medium red onions (around 350g), peeled and chopped into eights

Roasted Seed Pastry

• 2/3 cup raw sunflower seeds
• 1/3 cup pumpkin seeds (pepitas)
• 1/2 cup rolled oats
• 1 cup buckwheat flour
• 1 Tbsp. tamari
• 1 Tbsp. tahini
• 1 flax egg
• 1/2 cup almond (or other plant) milk

Creamy White Bean Base

• 2 400g cans white beans (such as cannellini or butter beans)
• 1/4 cup almond (or other plant) milk
• 1 clove garlic, peeled
• 2 Tbsp. fresh thyme leaves (plus extra for garnishing)
• 1 tsp tamari

Balsamic Glaze

• 1 Tbsp. maple syrup
• 1/4 cup balsamic vinegar

Takes 90 minutes,serves 6.

Instructions

1. Preheat oven to 200°C (390°F) and grease a medium springform pan
2. Line two trays with baking paper and place beetroot and onions on two separate trays. Drizzle with a generous glug of olive oil and sprinkle of salt
3. Roast the onion for around 30 minutes and beetroot for 50 minutes until each are golden and caramelised
4. Meanwhile, make the pastry: place sunflower and pumpkin seeds in the oven for 5 minutes until just golden, then add to a food processor with the oats. Process until a course flour forms
5. Add buckwheat flour, tamari, tahini and flax egg to the processor and blend until just combined, then, with the motor still running, slowly pour in the milk until the dough comes together into a ball (you may not need all of the milk or you may need a dash more depending on the dryness of your flour mixture)
6. Lay a sheet of baking paper on the kitchen bench and place the dough in the centre. Place a second sheet of baking paper over the dough ball and use a rolling pin to roll out into a rough circle, around 1cm thick
7. Remove the top sheet and carefully flip the dough into the prepared baking tin, then peel off the second layer of baking paper. Press the dough into the bottom of the pan and leave the edges hanging. Set aside
8. In a food processor, blend all ingredients for the creamy white bean base and then spread over the base of the dough. Top with roasted beetroot and onions
9. In a small saucepan, combine maple syrup and balsamic vinegar and heat over medium heat for 5 minutes or until thickened and sticky. Pour over the galette fillings.
10. Carefully fold the edges of the dough inwards over the fillings, pressing together any cracks
11. Place in the oven for around 20 minutes until the pastry is perfectly golden, then remove and enjoy hot or cold