Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Beetroot galettes with pea and radish salad recipe

Beetroot galettes with pea and radish salad recipe

0 ratings

The Tesco Real Food 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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2685kj
    640kcal     32%

  • Fat

    26g 37%

  • Saturates

    10g 49%

  • Sugars

    19g 21%

  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 81g Protein 15.3g Fibre 10.5g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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.

See more Savoury tart recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.