Beetroot, onion and thyme galette sitting on a wooden chopping board. A knife sits on a dusty pink napkin ready to cut and serve.
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This cheat’s gluten-free galette has the pastry base cooked separately to the topping, for fail-safe results every time (no soggy bottom on this pastry!). Assemble the galette just before serving to ensure the base remains crisp. Pre-cooked beetroot is a fuss-free way of preparing and enjoying the vegetable, which is delicious with thyme and lemon.

Beetroot, Onion & Thyme Galette

Recipe by Katy Beskow
Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer, Side Dish
Servings 4


  • 1 sheet of ready-rolled gluten- and dairy-free puff pastry
  • 1 tablespoon sunflower oil
  • 1 onion thinly sliced into rings
  • ½ teaspoon thyme leaves finely chopped
  • 300 g vacuum-packed cooked beetroot (about 3 small beetroots, drained of excess juice and thinly sliced
  • zest and juice of ¼ unwaxed lemon
  • generous pinch of sea salt


  • Preheat the oven to 220°C.
  • Unroll the pastry onto a baking tray and roughly fold in the corners and edges to form a 2cm border. Use a fork to prick all over the centre of the pastry, then bake in the oven for 12–15 minutes until golden.
  • Meanwhile, heat the oil in a frying pan, add the onion and cook over a medium–high heat for 4–5 minutes until softened. Scatter in the thyme leaves and cook for a further minute.
  • Carefully add the sliced beetroot to the pan and gently fry for 4–5 minutes, without breaking up the slices. Remove from the heat and squeeze over the lemon juice.
  • Remove the pastry from the oven, and carefully arrange the beetroot topping over the top. Scatter with the lemon zest and season with sea salt before serving.


This is an edited extract from Five Ingredient Vegan on a Budget by Katy Beskow published by Hardie Grant Books $39.99 and is available in stores nationally.
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