Walloon Beetroot and Apple Galette with Thyme
A rustic, sweet-savory tart featuring roasted beets and apples encased in flaky pastry, enhanced with fresh thyme and a hint of lemon. This belgian-inspired vegetarian (gluten-free-option) ready in about 85 minutes pairs beetroots, Granny Smith apples, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and diced into 1/2-inch cubes beetroots
- 2 medium, cored and sliced 1/4-inch thick Granny Smith apples
- 1 cup all-purpose flour
- 1/2 cup, cubed cold unsalted butter
- 3 tbsp ice water
- 1 tbsp, finely chopped fresh thyme leaves
- 1 tsp lemon zest
- 2 tbsp maple syrup
- 1 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Toss diced beetroots with 1 tbsp olive oil and roast on a parchment-lined baking sheet for 25 minutes until tender and slightly caramelized, stirring once halfway through.
- Step 2: In a medium bowl, whisk flour, 1/4 tsp salt, and 1 tbsp thyme leaves. Cut in cold butter until mixture resembles coarse crumbs, then add ice water and mix until dough just holds together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Step 3: Roll dough into a 12-inch circle on a floured surface. Arrange roasted beetroots and apple slices in the center, leaving a 2-inch border. Sprinkle with lemon zest and 1 tbsp thyme, then drizzle with maple syrup.
- Step 4: Fold the dough edges over the filling, pleating as you go. Brush the crust with remaining 1 tbsp olive oil and bake for 35-40 minutes until golden brown and the filling is bubbling.
Frequently asked questions
How long does Walloon Beetroot and Apple Galette with Thyme take to make?
Total time is about 85 minutes (45 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Walloon Beetroot and Apple Galette with Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beetroots from drying out.
Can I substitute ingredients in Walloon Beetroot and Apple Galette with Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Walloon Beetroot and Apple Galette with Thyme for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Walloon Beetroot and Apple Galette with Thyme gluten-free-option?
Yes — this recipe is tagged gluten-free-option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
