Candy Cane Beet Galette
This Baby Stripe Beet Galette is as festive as it gets, thanks to those gorgeous candy cane beets! Perfect for cozy gatherings or as a show-stopping side for your holiday table. With layers of garlicky goodness, flaky pie crust, and those signature sweet beets, this recipe is almost too pretty to eat… almost.
Ingredients:
1 store bought pie crust
1 egg to brush edges with
5 sliced beets
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper
1/4 cup garlic spread (we prefer Toom)
Instructions:
1. Toss sliced beets with olive oil, garlic powder, salt and pepper. Set aside.
2. Roll out crust on a baking sheet lined with parchment paper to a 10 inch circle.
3. Spread crust with the garlic spread, leaving a 1 inch edge. Layer beets on top.
4. Layer sliced beets in a circular pattern working inward or outward - leave a 1-2 inch edge on outside of circle.
5. Fold this edge over one section at a time. Brush exposed crust with whisked egg wash and sprinkle with flaky salt.
6. Bake at 400 F for 30-35 mins.
