This dish was inspired by the wonderful André and Adélaïde over at Infinite Belly They have put together such a beautiful website with photos, drawings, stories and the most delicious recipes – it is one of my favourite places to visit. They also rescue cats – how perfect are they?
Anyway, they posted a recipe for a delicious looking gluten-free squash, beetroot and ricotta galette together with the lyrics from Leonard Cohen’s song The Partisan. I was going to make it – a tart that goes well with Leonard Cohen – of course I was going to make it. I had squash and beetroot from the garden and some home-made ricotta in the freezer. I didn’t have chestnut flour but reckoned that I could make it with regular flour. Then life got a bit crazy and before I knew it it was 7.30 at night, we were hungry and had to get up very early the next day – it was time for an emergency tart.
I grabbed some all-butter ready-rolled puff pastry from the fridge, spread it with some home-made parsley pesto that was lurking in the fridge, sliced up the beetroot that I had fortuitously already roasted and layered it on the tart with some leftover Innes Brick goat cheese.
I cooked it in a hot-ish oven until it was done then drizzled over some thick balsamic glaze and we ate it with leaves. It wasn’t a roast beetroot and squash galette, but it was lovely.
N.B. one day I will make the galette.