If you love baking with seasonal vegetables, this savoury galette is one to bookmark. Made with a flaky olive oil pastry (no butter needed), this galette is filled with roasted beetroot, caramelised onion glazed in balsamic, and a generous layer of whipped feta. It’s hearty, wholesome, and vegetarian-friendly—perfect for lunch, a dinner party appetiser, or something special to share on a weekend afternoon.
The beauty of this galette lies in its rustic, unfussy form. You don’t need a tart tin or perfect edges—just roll the dough out, layer your filling, and fold the sides. It’s ideal for beginner bakers or anyone wanting a crowd-pleasing recipe that doesn’t feel too fussy.
What makes this galette shine is the contrast in textures and flavours. The mushrooms bring a savoury, umami richness. The beetroot adds sweetness and colour. The caramelised onion gives a deep, tangy note thanks to the balsamic glaze. And the whipped feta? Creamy, salty, and silky smooth—it ties everything together beautifully.
If you’re trying to eat more seasonal vegetables or want a pastry dish that doesn’t rely on dairy-heavy crusts, this is a wonderful place to start. Pair it with a simple salad and it becomes a complete, nourishing vegetarian meal.
Below, you’ll find the full recipe, plus tips for success and easy swaps if you’re out of certain ingredients.
This recipe uses my Olive Oil Pastry recipe, it’s so easy and simple to make!
Savoury Galette with Mushroom, Beetroot & Whipped Feta
Equipment
- Blender
- Oven
- 1 Brush
Ingredients
Filling
- 1 medium beetroot peeled and roasted until tender
- 1 small brown or red onion thinly sliced
- balsamic galze for caramelising the onion
- 1 tbsp olive oil
- salt and black pepper to taste
Whipped Feta
- 200 g feta cheese reserve a pinch for topping
- juice of 1 lemon
- 1 tbsp olive oil
Assemble
- 1 batch Olive Oil Pastry (link above recipe card)
- 1 egg for egg wash
- chives
Instructions
- Roast the beetroot: Preheat oven to 200°C (fan). Wrap the peeled beetroot in foil and roast for 40–50 minutes or until tender. Allow to cool, then slice into thin wedges or rounds.
- Caramelise the onion: In a small pan over medium-low heat, cook the sliced onion in a drizzle of olive oil until soft and golden. Add a splash of balsamic glaze and cook for another 2–3 minutes until sticky and fragrant.
- Sauté the mushrooms: In a separate pan, heat 1 tbsp olive oil. Add mushrooms and cook until golden and any moisture has evaporated. Season with salt, pepper, and herbs if using.
- Make whipped feta: Reserve a small portion of feta for the assembly. Blend feta, lemon juice, olive oil, and black pepper in a food processor or with a stick blender until smooth and creamy.
- Prepare the pastry: Roll the chilled olive oil pastry into a 30cm circle on baking paper. Transfer to a baking tray.
- Assemble: Spread the whipped feta (except reserved spoonful) over the centre of the pastry, leaving a 4–5cm border. Layer the beetroot, mushrooms, and caramelised onion over the top.
- Fold and bake: Fold the edges of the pastry over the filling, pleating gently. Brush the crust with egg or milk if using. Bake for 30–35 minutes or until the crust is golden and crisp.
- Serve: Let the galette cool slightly. Sprinkle with feta and fresh herbs before slicing.
Notes
- Make Ahead: You can roast the beetroot and prepare the fillings up to 1 day in advance.
- Serving Tip: Best served warm or at room temperature with a green salad or seasonal vegetables.
- Feta Swaps: Goat cheese works well in place of feta. For a vegan version, use a dairy-free feta alternative and skip the egg wash.
- Storage: Store leftovers in an airtight container in the fridge. Reheat in the oven for best texture.
- Pastry Tip: For best results, use my flaky olive oil pastry for your base!
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