Beet Goat Cheese Galette

What to do

Add the flour, salt and butter to a food processor and pulse a few times until a coarse dough forms with some pea-sized pieces of butter. Add the water and pulse until the dough starts to come together. If the dough is too dry, add another tablespoon of ice water.

Form the dough into a ball, wrap in plastic wrap and refrigerate for at least 1 hour (or up to overnight).

Roll out the dough on a lightly floured surface into a 14-inch circle. Transfer to a parchment paper-lined baking sheet.

Spread goat cheese on dough, leaving a 2-inch border. Spread fig jam over goat cheese. Arrange beets on top of goat cheese/fig jam. Fold the edge of the dough up and over the filling.

Brush the dough with egg wash, then bake for 40-50 minutes, until golden brown and flaky.

Remove from oven and garnish with hazelnuts, herbs and a drizzle of honey.