Beetroot Galettes

Method

1. Preheat the oven to 200°C. Place the beetroot on a large piece of tin foil. Add the vinegar, sugar, salt and pepper and wrap to enclose. Place on an oven tray and cook for 40 minutes or until tender. Set aside to cool.
2. Thinly slice the beetroot using a mandolin or knife and toss in the cooking liquid. Set aside.
3. Roll out the puff pastry and sprinkle with ½ of the parmesan. Fold the pastry over and roll it out again, laminating the cheese into the pastry. Repeat this step with the remaining parmesan and then roll out the pastry and cut out six 10 to 15 cm rounds. Place pastry rounds on an oven tray.
4. Place the ricotta, sautéed onions and feta into a small bowl and mix to combine.
5. Spoon 1 tablespoon of onion and cheese mixture onto each pastry round and spread in the centre, leaving a border on the outer edges (save some cheesy onion mix to garnish)
6. Top with a few pieces of roasted beetroot and fold the edges of the pastry in, pressing and crimping lightly to seal.
7. Brush the pastry with egg wash.
8. Bake for 30 minutes, or until the pastry is golden. Cool, top with remaining cheesy onion mixture, sprinkle with fresh chives and serve.