Recipe

a free-form shine

I’m right here

sunlight opening up the sidewalk,
opening up today’s breakfast black&white,
& I’m about to be
born again thinking of you

–Ted Berrigan, Many Happy Returns

Let’s keep this simple.

There’s no sun. I need sun. Imma slice sweet gold, dress their light in citrus, hug all their yellow tight with buttery, flaky pie dough and call it a damn good day. Don’t forget the green. Never ever forget the cheese.

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Golden Beet & Feta Galette

1 chilled pie dough (adapted from Justin Chapple)

  • 1 1/4 cups all-purpose flour
  • Kosher salt and cracked pepper
  • 1 stick unsalted butter, frozen
  • 1/3 cup ice water
  • tiny bit of orange zest if you’d like. that was a last sec decision for me and i loved it.

In a large bowl, combine flour, salt and pepper, zest. Grate frozen butter over the flour and gently toss together. Stir in 1/3 cup of ice water until the dough is evenly moistened. Knead super gently and quickly. Pat into a round disc and chill for 1 hour. I sometimes make-ahead the dough the day before and keep it in the freezer. In the AM I leave it in the fridge til ready to use.

Filling

3 small Golden Beets
1/2 red onion, thinly sliced
olive oil
1 orange, (for juice and zest)
good quality feta (softer kind)
dill
salt n pepper to taste

Boil beets, skin-on, til tender, about 35 minutes. Peel with hands under cool water. The skin should slide right off (this is my favorite part). Slice semi-thin and toss beets with a couple of squeezes of fresh orange juice, a bit of it’s zest, olive oil, salt and pepper, just enough to coat everything. Then add the sliced red onion along with as much dill as you can stand and toss once more.

Roll out your chilled pie dough, placing everything at it’s center, add feta everywhere, and fold. SIMPLE. I love it.

At 375 degrees, bake til dough seems golden. Everything must be golden. We want sun.

Top with more fresh dill and feta. 🙂

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