Beet, Sweet Potato and Hazelnut Galette

Sometimes the best ideas and recipes come from tinkering with ingredients you have in the fridge or pantry. Sort of like playing your own version of Chopped, you are forced to reimagine and create. This ridiculously good galette was the product of just that mind set. We had roasted some beets earlier in the week and forgotten to eat them, had a sad bag of a few hazelnuts sitting around, and a sweet potato that never made its way into roasted sweet potato fries. We had been wanting to experiment with adding nuts to our pie dough, so figured why not try the hazelnuts, as they always pair well with the earthy sweetness of beets. We randomly had some Boursin and cream cheese, so bam, this galette was born! Having made a galette a few weeks ago with raw beets, the roasted ones proved to be a better idea, and by slicing the sweet potatoes super thin on a mandolin, they also had time to bake and get all creamy. Hitting the sweet, the savory, garlicky, creamy, and crunchy  notes, our guests inhaled this tart, coming back for seconds and thirds! 

Beet, Sweet Potato and Hazelnut Galette
Makes one Galette that serves about 6 
 
½ Batch Hazelnut Pie Dough
2-3 beets, roasted and thinly sliced
1/2 large sweet potato, thinly sliced on mandolin
1 package garlic and herb Boursin cheese
½ c cream cheese
1 tablespoon of olive oil
¼ cup hazelnuts, roasted and roughly chopped
1-tablespoon honey
1 egg, whisked

 
Dough
(Makes 2 9 inch shells)
1 cup chilled butter
4 tablespoons vegetable shortening
2 cups all-purpose flour
½ cup hazelnuts
1-teaspoon salt
1-tablespoon sugar
7 tablespoons ice water 
2 teaspoons apple cider vinegar
 
 
Dough- Put nuts into the food processor. Pulse until nuts are ground. Add butter, shortening, flour, sugar and salt into food processor. Pulse until you have small pea sized pieces. Add apple cider vinegar and chilled water to the flour mixture and pulse until dough just comes together. Flip dough onto floured surface and push into a ball. Divide into two, and gently flatten each half into a disc. Wrap in plastic and let rest in fridge or freezer until ready to use.  If freezing the dough, put in fridge the night before you want to make the tart.
 
*You can also make the dough by hand. Add ALL the dry ingredients to a bowl. Cut butter into smaller pieces and add the butter and shortening to the flour. Cut with a pastry cutter or two forks until you have pea-sized pieces and mixture looks sandy. Add all your liquids and stir until dough just comes together, then turn out onto plastic and push into ball. Divide in two and follow above.
 
*To roast beets, wrap in tin foil, creating a little packet, and roast at 400 degrees until easily pierced with a knife.
 
Preheat oven to 375
 
Mix the cheeses together and set aside.
 
Roll out one disc of dough on a well-floured surface.  Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip.
 
Place cheese in center and spread out, leaving about an-inch rim around the sides. Alternating rings of beets and sweet potatoes, starting at the edge, leaving an inch, circle your vegetables, layering them slightly on top of each other until you have used them all. Drizzle with olive oil.
 
Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon.  You can stop here and brush with egg wash. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash.
 
Bake for 40-50 minutes until veggies are slightly browning and dough is brown.  If it browns too quickly cover with foil and keep baking.
 
Remove from oven and drizzle with honey and sprinkle the hazelnuts. Serve!
 
*You can also freeze before baking and then bake when you choose. It will take about 20 more minutes.