6 Sep 2011

My purple week end




I love the color of the beets, Beautiful. And of course, I love the flavor.Is another ingredient that I use for sweet and savory dishes, I wanted to get away from  beet salads and do something different.

I had a pizza dough leftover  in the freezer freezer that I had made during the week and beets still in the fridge




I thought in tart, but opt for an galette, but I choose it  for its shape than otherwise. For those who do not know, a galette is the term used to designate various types of flatten  and free-form tarts, that can be sweet or savory
And was what I did, filled with beets with truffle oil and shallots and dressing with sour cream 

And on Sunday we were at home with my in-laws and friends who stayed for lunch. My friend kindly offered to bring dessert.



What she brought us was delicious pears in Burgundy that we accompany with vanilla ice cream A cute color for a Sunday that started with rain and some hail, but with the passing of the hours turned into a beautiful and enjoyable day. That's how my week was., full of strong colors like glimpsing the spring







Hope you like it, despite the fact that maybe  are uncommon. This tarte / galette,  is delicious mainly for those who like beets as me

Have a nice week.






Ingredients

 Crust:


500g flour
50g yeast
1 teaspoon sugar
1 / 4 cup olive oil
Enough warm water
Salt to taste






For the filling


6 medium beets steamed, thinly sliced
2 tablespoons of white truffle oil
2 shallots, chopped
A pinch of sugar
Salt and pepper to taste






For homemade sour cream


220 ml double cream or a can of cream without serum
Juice of two lemons or one lime



Method:
  • Preheat oven to 220 ° C
  • In a bowl break the yeast with the sugar and three tablespoons of warm water. Reserve. Ready to use when the yeast foam and rise.
  • In a large bowl put the flour, salt, olive oil and yeast, mix and add more warm water until dough is smooth and elastic Let stand until doubled in size.
Meanwhile make the filling
  • In a pan put the truffle oil, heat and skip the shallots until translucent and soft. Add beets, sugar, salt and pepper. Saute for 5 minutes, Remove and allow to cool.
  • Open the dough and cut in circles close to the beets to contain, not close completely. Bring to the oven for about 20 minutes, remove and brush the dough with beaten egg, Bake for 10 minutes or until browned
For  homemade sour cream
  • Mix the cream with the lemon juice Let rest for 10 minutes at room temperature and then put into refrigerator until ready to serve
  • Makes 5 individual cakes

8 comments:

Dzoli said...

Beets are my fathers favourite.Thank you for this post I love to surprise him with new dishes:)

Colores said...

this lloks delicous and so healthy!! great pics!

Dominique said...

Tes photos sont toujours aussi belles... Bises!

Bev Weidner said...

I love beets, too! This looks absolutely fabulous!

beleye said...

qué coincidencia que el postre también estaba de color morado! Me gusta la idea de servir la remolacha en pizza. Lo voy a probar uno de esos días.

bellini said...

I grew up on beets and would nevernbe sble to turn this away from my kiychen.

Kala said...

Fantastic series of images. I love beets and the recipe sounds delicious.

kankana said...

Ilove making crostata and I still don't the difference between galette and crostata but they both taste awsm to me :) And with beets gorgeous.
That pear picture is so pretty .. i should try that too!