Add 2 tsp toasted caraway seeds to the basic pastry recipe. Fry 2 sliced onions in olive oil until soft. Add 1 tbsp balsamic vinegar and a pinch of sugar and fry for 3 minutes. Roll the dough into 2 x 25 cm (10 inch) circles directly onto baking paper. Spread the onion over the pastry circles, leaving a 3 cm (1¼ inch) border. Slice 200 g (7 oz) cooked beetroot (beets) and arrange on top of the onion. Fold the border over, pleating and pressing to form a neat edge. Slide the galettes on their paper onto baking trays and bake for 25 minutes in a 180°C (350°F/Gas 4) oven.