Name: Beetroot and feta galette with za’atar and honey
Yield: Serves four
Cuisine: Israeli
Ingredients: 5 g parsley leaves, finely chopped; 1 tbsp za’atar; 5 g oregano leaves, finely chopped; 60 g ricotta; ½ tsp flaked sea salt; 1 tbsp oregano leaves, finely chopped; 1½ tsp caster sugar; 35 g wholemeal flour; 1 medium golden beetroot (100 g) (or just 300 g total of purple beetroots, if you can’t find golden); 1 large red onion, cut into ½cm-thick slices (170g); 2 tsp caster sugar; 80 g plain flour, plus extra for dusting; Salt and black pepper; 2 tbsp cider vinegar; 2 garlic cloves, crushed; 2 tbsp olive oil; 15 g unsalted butter; 1½ tsp thyme leaves, finely chopped; 90 g feta, crumbled into roughly 2cm chunks; 115 g unsalted butter, fridge-cold and cut into 1½cm cubes; 60 ml ice-cold water; 2–3 small purple beetroots (200 g); ½ tsp picked thyme leaves, to garnish; 1 egg, beaten; 15 g runny honey

Preparation info

Serves
four

Difficulty
Complex

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Beetroot, feta, ricotta, honey and thyme: some flavour combinations are just a match made in heaven. All wrapped up in some short, flaky, golden pastry and you’re welcome: our work here is done. Serve this with a green salad (the spicy herb salad, for example) alongside.

Getting ahead: There are lots of ways to get ahead here: the beetroot can be baked and sliced a day in advance, the onions can be prepared in full a day ahead and the pie cr