Meatless Monday – Beetroot, Carrot, Leek and Feta Galette

Upon returning from an exciting Scandinavian road trip I feel I need to detox. Firstly from alcohol, secondly from meat/fish. The Scandinavians have some incredible fresh fish, smoked shrimps and I’m sure you’ve all heard of the famous swedish meatballs. Let me tell you, Ikea’s meatballs are surprisingly good in comparison to the ones you’ll find in a proper restaurant.

Anyways, after 2 weeks my body has started to strike and seems to be craving vegetarian alternatives. And no, the new Ikea vegetarian hot dog does not count (although it is admittedly delicious). Meatless Monday has been around for long – high time to add it to my routine. Inspired by all the beetroot Scandinavians include in their dishes, especially hummus, I attempted a vegetable/feta galette. I went all out and even made the pastry from scratch, apologies for the rustic look. A great start to the week with perfect leftovers for lunch.

Beetroot, Carrot, Leek and Feta Galette


adapted from a friends farm to home vegetable subscription

serves 3-4

You’ll need
250g flour
1 tsp salt
110g butter, cold, diced
50ml cold water
200g feta, diced
3 tbsp olive oil
3 tsp of thyme and basil, chopped
1 garlic clove, crushed
1 onion, diced
2 beetroots
2 large carrots
1 leek
200g cream cheese
1 egg yolk

  1. To make your pastry combine the flour, salt, butter and water in a large bowl and knead until smooth. Roll out between two sheets of cling film into a circle, about 28cm in diameter. Your circle doesn’t have to be perfect – we are going for the rustic look.
  2. For the feta filling: mix the feta, olive oil, herbs, garlic, onion in a second bowl. Season with salt and pepper.
  3. Now peel and finely slice your beetroot and carrots. Chop the leek as you please. Season the vegetables with salt and pepper.
  4. Preheat your over to 175C fan assisted. Place a water filled mug onto the oven floor.
  5. Transfer your rolled out pastry to a baking sheet lined tray and spread with cream cheese, evenly.
  6. Leaving about 2cm of pastry free on all sides, layer your galette from the center alternating between the feta mixture and the vegetables (one layer feta, one layer veggies, one layer feta, one layer veggies, etc.).
  7. Finish by folding in the sides you intentionally left free, to give it a shape. Brush the edges with your egg yolk.
  8. Bake for about 30-35 minutes. Let it cool a bit before enjoying with a fresh green salad.
  9. Don’t forget to take your leftovers along for lunch.

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