Recipes and Cooking Beet and Onion Jam Galette 4.3 (3) 3 Reviews A combo of store-bought onion jam and garlic-herb cheese is the genius shortcut for this galette's creamy base. By Emily Teel Emily Teel Instagram Website Emily is a senior food editor at Better Homes & Garden based in McMinnville, Oregon. She was previously the editor-in-chief of Spoonful Magazine, the food and drinks editor for Statesman Journal, and a restaurant critic at The Courier Post. She began her food career in restaurants and working for nonprofit organizations supporting sustainable agriculture and hunger-relief organizations in Pennsylvania. She is a seasoned food writer, recipe developer, and food media content creator who has contributed regularly to Serious Eats, Wine & Spirits, Kitchn, Philadelphia Magazine, Eater, and Edible Communities publications. Her writing has also appeared in USA Today, Rachael Ray Everyday, and Huffington Post Taste, among others. Learn about BHG's Editorial Process Published on September 10, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 25 mins Total Time: 1 hr 40 mins Servings: 8 Jump to Nutrition Facts Ingredients ½ cup walnut pieces 1 ½ cup all-purpose flour ½ teaspoon salt ½ cup cold unsalted butter, cut into pieces (1 stick) 2 tablespoon sour cream 1 - 2 tablespoon ice water ½ cup plus 1 tablespoon onion jam or fig jam 1 5.3 ounce package semisoft cheese with garlic and fine herbs (such as Boursin®) 1 tablespoon chopped fresh thyme 1 pound red beets, trimmed, halved if large, peeled, and sliced 1/8-inch thick 1 tablespoon olive oil Chopped walnuts, toasted Directions In a food processor pulse walnut pieces until very finely chopped. Add flour and 1/2 tsp. salt; pulse to combine. Add butter; pulse until mixture resembles coarse bread crumbs. Add sour cream and 1 Tbsp. ice water; pulse until the mixture begins to come together, adding an additional 1 Tbsp. ice water if needed. Remove to a bowl. Knead dough gently until it comes together. Wrap pastry in plastic wrap, flattening into a disk. Chill 30 minutes. Preheat oven to 375°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out pastry to a 12-inch round. Transfer to prepared baking sheet. Spread 1/2 cup onion jam over pastry, leaving a 2-inch wide border. Spoon small mounds of cheese over jam. Sprinkle with thyme. Layer the beets on top, overlapping as necessary. Fold pastry edge over beets, pleating as necessary. Drizzle beets and pastry with oil and sprinkle with salt and ground black pepper Place a foil-lined shallow baking sheet on oven rack below galette. Bake 45 to 50 minutes or until pastry is golden brown, juices are bubbling, and beets are tender. Brush with remaining 1 Tbsp. jam while warm. Let cool on baking sheet on a wire rack 30 minutes. Garnish with toasted walnuts and additional fresh thyme. Serves 8. Rate it Print Nutrition Facts (per serving) 423 Calories 28g Fat 38g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 423 % Daily Value * Total Fat 28g 36% Saturated Fat 14g 70% Cholesterol 52mg 17% Sodium 300mg 13% Total Carbohydrate 38g 14% Total Sugars 13g Protein 6g Vitamin C 3.8mg 19% Calcium 44mg 3% Iron 1.8mg 10% Potassium 205mg 4% Folate, total 82.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.