So, I started this post on New Year’s Day thinking I would completely have enough time to finish it. I had the house quietly all to myself, with literally no plans to do anything at all except just flow through the day. And when I sat down to write this, it was sooooo painful. I just didn’t have anything to say out loud. And yet, because I had told myself that it was the perfect opportunity to FINALLY post one of the 15+ options of content that I’ve had sitting in a folder on my desktop for what feels like FOREVER, I tried to force the words to come out and it was incredibly awful. So, I walked away from it for a few days, and then a few days more, and then a few days more. And today, when I pulled up the post again to work it out, the only thing that felt right to do was to delete every single word that I had started, and start over. Sometimes things just work out better that way…
So let’s see….what’s new around here? Maybe that’s part of why it was difficult to get the writing going….there’s really not a whole lot new to talk about and I don’t really have any groundbreaking thoughts to share that wouldn’t just be filling space. I mean, I’m staring at a plant on my counter right now and thinking about how obsessed I am with filling our home with all the green things I can find. That’s kind of a new thing I guess? I’ve loved having plants inside for forever, but I just haven’t had luck with much of anything unless it’s outside in a garden, or a succulent that doesn’t need a ton of attention. And then Matt came home after Thanksgiving with tons of little mini plants to put around the house to decorate for Christmas, and they made me so, so happy inside every time that I saw them, that I made it a point to start collecting mini pots to continue with the green all through the new year. With his guidance, of course, because he’s quite honestly the plant whisperer and I have a lot to learn from him. I just love watching him tend them because it’s one of the many things that remind me that I’m sharing a life with one of the kindest and gentlest people that I know. And it makes my heart full…
I’m also having a major minimalistic purging moment which feels SO good. I’ve made it through a few drawers in my clothing dresser and even just walking by it feels better now…I love that feeling. I still need to make it into pretty much every corner, of every room in the house, to truly feel that airy feeling of letting go of excess. But I’m working on it. And although I do still have a bit of an issue with accumulating all of the props when I see something that I just have to have, I’m thinking that will be a work in progress for forever. But I’m definitely working on it. And I’m happy about that.
So let’s talk about food…
This post was a long time coming. Like, since October maybe, long time coming. It’s honestly one of my favorite starters or dinner sides ever not only out of its ridiculous ease, but also the incredible color that it adds to the table. The brightness from the beets along with the golden brown crust and deeply rich green all make for some visual deliciousness. Crumble just a little bit of tangy goat cheese over top while the tarts are still warm and you are in for one of the best flavor combinations out there. Done and done. ENJOY!!!
Roasted Beet and Kale Galette with Goat Cheese and Thyme
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, very cold
- 3 tablespoons plus 1 teaspoon ice cold water
- 1 tablespoon olive oil
- 1 large clove garlic, minced
- 1 large beet (red or yellow), scrubbed and sliced into 1/8 rounds
- 1 small sweet potato, sliced into 1/8 inch thick rounds (peeled or not depending on preference)
- 1 cup chopped fresh kale leaves
- 1/2 cup goat cheese crumbles
- 4 sprigs thyme, leaves removed
- salt and pepper to taste
- 1 egg beaten with 2 teaspoons water
- Place the flour and salt into the bowl of a food processor fitted with the blade attachment and pulse a few times to combine. Add in the butter and pulse 10-15 times until the butter is the size of small peas.
- With the food pro set to low speed, pour the water into the tube so that it can add itself slowly to the dough. Continue running the food pro until the dough starts to come together into a ball. When this happens, turn the dough out onto a lightly floured surface and form it into a disk. Wrap it tightly with plastic wrap and chill for 1 hour.
- Preheat oven to 400 degrees. Remove the dough from the fridge and roll it out to about 1/8 inch thickness. Use a cereal bowl or a sharp knife to cut the dough into 4, 6 inch circles. Gently toss the sweet potato, beets, and kale with the garlic and olive oil and season with salt and pepper to taste.
- Arrange the vegetables in a rough layer around the center of each dough round leaving a 1 inch border. Brush the crusts with the egg wash and sprinkle the thyme leaves evenly over top of each galette.
- Bake for 35-40 minutes until the crusts are golden brown, remove from oven and sprinkle with the goat cheese while still warm. ENJOY!!!