Beetroot and feta galette with za’atar and honey from Falastin: A Cookbook (page 173) by Sami Tamimi and Tara Wigley

Ingredients

za'atar
Buy Now
caster sugar
Buy Now
- King Arthur Baking - United States
Show all ingredients...

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy herb salad with quick-pickled cucumber

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Schooffiecooks on March 30, 2026

Used zucchini instead of beetroot, very nice!
AnitaNgaire on August 27, 2024

So very very very delicious. I made it vegan - substitutions for the butter, ricotta and feta - and it was great!
SheilaS on March 11, 2024

I thought this was great - like a master class in a savory galette with layers of flavor from the herbs in the crust, the garlic in the ricotta(I used homemade creamy ricotta and doubled the amount), the agrodolce onions, the beets, feta and finally more herbs. Yes, a bit of a project but the flavors were excellent and leftovers reheated beautifully the next day.
Lsblackburn1 on January 29, 2024

Lots of steps and I didn’t do the extra chilling for the crust. Came out great.
crandall57 on October 17, 2023

Delicious! I made a gluten free crust from Clean Cakes. We used sheep's milk cheeses. We made this again and I made the pie crust from Cannelle et Vanille Bakes Simple to use as the galette. This really made the dish even better than the first time. I'll make it this way again.
ezwriternc on May 21, 2023

I had puff pastry in the freezer so i used that instead of making my own. No regrets. Yes it still took a while but this was so good.
clkandel on September 24, 2021

As the other comments say, this is not a quick recipe to make. Next time (and there will be another time!) I'll make some of the components in advance as the recipe points out as options. So many flavors and they all come together deliciously.
DePollepel on August 26, 2021

delicious and very rustic
KarinaFrancis on October 04, 2020

I was building up a simmering resentment for all the steps in this galette, but all of that evaporated when I ate it. It was delicious, all of the (so many) components in harmony. Am I glad I tried it? Absolutely! Will I make it again? I’m not sure, I loved it but it was a lot of work for a smallish pie.
mondraussie on July 22, 2020

Nice, but not nearly as "wow" as I thought when reading the recipe and looking at the picture. And an awful lot of time and effort to basically bake some beetroot and onion in pastry, especially as previously commented it only makes a 4 person serving.
EmilyR on June 29, 2020

Great galette, but it does take a fair amount of time - making a portion, cooling / chilling it, again and again. It's a bit of work for a rather small 4 person serving, however I don't know that it would be great the next day. The crust is a must as is the za'atar.
Zosia on June 17, 2020

Fantastic tart! Very flavourful with enough tangy and sharp elements to balance the sweetness. I anticipated trouble making the crust based on the comments in the book but I experienced none; the dough wasn't at all sticky, it rolled out beautifully and baked into crisp, flaky layers. Apart from substituting dried oregano for fresh and cooking the onion at a lower temperature, I followed the recipe as written.