Preheat the oven to 180C / 350F. Spread the beetroot and onions on two separate trays. Drizzle a tablespoon of olive oil over each, tossing to coat. Roast the onions for 40 minutes and the beetroot for an hour.
While the vegetables are roasting, let’s make the pastry. Using a food processor, mix the cake flour and a pinch of salt briefly. Add the butter cubes to the flour mixture and pulse until it resembles breadcrumbs.
Gradually add the ice-cold water and pulse until the dough comes together. Wrap the pastry in cling film and store it in the fridge until you’re ready to use it.
Once the veggies are roasted, roll the pastry out into a rustic round shape on a floured surface. It doesn’t have to be perfect; that’s the beauty of a galette!
In a small pot, combine the brown sugar and balsamic vinegar. Allow this to bubble for about 5 minutes until it transforms into a thick, syrupy consistency.
Toss the roasted beetroot and onions together in a bowl, then place them in the center of the pastry round.
Drizzle the balsamic syrup over the vegetables and season with sea salt and freshly ground black pepper.
Fold the edges of the pastry over the filling, pinching to seal. Brush the top with either melted butter or a beaten egg for a golden finish.
Bake in the preheated oven for 25 to 30 minutes or until the pastry turns golden brown. It should look deliciously inviting!
Remove from the oven and shave the cheese over the top. Serve warm or cold, and watch your loved ones savor every bite!
