Smoked beetroot galette

For roasted beetroot, preheat oven to 200°C fan-forced. Place a large piece of foil (about 40cm x 40cm) on a baking tray; arrange beetroot, shallots, garlic, thyme, butter, liquid smoke and half olive oil in a single layer on foil, season and wrap tightly to enclose. Roast until beetroot and shallots are tender (40-45 minutes). Stand to cool slightly. Peel beetroot. Cut beetroot and shallots into wedges and halves; transfer to a bowl with vincotto and remaining olive oil, toss to coat and season. Reserve whole roasted garlic for goat’s cheese filling.

Meanwhile, for pastry, combine flours, parmesan and ½ tsp sea salt flakes in a bowl, rub butter to form coarse crumbs, then stir in fennel seeds and 60ml iced water. Lightly knead with hands until dough comes together. Wrap in plastic wrap and
refrigerate until chilled (1 hour). Roll out between 2 sheets of baking paper to a rough 30cm round. Transfer to an oven tray lined with baking paper and refrigerate until firm (1 hour).

For goat’s cheese filling, combine all ingredients in a bowl. Squeeze roast garlic from its skins, mash with a fork, then stir through filling. Season.

Reduce oven to 180°C fan-forced. Place a heavy oven tray in oven to heat. Spread filling over pastry round, leaving a 4cm border. Arrange beetroot mixture on top, fold uncovered edges over, pinching slightly to seal. Brush pastry edge with beaten egg, then scatter with bagel seasoning. Carefully transfer to preheated oven tray and bake until pastry is golden brown (25-35 minutes). Stand to cool slightly (15 minutes), then cut into wedges, drizzle with extra oil and serve scattered with herbs.