Beet & Onion Jam Galette

1 refrigerated pie crust

1/2 c. plus 1 T. onion jam or fig jam

1 5-oz. package semi-soft cheese with garlic and fine herbs (such as Boursin)

1 T. chopped fresh thyme, plus more for garnish

1 lb. red beets, trimmed, halved if large, peeled, and sliced 1/8" thick

1 T. olive oil

Salt

Black pepper

Chopped walnuts, toasted, for garnish

Set out pastry and allow to warm up per package directions. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Unroll pastry onto baking sheet. Spread 1/2 c. onion jam over pastry, leaving a 2" border. Spoon small mounds of cheese over jam. Sprinkle with thyme. Layer the beets on top, overlapping as needed. Fold pastry edge toward the center, pleating as needed. Drizzle beets and pastry with olive oil and sprinkle with salt and pepper.

Place a foil-lined baking sheet on oven rack below galette. Bake 45-50 minutes or until pastry is golden brown, juices are bubbling, and beets are tender. Brush with remaining 1 T. jam while warm. Let cool on baking sheet on wire rack for 30 minutes. Garnish with toasted walnuts and additional fresh thyme. 

Serves 8.

Adapted from Better Homes & Gardens magazine, Oct. 2020, p. 125.