For more tips and tricks on how to make perfect flaky pie crust, check out this post!
Cut butter into small cubes and place in the fridge to firm up while you get the rest of your ingredients together.
In a medium sized bowl, whisk together the flour, parmesan cheese, and salt. Add in the cold butter and use your hands to press it into the flour mixture until you get quarter sized crumbs.
Add cold water and combine until dough forms a nice ball but is still slightly sticky.
Take the formed ball of dough and shape into slightly flattened disk.
Wrap the disk in plastic wrap and chill in the fridge for at least 30 minutes. This is important to keep the butter from melting so that the crust will be nice and flaky. The chilled dough is also much easier to work with for rolling out.
You can also make the pie dough up to 2 days in advance and store in the fridge until ready to use!
Assembly
Preheat your oven to 400°F.
Wash the golden beets (and peel if desired), then slice the beets very thinly (thick slices will take much longer to cook) and place in a large bowl.
Drizzle with olive oil and sprinkle with fresh thyme, salt, and pepper and toss gently to coat.
Lightly flour a clean surface. Roll out dough to about ¼ inch thick and about 12 inches across. If you want a cleaner looking galette, you can use a knife to trim the edges of dough to make a perfect circle but it's not necessary.
Place the dough on a parchment lined baking sheet.
Spread the goat cheese over the pie dough, leaving about an inch around the edges. Note: room temperature goat cheese will spread much more easily than cold!
Arrange the sliced beets on top of the goat cheese in overlapping circles.
Gently fold over the edges of the dough, overlapping as you go.
Brush the edges lightly with egg wash and sprinkle with a little flaky sea salt, if desired.
Bake at 400°F for 30-40 minutes or until the golden beets are cooked through and the crust is golden brown.
If desired, drizzle with a bit of honey after removing from the oven. Let rest for 5-10 minutes before serving.
Notes
This golden beet galette is best eaten the same day, but can be stored in the fridge for 2-3 days. You can serve it cold or warm it up in the oven at 350°F for about 5 minutes to crisp up the crust.