Rustic fall galette and aged goat cheese log

Method

1. Mix the flours, oil, and egg. Add salt and water little by little until you get a homogeneous ball.

2. Cover with plastic wrap and put it in the fridge for 1 hour.

3. Take the dough out and roll it out on a floured surface.

4. Place it on a sheet of parchment paper.

5. Cut the beets into thin slices and the butternut into small cubes.

6. Spread the beet out in the middle of the dough, leaving a border of about 2 inches.

7. Top with the butternut squash cubes and slices of the Soignon goat cheese log.

8. Fold the edges of the dough over the filling.

9. Add the thyme leaves, salt, and a drizzle of olive oil.

10. Preheat your oven to 190°C and bake for 25 minutes