We originally created this recipe to share on our fellow blogger’s Brendon the Smiling Chef‘s beautiful site, where he elaborates delicious recipes in Sydney, Australia. In turn, Brendon will soon share one of his favorite dishes with us!

Beetroot & squash galette 8 | Infinite belly

When they poured across the border
I was cautioned to surrender,
this I could not do;

I took my gun and vanished.

Old village house in Auvergne | Infinite belly

Hâchoir illustration | Infinite belly

Auvergne landscapes | Infinite bellyBeetroot & squash galette | Infinite belly

This song gives me the chills as I drive through the green pastures surrounding our cottage. Slowing down on the curvy road, the trunks of pine-trees turn to gold with sunrise. It could almost be the set of an old Hollywood movie, like the ones you see at the Universal Studios train ride. Vibrations rhythmically bounce around me inside the car as Leonard Cohen’s version of The Partisan takes my mind back in time with its descending steps of bass notes and arpeggio motif on guitar strings. His voice is dark like the deep of these woods.

By the forest at dawn | Infinite bellyAutumn flowers | Infinite bellyGlass illustration | Infinite bellyBeetroot & squash galette 5 | Infinite belly

An old woman gave us shelter,
kept us hidden in the garret,
then the soldiers came;

she died without a whisper.

Vintage cutlery & pepper grinder | Infinite bellyBeetroot & squash galette 7 | Infinite belly

It’s an English version of La Complainte du Partisan, a French resistance song from the second World War. At the time the Germans occupied the country, thousands of Jews, resistants, Communists… found shelter and hid in these very hills I drive by, these sleepy farms and villages like Le Chambon-sur-Lignon, where they survived thanks to the wilderness and the local villagers.Wooden spoon illustration | Infinite belly

there were three of us this morning 
I’m the only one this evening
but I must go on

the frontiers are my prison

Beetroot & squash galette 4 | Infinite belly

The song conjures so many images and feelings, things that I would rather not think about but that cannot be forgotten. I ask myself what it would have been like to be here 70 years ago, to be on the run from the Nazis and the collaborators. I can feel that the relationship to memory here is somewhat different. The soil was wounded in its flesh. The trees and walls and windows and fences would have stories to tell. Terrible stories. Beautiful stories too. It is an odd thing to wander around the silent remnants of anonymous, faceless crimes and rescues.

Hay & wood | Infinite bellyFunnel illustration | Infinite bellyBeetroot & squash galette 3 | Infinite belly

Oh, the wind, the wind is blowing,
through the graves the wind is blowing,
freedom soon will come;
then we’ll come from the shadows. 

Beetroot & squash galette 6 | Infinite belly

Squash, beetroot & ricotta
+ chestnut & rice flour gluten-free crust galette  |  Serves 4-6

The gluten-free crust:

  • 75g chestnut flour
  • 125g half-full rice flour
  • 20g ground toasted hazelnuts
  • a pinch of salt
  • 125 butter, cold & diced
  • 1 egg yolk (app. 20g)

Landscape & glutten-free crust | Infinite belly

  1. On a clean work surface, sift the chestnut flour, the rice flour and the ground hazelnuts. Add a pinch of salt and mix roughly. Add the cold diced butter and cut in the dough, sweeping up and gathering the blend in your hands and gently rubbing them against each other until the butter is integrated into the dry ingredients.
  2. Form a well and add in the egg yolk. Mix until it forms a homogenous dough, kneading as little as possible. Wrap in cling-film and refrigerate for 30 min.

    If you have a stand mixer, sift the powders and add the chopped butter directly in the mixing bowl. Mix on medium speed with the paddle until the blend gets the desired consistency. Then add in the egg yolk and keep beating until it starts forming a ball. Finish smoothing out by hand, shape into a ball and flatten it down. Wrap in film and refrigerate.
    Ornament illustration | Infinite belly Beetroot & squash galette 9 | Infinite belly

The squash, beetroot + ricotta filling:

  • 2L beef or vegetable stock
  • 2 medium-sized beetroots, peeled
  • 1/4 butternut squash, peeled
  • 4 tbsp fresh ricotta cheese
  • a few rosemary sprigs
  • 2 tbsp sunflower seeds
  • 1-2 tbsp liquid honey
  • olive oil
  • fleur de sel & black pepper

Vintage cleaver | Infinite belly

  1. In a pot, bring the stock to a boil and cook the peeled squash for app. 25 min or until soft, remove it and cook the peeled beetroots the same way (for app. 25 min or until soft). You can also cook both vegetables together but your squash will get colored by the beetroot.
  2. Strain, leave to cool and cut into thin slices.
  3. Dust your work surface and roll out the dough into a circle until it is app. 3 mm thick (no need to trim it). Poke holes with a fork and transfer onto a sheet of parchment paper and a baking sheet. Lay out the vegetable slices on the crust, alternating between squash and beetroot and leaving an app. 3 cm edge to fold.
  4. Add spoonfuls of fresh ricotta cheese, rosemary sprigs, sunflower seeds and drizzle with honey & a little olive oil. Season to taste. Fold the edge all around the galette.
  5. Bake for app. 30 min in a preheated oven at 190°C or until the dough is crunchy and the vegetables nicely colored.

Hand & landscape | Infinite bellyLogotype medalion

Squash & beetroot galette pinterest | Infinite belly


22 thoughts on “Serendipity

  1. I have been using chestnut flour quite a bit recently, so this crust really intrigues me. You’ve given me another one to try. Gorgeous pictures as always. Your post reminded me of our house in France – it was used as the Nazi headquarters during the war, and I was spooked by the history that it must have seen.

    Liked by 2 people

    1. Thank you Hilda! Yes the chestnut flour is delicious in this crust — hope you like it!
      How spooky indeed… It’s true it can be difficult to find your place in areas, buildings, villages that have a particular history (at least one that is still remembered).


  2. Gorgeous post. I had always assumed Leonard Cohen wrote The Partisan as he’s a songwriter/poet and speaks French. Love his version of this song – so haunting and evocotive. I can’t imagine what much of Europe was like and that time. The galette looks delicious, too!

    Liked by 2 people

  3. That looks delicious-definitely want to try it. We’re going to grow some veg this year, including beetroot, so will be a perfect opportunity to show it off. I haven’t heard of chestnut flour before (maybe I’m behind the times!). Can you get it in supermarkets or is it something you need to get from specialist shops?

    Liked by 1 person

    1. Thank you Georgie!
      How exciting to grow your own vegetable patch :). Chestnut flour is not that common I guess; but it’s got a delicious nutty taste. We buy ours in the organic section of our supermarket but it may vary depending on where you live… I believe you should be able to find it in your local organic store though.
      Now I had just had a look at your latest article and I’m craving pasteis de nata — one of our all-time favorites too!! The ones you made are gorgeous…

      Liked by 1 person

      1. Thanks for the tip – will have a hunt around for chestnut flour – if not I’ll try it with normal flour – unless you can recommend something else? Maybe spelt flour (although I guess you wouldn’t get any sweetness from it).
        Yes, the pasteis de nata were a success :)

        Liked by 1 person

  4. This has most of the vegetables in it that I don’t care for much, plus a flour that I’ve never heard of, but the photos are really great and I like the writing too! I’ll stick to that well know national dish of Wales: Welsh rarebit…cheese on toast.


    1. Ahaha thank you Paul — yes some ingredients (like beetroot…) may not sound exciting but it did turn out good. It’s all in the roasting. Even though cheese on toast is indeed hard to beat!
      Your drawings are great by the way x


  5. Wonderful post. I love Leonard Cohen’s music and also have some of his books of poetry – which are great. Love the galette – I am going to make it at the weekend as we have lots of beetroot in the garden.

    Liked by 1 person

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