Cookwith

Name: Roast Beef & Horseradish Cream Savory Galette
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 sheet frozen puff pastry, thawed; 1 cup leftover roast beef, thinly sliced; 1/2 cup horseradish cream; 1/2 small red onion, thinly sliced; 1/2 cup shredded Gruyère cheese; 1 tbsp Dijon mustard; 1/2 cup arugula (plus more for garnish); 1 egg, beaten (for egg wash); 1 tsp olive oil; Salt and freshly ground black pepper, to taste

Roast Beef & Horseradish Cream Savory Galette

CrushedLemon1034

Transform your leftover roast beef and horseradish cream into a rustic, French-inspired galette that’s perfect for a casual dinner or a sophisticated lunch. The buttery puff pastry encases a savory filling of roast beef, Gruyère, and a touch of Dijon, balanced by zesty horseradish cream and peppery arugula. This galette is as visually stunning as it is delicious—easy to assemble, impressive to serve, and bursting with layered flavors and textures.

Ingredients

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll the puff pastry out into a 12-inch circle. Transfer to the prepared baking sheet.
Spread Dijon mustard in a thin layer over the center of the pastry, leaving a 2-inch border.
Layer the roast beef, red onion, and Gruyère cheese over the mustard. Drizzle with olive oil and season lightly with salt and pepper.
Fold the pastry edges up and over the filling, pleating as you go, leaving the center exposed.
Brush the pastry border with the beaten egg.
Bake for 25-30 minutes, or until the pastry is golden brown and crisp.
Remove from oven and let cool slightly. Spoon dollops of horseradish cream over the exposed filling and top with fresh arugula.
Slice and serve warm or at room temperature.