Fig and Baby Beetroot Galette with Goats Cheese and Pomegranate Molasses | Sarahlyn’s Kitchen

Ingredients

• 2 cups plain flour, sifted
• 125g butter, chilled, chopped
• 3 tbs caster sugar, plus extra for sprinkling
• 2 egg yolks
• 1/4 cup almond meal
• 1 tbs black chia seeds
• 6 figs, quartered
• 1 yellow baby beetroot, sliced thinly using a mandolin slicer
• 1 red baby beetroot, sliced thinly using a mandolin slicer
• 80g marinated goats cheese, marinated in extra virgin olive oil blend, garlic and thyme or plain goats cheese
• 2 tbs pomegranate molasses