About the Dish

1 cup King Arthur Whole Wheat Flour
1/2 teaspoon PeachDish Salt
8 ounces Spring Onion
4 ounces Golden Beets
1 each Green Garlic
2 ounces Goat Cheese
1 ounce Sprouts
Per Serving
Calories 490
Total Fat 27 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 500 mg
Total Carbohydrates 53 g
Dietary Fiber 9 g
Sugar 5 g
Protein 13 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


Heat oven to 450° F. To make tart shells: In a mixing bowl combine flour and 1/4 teaspoon PeachDish Salt. Add 3 tablespoons olive oil. Mix with a fork to create pea-size bits. Add 1/4 cup ice-cold water all at once, and mix gently with with your hands just enough to form a crumbly dough. DON’T overmix. If there is still dry flour in the bowl, add a small splash (a teaspoon or less) of water, and mix gently to incorporate.
Lightly coat a baking pan with 1 teaspoon cooking oil; set aside. Divide the dough in half, and form each half into a flat, circular disc. Place on a clean, dry surface. Use a rolling pin or a straight sided bottle (like a wine bottle) to roll each piece into a 8-inch circle by rolling once, turning 45 degrees and repeating. Place dough circles onto greased pan, and transfer to refrigerator to chill.
Prepare your mise en place: Cut onions to separate white part from the green part. Halve whites lengthwise, and cut into 1-inch pieces. Cut bulbs into wedges that are the same thickness as the rest of the whites; cut greens into 3-inch lengths. Peel beets, halve lengthwise, and thinly slice crosswise. Remove and discard green garlic root. Halve garlic lengthwise, and thinly slice crosswise.
On another heavy baking pan, toss spring onion bulb wedges, whites and greens with 1 tablespoon olive oil and 1/4 teaspoon PeachDish Salt. Spread in a single layer. Roast in oven 6 minutes.
Remove pan from oven, and add beets and green garlic. Toss to combine, and spread in a single layer. Return pan to oven, and roast until all the vegetables are tender, 6-8 minutes more.
While vegetables are roasting, form galettes. Remove the pan with the dough circles from refrigerator. Spread half of goat cheese on the center of each dough circle, leaving about an inch of exposed dough all around the edge. Use your fingers to raise and crimp a 3/4-inch-high rim around each circle.
Spoon roasted vegetable mixture evenly into each round, leaving behind any liquid. Press rim in toward the filling, and pinch closed any holes that may have formed.
Bake until crust is set and lightly browned, 14-16 minute. Top with sprouts, serve hot, and enjoy!