Savoury Cheese Galette
- Ready In:
- 1hr 35mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
-
Filling
- 1 lb Roquefort cheese or 1 lb camembert cheese, softened and rind discarded,cut into pieces
- 1⁄4 cup heavy cream
- 1⁄4 cup dry white wine
- 1 large egg yolk
- 2 tablespoons all-purpose flour
-
Crust
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1⁄4 teaspoon salt
- 3⁄4 cup cold butter, cut into bits
- 2 large eggs, beaten lightly
- 1⁄4 cup sliced almonds, toasted lightly
-
egg wash made by beating
- 1 large egg yolk
- 1 tablespoon water
- red grapes, as an accompaniment
directions
- Make filling: In a food processor, blend together Roquefort (or camembert), cream, wine, egg yolk, flour and season to taste.
- Blend until filling is smooth.
- Make crust: In a bowl, combine flour, sugar and salt; add butter and blend until mixture resembles coarse meal.
- Stir in eggs and, on a lightly-floured surface, knead dough lightly for several seconds, or until combined.
- Divide dough in half, shape into balls and chill, wrapped in plastic wrap, for 1 hour.
- On the lightly-floured surface, roll out each ball of dough into a 10 inch round.
- Press 1 round into bottom and ¾ inch up the sides of a buttered 9 inch round cake pan.
- Spread filling evenly over and sprinkle with almonds.
- With a butter knife, fold the edge of the dough over filling.
- Arrange remaining dough round on top and, with the knife, press edges together, enclosing filling and sealing.
- Score top in a diamond pattern with a fork.
- Brush with egg wash and chill for atleast 30 minutes and up to 8 hours.
- Preheat oven to 375 degrees F (190C).
- Bake in the middle of oven for 50-55 minutes, or until golden-brown.
- Let cool 10 minutes.
- Run a thin knife around edge of galette.
- Turn out carefully and invert onto platter.
- Let cool completely and serve with red grapes and a green salad.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.