Savory Cheese Galette

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Savory Cheese Galette Ingredients

FOR THE FILLING	1 1/2 Sticks cold unsalted butter;
1 lb Roquefort or Camembert;	; cup)
; rind discarded	2 lg Eggs; beaten lightly
1/4 c Heavy cream	1/4 c Sliced almonds; preferably
1/4 c Dry white wine	; blanched, toasted
1 lg Egg yolk	; lightly
2 tb All-purpose flour	An egg wash made by beating
3 c All-purpose flour	; yolk with 1 tablespoon
2 tb Sugar	Red grapes as an
1/4 ts Salt

Instructions for Savory Cheese Galette

Make the filling: In a food processor blend together the Roquefort, cut into pieces, the cream, the wine, the egg yolk, the flour, and salt and pepper to taste until the filling is smooth. In a bowl combine the flour, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the eggs and on a lightly floured surface knead the dough lightly for several seconds, or until it is combined. Divide the dough in half, form each half into a ball, and chill the dough, 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 of the dough rounds into the bottom and 3/4 inch up the side of a buttered 9-inch round cake pan, spread the filling evenly over the bottom of the dough with a narrow metal spatula, and sprinkle it with the almonds. Using the tip of the spatula, cleaned, fold the edge of the dough over the filling. Arrange the remaining dough round on top of the filling and with the spatula press the edge of the top round between the bottom round and the side of the pan, enclosing the filling and sealing the galette. Score the top in a diamond pattern with a fork, brush the dough with the egg wash, and chill the galette for at least 30 minutes and up to 8 hours. Bake the galette in the middle of a preheated 400F. oven for 50 to 55 minutes, or until it is golden brown, and let it cool in the pan on a rack for 10 minutes. Run a thin knife around the edge of the galette, turn the galette out carefully onto a plate, and invert it onto the rack. Let the galette cool completely and serve it, cut into thin wedges, with the grapes. Gourmet July 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: CheeseCuisine: Uncategorized

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