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Name: Savory Cheese Galette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: ; blanched, toasted; ; lightly; 1 lg Egg yolk; ; cup); An egg wash made by beating; 2 tb All-purpose flour; 1/4 c Sliced almonds; preferably; 1 lb Roquefort or Camembert;; 1/4 c Dry white wine; ; rind discarded; 1 1/2 Sticks cold unsalted butter;; 1/4 c Heavy cream; 3 c All-purpose flour; Red grapes as an; 2 tb Sugar; 1/4 ts Salt; 2 lg Eggs; beaten lightly; ; yolk with 1 tablespoon

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Savory Cheese Galette

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

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

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Nutrition

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Serving Size: 1 Serving (982g)
Recipe Makes: 1 servings

Calories: 1845
Calories from Fat: 174 (9%)

Amt Per Serving		% DV

	Total Fat 19.4g	26 %
	Saturated Fat 9.1g	45 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 2.7g
Cholesterol 250.5mg		77 %
Sodium 4981.8mg		172 %
Potassium 556mg		15 %
Total Carbohydrate 367.7g		108 %
	Dietary Fiber 10.9g	44 %
	Sugars, other 356.8g
Protein 42.1g		60 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1845

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