French Blue Cheese Galette
This is one of my favorites to serve with wine and fruit. It’s a nice change from just a regular cheese plate.
- ½ lb Roquefort or other strong blue cheese
- ½ lb cream cheese, room temp
- ¼ cup heavy cream
- ¼ cup dry white wine
- 1 large egg yolk
- 2 Tblsp flour
- Salt and fresh ground pepper to taste
- 3 cups flour
- 2 Tblsp sugar
- ¼ tsp salt
- 1 ½ sticks (¾ cup) cold, unsalted butter, cut into ½” cubes
- 2 large eggs, lightly beaten
- ¼ cup blanched almonds, toasted
- 1 large egg yolk lightly whisked with 1 Tblsp water
- Food processor with steel blade
- Large bowl
- Small bowl
- Pastry brush
- Plastic wrap
- 9” tart pan, I prefer the one with the removable bottom
- Rolling pin
To make filling:
- Add to bowl of food processor, both cheeses, wine, cream, egg yolk, and flour.
- Process until smooth. Season with salt and pepper.
To make pastry:
- In large bowl combine dry ingredients and mix to incorporate.
- Using pastry cutter or two knifes “cut” butter into flour until it is the size of peas.
- Add egg and knead briefly in bowl until combined.
- Divide dough in half and shape into two balls. Wrap in plastic wrap and flatten slightly. Chill in refrigerator for about 1 hour.
- On lightly floured surface* roll one of the dough balls to a 10-inch round and place in 9-inch tart pan. Pressing dough gently into corners and sides.
- Spread filling evenly in bottom and cover with almonds.
- Brush a little water on the very edge of dough. This will help seal.
- Roll out second dough into 10-inch round and place to cover , making sure to crimp edges to seal galette. Cut three small vents in top (this will allow steam to escape).
- Chill for 30 minutes.
- Meanwhile, preheat oven to 400°F.
- When galette has chilled, place in oven and bake for 50 minutes, or until golden brown.
- Remove from oven and allow to cool for 15 minutes. Turn out on plate and allow to cool completely.
What you should know
*This is a rich dough that is delicate. I avoid frustration by placing plastic wrap down on rolling surface and placing unwrapped dough directly on this. I then cover this with some additional plastic wrap. Then roll out to desired circumference. Carefully peel top plastic off. Slide rolling pin under dough (which still has bottom plastic attached). Lift up rolling pin and position dough over tart pan. Gently roll-off dough into pan and carefully remove remaining plastic. Repeat with top crust.
If you are in a hurry, you can use a pre-made crust. But, it will not be the same.