Beautiful galettes are filled with double the goat cheese flavour and decadence. Serve them up with a side salad for a tasty lunch or brunch idea.
Prep Time: 35 minutes
Bake Time: 30 minutes
1 small log (140 g) Ontario chevre (soft, unripened goat cheese), softened
1/4 cup (60 mL) chopped fresh parsley
1 tbsp (15 mL) dried oregano leaves
2 cloves garlic, minced
1 wheel (180 g) Ontario goat brie, sliced
1 cup (250 mL) thinly sliced roasted red peppers
3 green onions, thinly sliced
1 egg white, lightly beaten
1/2 tsp (2 mL) coarse sea salt
2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) salt
2/3 cup (150 mL) cold butter, cubed
1 egg yolk
1 tbsp (15 mL) cold water (approx.)
Pastry: In large bowl, combine flour, sugar and salt. Using a pastry cutter or two knives cut butter into flour mixture until resembles oatmeal.
In a small bowl, whisk together egg and egg yolk. Drizzle over flour mixture and mix until dough starts to form. Add water to bring dough together. Knead a few times and divide dough into 6 pieces. Roll out each piece onto floured surface to a 7 inch (17.5 cm) circle. Place them onto a large parchment paper lined baking sheet; set aside.
In a bowl, stir together goat cheese, parsley, oregano and garlic. Crumble over centre of each pastry circle leaving a 1 inch (2.5 cm) border. Top with brie, roasted red peppers and green onions. Fold edges over filling leaving a small vent hole in centre. Brush pastry with egg white and sprinkle with salt. Bake in 400 F (200 C) oven for about 30 minutes or until golden brown.
Let cool slightly before serving.
Makes 6 servings.
Per serving (1 galette): About 514 cal, 17 g pro, 34 g total fat (21 g sat fat), 36 g carb, 1 g fibre, 165 mg chol, 856 mg sodium. %RDI: iron 17%, calcium 23%, vit A 38%, vit C 28%
Source: Ontario Goat Cheese (ontariogoatcheese.ca)