Dried Peach And Goat Cheese Galette Recipes

APPLE GALETTE WITH GOAT CHEESE, SOUR CHERRY, AND ALMOND TOPPING

Steps:

• For the galette: Position a rack in the center and preheat the oven to 375 degrees F. Melt the butter in a large nonstick skillet over medium-high heat. Add the apples and sprinkle with the salt. Saute until almost tender, tossing occasionally, about 10 minutes. Remove the skillet from the heat. Whisk the sugar, spices and arrowroot in a small bowl until no cornstarch lumps remain. Sprinkle the spiced sugar and lemon juice over the apples in skillet, and toss to blend. Cool to lukewarm.
• Place a large sheet of parchment paper on the work surface. Unfold the pastry sheet on the parchment and sprinkle both sides lightly with flour. Roll out the pastry to 12-inch square, lifting, turning and sprinkling with more flour to keep from sticking. Cut off the corners (with a rounded cut), making a 12-inch-diameter pastry round.
• Brush the pastry all over with some beaten egg. Starting 2 inches in from the edge (to leave wide border), arrange the apple wedges close together in a circle on the pastry. Arrange the remaining apples in a smaller circle in center (ends may overlap first ring of apples). Fold the pastry border partially over the filling, pleating the pastry in loose folds. Brush the folded-up pastry border with some beaten egg. Slide the galette with the parchment onto a heavy baking sheet. Scrape the juices from the skillet over the apples. Bake galette until pastry edge is deep golden brown, 30 to 35 minutes.
• Meanwhile, make the topping: Toss the goat cheese, almonds and cherries in a medium bowl until evenly distributed (the cheese should remain in distinct pieces). Chill until ready to use.
• Remove the galette from the oven. Sprinkle the topping evenly over the filling. Return the galette to the oven and bake for 5 minutes longer to soften the cheese and cherries. Cool 20 minutes and serve warm, or cool for 2 hours to serve at room temperature.

BLOOD ORANGE & GOAT CHEESE GALETTE

Steps:

• In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Stir in oats. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate for 1 hour or overnight., On a lightly floured surface, roll dough to a 13-in. circle. Transfer to a parchment-lined 14-in. pizza pan. Refrigerate, covered, while preparing filling., For filling, cut a thin slice from the top and bottom of oranges; stand oranges upright on a cutting board. With a knife, cut peel and outer membrane from oranges. Cut along the membrane of each segment to remove fruit from 8 oranges. Thinly slice remaining 2 oranges; remove seeds. Place orange segments and slices between layers of paper towels to remove excess moisture; let stand while preparing filling. , In a small bowl, beat goat cheese, cream cheese, sour cream, honey, 1 egg yolk and salt until smooth. Spread over crust to within 2 in. of edge. Arrange orange segments over cheese mixture. Sprinkle with 2 tablespoons coarse sugar; dot with butter., Fold crust edge over filling, pleating as you go and leaving an opening in the center. Whisk remaining egg yolk and 1 tablespoon water; brush over folded crust. Arrange orange slices over crust to within 1 in. of edge. Sprinkle with remaining coarse sugar. Freeze, covered, overnight., Preheat oven to 375°. Bake until crust is golden and filling is bubbly, 60-70 minutes. Transfer tart to a wire rack to cool., For sauce, in a small saucepan, melt butter over medium heat. Add brown sugar, cream, honey and cinnamon; bring to a boil. Boil 1 minute, stirring constantly to dissolve sugar. Serve with galette.

PEACH-CHERRY GALETTE

Steps:

• Preheat the oven to 375 degrees F.
• Unroll the pie crust on a large baking sheet. Place the peach slices in the center of the crust, leaving a 2-inch border around the edge. Sprinkle the cherries over the peaches, and then top with the sugar and cinnamon. Pull up the sides of crust slightly and roll over towards the center, covering the filling by 1 to 2 inches. Bake until the crust is golden brown, about 20 minutes. Serve warm or at room temperature.

GOAT CHEESE AND LEEK GALETTE

Steps:

• Position rack in top third of oven; preheat to 450°F. Heat wine and butter in heavy medium skillet over medium-low heat until butter melts. Add leeks. Cover; cook until leeks are crisp-tender, about 4 minutes. Remove from heat. Mix in marjoram. Reserve 2 teaspoons egg; stir remaining egg into leek mixture. Meanwhile, unroll pizza dough on lightly floured baking sheet. Stretch or pull dough to 13 x 10-inch rectangle. Spread leek mixture over dough, leaving 1-inch border on all sides. Sprinkle cheese and pepper over filling. Fold 1-inch border in over filling. Brush folded edge with reserved 2 teaspoons egg.
• Bake galette until crust is golden brown, about 14 minutes. Cut galette into 4 pieces and serve warm.

SUMMER VEGETABLE AND GOAT CHEESE GALETTES

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir green onions in the hot oil until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
• Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
• Gently flatten each puff pastry sheet with a rolling pin on a lightly floured surface. Cut each sheet into four squares. Lightly cut a border about 1/4-inch from the edges of each square using a sharp knife, not going all the way through the dough.
• Preheat oven to 400 degrees F (200 degrees C).
• Arrange puff pastry squares on a baking sheet; spread goat cheese mixture on each square. Top each square with onion mixture. Chill in refrigerator for 5 to 10 minutes.
• Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing vegetables to overlap. Season with salt and black pepper. Drizzle with about 1 teaspoon olive oil.
• Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.

DRIED PEACH AND GOAT CHEESE GALETTE

Steps:

• On a large piece of lightly floured parchment paper, roll out dough to a 17-by-10-inch rectangle, about 1/8 inch thick. Trim dough to a 15-by-8-inch rectangle. Transfer to a baking sheet, and fold dough onto itself to make a 1-inch border, keeping corners square. Chill dough until firm, about 30 minutes.
• In a saucepan, combine wine, 1 1/2 cups water, and the sugar. Bring to a simmer, and remove from heat. Add peaches to the hot liquid; cover, and let stand until liquid cools to room temperature, 45 minutes. Meanwhile, preheat the oven to 350°F.
• Beat the egg with 1 tablespoon heavy cream. Brush border of chilled shell with egg wash. Prick the bottom of the dough all over with a fork. Bake, rotating the sheet halfway through, until the crust is golden brown around the edges, about 20 minutes. Cool completely on a wire rack. The tart shell can be made 1 day in advance and kept, wrapped in plastic, at room temperature.
• Drain peaches, reserving soaking liquid. Cut the peaches diagonally into paper-thin strips. Purée the ends with 1/4 cup reserved soaking liquid in a food processor until smooth. Transfer 3 tablespoons to a medium bowl, and add goat cheese, remaining 1/4 cup cream, honey, lemon zest, thyme, and salt. Stir to combine, and spread evenly over the cooled tart shell. Arrange peach strips in a single layer on top of the goat cheese. Lightly brush the peaches with the reserved soaking liquid.
• Bake, rotating halfway through, until peaches just begin to lose their sheen, 10 minutes. Cool on a wire rack. Galette can be kept in the refrigerator, covered with plastic wrap, for up to 1 day. Garnish with thyme leaves just before serving.