strawberry + goat cheese galettes

22 Jun

My parents came to visit and brought along some beautiful fresh, local strawberries (thank you!).  I had this recipe idea kicking around in my head for a while so I thought this was the perfect opportunity to give it a try.

Turns out it’s very good.

For the pastry I used this recipe for pasta frolla (sweet pastry dough) but cut the recipe by a third so I’ve included the reduced measurements for convenience.

I’m thinking a balsamic glaze drizzled over top, or maybe some fresh basil mixed in with the strawberries would be really tasty… but I could be wrong.  Eventually I’ll revisit this and see but in the meantime if any of you, you beautiful sophisticated intelligent readers, try a variation that works let me know.

Makes 5 galettes.

strawberry + goat cheese galettes

ingredients

pastry – from Kitchen Window

  • 2 c flour
  • 2/3 c confectioner’s sugar
  • pinch of salt
  • zest of 1 small lemon
  • 2/3 c unsalted butter, cut into 1/2 inch cubes
  • 2 large eggs

filling

  • 1 pint of fresh strawberries, sliced
  • zest of 1 small lemon
  • 2 tbsp sugar
  • 150 g goat cheese

preparation

For pastry – Mix flour, sugar, salt and lemon zest in a large bowl.  Add butter and mix with a pastry cutter until small, pea sized clumps are formed.  Add one whole egg and the yolk of the second egg (set the white aside for later) and mix until just combined.

Turn out onto a floured work surface and knead briefly, form into a disk and wrap in plastic wrap.  Refrigerate for at least 1 hour.

Remove the dough from the refrigerator about 30 minutes before using to make it pliable enough to work with.  Divide the dough into 5 chunks and roll each into a ball.  Roll each ball out on a well floured surface – they should be thin, rough edged circles – and transfer to a parchment lined baking sheet.

For filling – Combine strawberries, lemon zest and sugar.

Preheat oven to 350°F with a rack in the middle.

Top each rolled out pastry round with a heaping tablespoon of goat cheese and spread it, leaving a 2 inch border with no cheese.  Top the cheese area with a mound of strawberries and fold the pastry border up over the edges of the filling.  Repeat with each round.  Pile any leftover strawberry mixture in the middle of the pastries.

Remember that egg white we set aside?  If not that’s ok but if yes brush egg white over the pastry so it gets nice and crispy and shiny.

Bake for 35 to 40 minutes or until crust is golden-brown.

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3 Responses to “strawberry + goat cheese galettes”

  1. thejdsb June 22, 2012 at 11:14 pm #

    basil would be perfect

  2. Rachel July 2, 2012 at 7:16 pm #

    That looks so amazing!!! So do the salty-sweet cookies!!!!

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