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Blueberry Goat Cheese Gallette

August 28, 2012

Once upon a time I had to bring a dish to a house-warming brunch. Once upon a time I had far too many last season blueberries in the freezer still to be enjoyed. And always upon a time I have goat cheese in the fridge.

Okay not always, but when I don’t my fridge and I are quite sad.

If you have not already surmised, this dish was born out of both necessity and deliciousness. What more motivation do you need really? It really is as simple as can be, and is perfect for brunch or desert. I think gallette’s might be one of my new favorite things. After success with a zucchini and (surprise) goat cheese experiment earlier this summer, I was sold. It’s such an easy, rustic way to enjoy fruit (or veggies) plus cheese and pastry. Have I convinced you yet?


Crust from Smitten Kitchen
Servings: 8

1 cup flour
1/2 tsp sugar
1/8 tsp salt
6 Tbs butter, chilled
4-6 Tbs ice cold water
whites of 1 egg

3 cups blueberries
1 Tbs sugar
1 Tbs lemon juice
3 oz goat cheese

Combine the flour, sugar & salt in a medium mixing bowl. Using a pastry cutter, combine the butter by cutting into small pieces, until it is roughly the texture of cornmeal. Add the water 1 Tbs at a time until the dough comes together into one solid ball. Form the dough into a disk and refrigerate at least 30 minutes, preferably overnight.

When ready to use the dough, let it soften until easily malleable. Lightly flour a sheet of parchment paper and roll out into a large circle, 1/8 inch thick.

Preheat the oven to 375. In a medium bowl gently combine the blueberries, lemon and sugar. Carefully pour this mixture into the center of the circle of dough, spreading out the mixture until there is roughly 1 inch of dough remaining around the edge. Crumble the goat cheese over the top of the blueberry mixture. Carefully fold the edges of the crust up over the blueberries.

Keep the gallette on the parchment paper and place in the oven, preferably on a pizza stone, but a baking sheet will work just great as well. Bake for 30 minutes. Carefully brush the edges of the pastry with egg white, and return to the oven to bake for 15 more minutes, or until the crust is golden brown.

Allow to cool for 10-15 minutes – serve warm or at room temperature.

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