Saturday, August 24, 2013

Nectarine-goat cheese galette

I ended up taking this in to work yesterday, because it was too pretty not to share with a bunch of people.

And delicious! And simple. It's really just crust, nectarines, and goat cheese. It would be even more delicious with, say, some arugula and chopped nuts sprinkled over the top; or some prosciutto; or a lemon juice-butter-herb sauce; or really anything. It's more of a savory tart, so it's easy to throw some salad or prosciutto on top and call it a meal.

From Spicie Foodie:

Olive oil pastry:
2 cups all purpose flour
⅓ cup extra virgin olive oil, or a light tasting one of your choice
⅓ cup cold water, plus extra if needed
pinch salt
½ tsp sugar

whole milk or egg wash for brushing
Nectarines cut into thin wedges, I used 5 large
1 large log of goat cheese

Pastry Instructions:
Mix the flour,salt and sugar until well combined. Make a well in center and add olive oil and water. Mix and knead into a smooth dough. Use your hands to gather the dough into a ball. Wrap with plastic wrap or place inside a plastic bag. Leave to rest in the refrigerator for 30 minutes.

After the 30 minutes of resting, preheat the oven to 375F, roll out dough to a large circle and to your desired thickness. Crumble and spread goat cheese around center, but leave about 1 inch or 2.5 cm of outer dough to be folded over later. Next arrange the nectarines on top of goat cheese, use as many as you like. Fold the extra outer dough over the toppings, like you see in the finished images. Brush the dough with a little whole milk or egg wash. Bake in center of oven for 20-25 minutes or until the dough feels crispy and is golden brown.

Allow to cool for 10 minutes.

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