Goat Cheese and Walnut Galette
Published April 23, 2013
Phil Kline for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups whole wheat pastry flour plus flour for rolling
¾ teaspoon salt
4 ounces (1 stick) unsalted butter, in pieces
2 eggs, 1 separated
1 clove garlic, peeled
2 scallions, trimmed and coarsely chopped
¼ cup flat-leaf parsley
12 ounces plain goat cheese
Ground black pepper
¼ cup chopped walnuts
Nutritional analysis per serving (6 servings)
25 grams carbs; 120 milligrams cholesterol; 445 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 19 grams saturated fat; 32 grams fat; 5 grams fiber; 311 milligrams sodium; 16 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400. Place flour and salt in food processor and pulse briefly to mix. Add butter and pulse until butter is cut to pea-size. Separate one egg and mix yolk with 7 tablespoons cold water. Open food processor and drizzle over flour mixture. Pulse until dough starts to come together. Add an additional tablespoon water if needed.
- Step 2
Roll dough on floured surface to make a circle about 14 inches in diameter. Trim edges for a neat edge. Place pastry on a baking sheet lined with parchment.
- Step 3
Turn on food processor (I don’t bother to wash it out) and drop garlic through feed tube to mince. Add scallions and parsley and process until finely minced. Beat together remaining egg white and whole egg; add to processor along with goat cheese. Process until smooth. Season liberally with pepper.
- Step 4
Spread filling in a 10-inch circle on pastry, leaving about a 2-inch border all around, then fold border over the edges of the filling, pleating it as you go. Scatter walnuts on top. Bake about 30 minutes, until filling is set and pastry is lightly browned. Serve hot or at room temperature.
Private Notes
Comments
I have made this several times. I love it. It makes a wonderful appetizer for a party. And you can serve it at room temperature. Delicious and easy.
This is really, really good! I didn't have whole wheat pastry flour, so I used a 50/50 mix of white whole wheat flour and cake flour. I wanted to have more manageable pieces to serve as an appetizer, so instead of rolling the dough into a large circle, I did a long rectangle instead (about 18' x 8"). To make it a bit prettier for serving, I sprinkled some parsley chiffonade on top. Will definitely make again.
Used 12 oz Humboldt Fog, rind and all. Pecans instead of walnuts since had a ton. Turned up oven to 450 for last10 minutes. Egg white wash with sea salt and a little more chopped pecans. It was so good and had the best caramelized finish. Definitely plan to make again.
This is really, really good! I didn't have whole wheat pastry flour, so I used a 50/50 mix of white whole wheat flour and cake flour. I wanted to have more manageable pieces to serve as an appetizer, so instead of rolling the dough into a large circle, I did a long rectangle instead (about 18' x 8"). To make it a bit prettier for serving, I sprinkled some parsley chiffonade on top. Will definitely make again.
Used 12 oz Humboldt Fog, rind and all. Pecans instead of walnuts since had a ton. Turned up oven to 450 for last10 minutes. Egg white wash with sea salt and a little more chopped pecans. It was so good and had the best caramelized finish. Definitely plan to make again.
Amazing and easy. Used humboldt fog with rind on, pecans since that’s what I had. Egg wash with sea salt and more chopped pecans on the crust. 450 for last 7-9 min or so left a beautiful caramelized finish. Will make again for sure!