goat cheese galette

Adapted from  food52

Micheline made this galette today. Instead of the radishes she stir fried onions, red peppers and mushrooms. Will definitely make it this weekend. Looks great!

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ingredients

for the crust

4 ounces  unsalted butter

2 cups unbleached all purpose flour

6 ounces sour cream (not low fat or fat free)

2-3 tablespoons

1 pinch salt

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Combine flour and salt

Cut butter into flour / salt mixture, mix should be dry and crumble easily

Slowly add sour cream, while cutting flour / butter mix with a fork

If dough still looks a bit too dry add a tablespoon of icewater at a time until dough is a fully formed ball, wrap and refrigerate 10 minutes

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ingredients

for the galette

5 ounces chevre goat cheese

1 tablespoon sour cream (optional)

salt / pepper to taste

1 sour cream pie crust, see above

stir fry of onions, red peppers and mushrooms

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In a small bowl, combine goat cheese and use sour cream to soften to a spreadable texture, season to taste with salt and pepper

Roll out chilled pie crust to a roughly round shape and an even thickness

Spread the raw crust first with a thin layer of dijon mustard then with the goat cheese mixture

Fold the edges of the galette in, pinching or folding as you go

Bake the galette on parchment paper on the middle rack of a 350 degree oven for 20-25 minutes, check frequently for varying oven temps

Crust should be lightly brown and flaky, the goat cheese mix will be lightly cracked. Remove from oven to cool

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