Gwillimdale Cookbook (8.5 x 11 in) - Flipbook - Page 33
Directions
1. Place the flour, cheese, pepper, and salt in a bowl. Whisk to combine.
2. Cut the butter into the flour mixture using a pastry cutter until it resembles a
coarse meal. Stir in the water and lightly knead until the pastry comes together
but don’t overwork the dough.
3 .Flatten the pastry into a disc and wrap it tightly in plastic wrap. Transfer the
dough to the fridge and chill for 1 hour.
4. While the dough is chilling, make the filling. Pour the olive oil into a large
skillet. Add the onions and a generous pinch of salt. Sauté until just translucent.
Reduce the heat to low and cover the pan. Let cook for 20 minutes, stirring
halfway through.
5. Add the garlic to the onions and return the lid to the skillet. Let cook for 5
minutes more. Add the vinegar and sugar and scrape up the brown bits at the
bottom of the pan. Take the skillet off of the heat and set aside to cool.
6. On a floured surface, roll the pastry out to a quarter-inch thickness. Using a
two-and-a-half-inch biscuit cutter, punch out a series of circles.
7. Working with a circle at a time, expand the circle slightly with your rolling
pin. Transfer it to a large baking sheet lined with a silicon mat. Spread a little
Dijon mustard in the center of the pastry circle and top with the onion filling.
Fold the edges of the pastry towards the center to form your galette. Repeat
with the remaining pastry.
8. Transfer the galettes to the freezer and preheat the oven to 375°F. Once the
oven is up, place the egg and water in a bowl. Beat to combine and brush the
mixture all over the galettes. Bake the galettes for 20-25 minutes or until
golden. Transfer to a cooling rack and let cool completely.
9. When ready to serve, beat the goat cheese and honey together. Transfer the
mixture to a small piping bag and pipe it onto the galettes. Garnish with chives
and lemon zest and serve.
Prepare Time
40 Minutes
Cook Time
25 Hour
www.gwillimdalefarms.com
www.gwillimdalefarms.com
Yield
13 Galettes
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