Cheese Galette
5 oz farmers style goat cheese
4 oz ricotta cheese
3 oz mozzarella, grated
1/4 cup parmesan, grated
1/4 cup crème fraiche
4 sprigs chervil, minced
1/8 tsp allspice
To taste sea salt, ground pepper, ground coriander
See pie crust recipe
Method: Mix together cheeses, crème fraiche, chervil and spices; mix well. Set aside until dough is ready.
To assemble:
Roll out pie crust dough to about a 12 inch circle. Spread filling mixture over crust, leaving about an inch all the way around. Fold crust over the filling by gathering and tucking, leaving the center open, and rustic. Place onto sheet pan and bake 350°F for 25-30 minutes or until golden brown. Cool on rack about 10 min before removing from sheet. Serve at room temperature. Refrigerate leftovers.
5 oz farmers style goat cheese
4 oz ricotta cheese
3 oz mozzarella, grated
1/4 cup parmesan, grated
1/4 cup crème fraiche
4 sprigs chervil, minced
1/8 tsp allspice
To taste sea salt, ground pepper, ground coriander
See pie crust recipe
Method: Mix together cheeses, crème fraiche, chervil and spices; mix well. Set aside until dough is ready.
To assemble:
Roll out pie crust dough to about a 12 inch circle. Spread filling mixture over crust, leaving about an inch all the way around. Fold crust over the filling by gathering and tucking, leaving the center open, and rustic. Place onto sheet pan and bake 350°F for 25-30 minutes or until golden brown. Cool on rack about 10 min before removing from sheet. Serve at room temperature. Refrigerate leftovers.