The Dining Section of the New York Times had an interesting article about pairing chardonnay and goat cheese and suggested this recipe. Anybody try it? I think I will later this week. If you do, let me know how it turns out.
Goat Cheese and Walnut Galette
- TOTAL TIME
- 1 hour
- 1 1/2 cups whole wheat pastry flour plus flour for rolling
- 3/4 teaspoon salt
- 4 ounces (1 stick) unsalted butter, in pieces
- 2 eggs, 1 separated
- 1 clove garlic, peeled
- 2 scallions, trimmed and coarsely chopped
- 1/4 cup flat-leaf parsley
- 12 ounces plain goat cheese
- Ground black pepper
- 1/4 cup chopped walnuts
- 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.
- 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.
- 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.
- 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.
- 6 or more servings
- By FLORENCE FABRICANT