This delightful appetizer ticks more than a few boxes on the list of must haves for an easy entertaining appetizer. It seems like there are a lot of ingredients, but I promise this goes together quickly. The gallette is buttery and flaky and the cheese mixture is rich and delicious. Topped with the Spring herb salad, it makes for one perfect bite. The bonus is this recipe makes a generous helping of servings.
To get started, gather up your ingredients. You’ll need:
For the Pastry:
- 1 1/2 C Flour
- 9 T Kerry Gold butter, diced into 1/2″ cubes
- 1 t Thyme
- 1/4 t Salt
- 1/2 t Pepper
- 1/3 C Cold water
- 1 T Kerry Gold butter, melted (Used to brush the pastry edges just prior to baking)
For the Filling:
- 5 oz. Goat cheese
- 4 oz. Ricotta cheese
- 3 oz. Mozzarella cheese, grated
- 1 oz. Parmigiano cheese, grated
- 1/4 C Sour cream
- Juice of 1/2 lemon
- Salt & pepper to taste
- 2 t Thyme
For the Salad:
- 1 t Corse ground dijon mustard
- 1 T Champagne vinegar
- 1/2 t Agave
- 1/2 Shallot, finely diced
- 1/4 C Olive oil
- 2 T Canola oil
- 2 T Dill, chopped
- 1 T Parsley, chopped
- Salt & pepper to taste
- 4 C Spring or baby field greens
Begin with the pastry by combining the flour, diced butter, thyme, salt and pepper into the bowl of a food processor. Let’s just take a moment to pause on the wonderful-ness that is Kerry Gold butter.
So delicious, so fattening, so worth the extra dollar or two at the store. OK, back to our regularly scheduled programming…..
Blitz until the mixture resembles small pea-sized crumbles. Slowly begin adding the ice-cold water to the processor and mix until the dough comes together. You may not need to add all the water. Shape dough into a disk, wrap in plastic and set in the refrigerator for a half hour.
While you are patiently waiting for the dough to cool in the ‘fridge, begin making the cheese mixture. Combine all the filling ingredients except the thyme in a bowl and mix to combine. Set the cheese mixture aside and make the dressing.
Combine the mustard, vinegar, agave, and shallot in a small bowl. Slowly stream in the oils while whisking the mixture in a bowl. Continue mixing until an emulsion forms. Add in fresh herbs and salt and pepper to taste. If you substitute dried herbs for this dressing be sure to cut the measurement in half. I would also make the dressing a day in advance so the flavors had time to permeate the dressing.
Heat the oven to 350 degrees.
Remove the pastry from the refrigerator and roll out on a floured surface until the pastry is about 1/2″ thick. Transfer the pastry to a lined baking sheet and fold up the edges to create a damn that will hold the cheese mixture. Spoon the cheese mixture into the filling, being sure to push the mixture up to the edges of the pastry damn. Brush the edges of the pastry with the melted butter and top the entire pastry with a sprinkle of thyme reserved from the filling.
Place in the middle rack of the oven and bake until golden brown, approximately 35-40 minutes. Remove from the oven and allow to cool for five minutes.
While the galette is cooling, mix field greens with dressing. Slice the galette and top with a small portion of the dressed salad. Enjoy!
Try hard not to think about the amount of butter and cheese you are consuming. Remind yourself that there is SALAD on the top so it’s CLEARLY a HEALTHY choice.
The pastry is delicious warm or at room temperature so this is wonderful as a brunch option or rich appetizer for a dinner party with some nice wine.