Olive Oil Raspberry and Goat Cheese Galette
Galette is style of free form French pastry that can either have a sweet or savory filling. Typically, galette pastry crust is made using a flour and butter mixture. For our recipe, the butter is substituted for a mildly robust extra virgin olive oil, with similar flaky results. Fresh raspberries are tossed in a sugary-lime mixture before topping the goat cheese.
The pastry is baked until the berries has softened, cheese is bubbly, and the crust is a beautiful golden-brown. A light sprinkle of fresh mint finishes this show stopping galette. Best served as either and appetizer or as a dessert.
Olive Oil Raspberry and Goat Cheese Galette
Course: DessertCuisine: FrenchDifficulty: moderate4
servings30
minutes45
minutesThe EVOO dough can be made ahead of time (a day or two) and kept refrigerated until ready to use. You may need to knead the dough (if refrigerated for longer than described in this recipe) or apply a little more flour.
Ingredients
- Olive Oil Dough
2cupsall-purpose flour
1 teaspoonsalt
2teaspoonsgranulated sugar
1tablespooncider vinegar
1/2cup
mild to moderate intensity extra virgin olive oil1/4cupcold water
- Raspberry and Goat Cheese Filling
2 teaspoonscornstarch
2 teaspoonslime zest
1/3cupgranulated sugar
12ozfresh raspberries
1tablespoonlime juice
1teaspoonvanilla extract
4ozgoat cheese, softened to room temperature
1eachegg, beaten with 1 teaspoon of water
2tablespoons fresh mint, whole leaves or chopped
Directions
- Preheat oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, place flour, salt, and sugar, stir to combine. Slowly add vinegar, olive oil, and water to the flour, mixing on low speed, until a shaggy dough forms.
- Remove the dough from the mixer and transfer to a lightly floured work surface. Knead the dough for 5 minutes, adding more flour if needed if the dough is super sticky, or until smooth (the dough will resemble sugar cookie dough). Form the dough into a ball, cover, and refrigerate for 30 minutes.
- In a large bowl, place cornstarch, lime zest, sugar, raspberries, lime juice, and vanilla, stir to combine. Set the bowl aside.
- Once the dough has rested, remove from the refrigerator, unwrap, and roll out into a large circle on a lightly floured work surface, about 1/4 inch in thickness. Transfer the dough to a parchment lined baking sheet.
- Spread softened goat cheese around the center of the dough, leaving about 2 inches of border. Top the cheese, evenly, with the raspberry mixture.
- Gently fold the edges of the crust up and slightly over the filling, overlapping each fold as you work around the center, leaving a large visible ‘window’ in the center. Brush the exposed crust with egg wash and place in the oven.
- Bake for 30 – 40 minutes or until the crust is golden brown and fruit filling is bubbly. Remove from the oven and set aside to rest for 20 minutes before slicing and serving. Garnish with mint.
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