Recipe Sweet and savory rhubarb and goat cheese galette
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Auteur : Christelle is FlabbergastingInternet : https://ici.radio-canada.ca/mordu/recettes/7978/galette-sucree-salee-rhubarbe-chevre
Prep: 20 min
Cook: 30 min
Returns: 4 servings
INGRÉDIENTS
PRÉPARATION
Cook: 30 min
Returns: 4 servings
INGRÉDIENTS
- Homemade or store-bought shortcrust pastry-225 g (1/2 lb)
- Egg, lightly beaten-1
- Milk or water-15 ml (1 tbsp)
- Unripened soft goat cheese, crumbled-90 g (3 oz)
- Rhubarb pieces-115 g (1 cup) or 1 stalk
- Salt and freshly ground pepper-To taste
- Honey-30 ml (2 tbsp), plus more for serving
- White sesame seeds-To taste
- Chopped unsalted pistachios-To taste
PRÉPARATION
- Place a rack in the bottom of the oven. Preheat the oven to 180°C (350°F).
- On a lightly floured work surface, roll out the dough into a disk about 25 cm (10 in) in diameter.
- In a bowl, mix the egg and milk to make the egg wash.
- Place the dough on a baking sheet lined with parchment paper. Brush the edge of the dough with egg wash to a width of about 5 cm (2 in).
- Spread the goat cheese and add the rhubarb pieces on top. Season lightly with salt and pepper. Drizzle the cake with honey.
- Fold the edges of the dough over, overlapping them slightly. Refrigerate the cake for 30 minutes (or freeze for 15 minutes). Brush the edges with egg wash. Sprinkle the cake with sesame seeds.
- Bake the cake for 30 minutes, or until the top and bottom are golden brown. Let it cool for 10 minutes.
- Drizzle the top of the cake with a little more honey, if desired. Sprinkle with chopped pistachios.
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