Blue Cheese Galettes Recipe
Photo: Peter Frank Edwards
Makes about 2 dozen
Ingredients
1 cup all-purpose flour
6 ounces blue cheese, crumbled
4 Tbsp. unsalted butter, at room temperature
2 tsp. chopped, fresh thyme, divided
1/2 tsp. honey, plus more for brushing
1/2 tsp. kosher salt
Fleur de sel, for garnish (optional)
Directions
In the bowl of a food processor, pulse the flour, cheese, butter, 1 teaspoon of the thyme, the honey and the salt to form a stiff dough. Spread the dough onto a sheet of parchment paper and shape into a log that is about 1 inch in diameter. Wrap the dough tightly in the parchment and twist the ends closed to smooth and shape the log. Refrigerate until chilled and firm, at least 2 hours and as long as overnight.
Preheat the oven to 375°. Line a baking sheet with parchment paper. Cut the chilled dough into 1/8-inch-thick rounds and place on the prepared baking sheet. Bake until pale golden and firm, about 15 minutes. Sprinkle the warm galettes with the remaining 1 teaspoon of thyme and a few flakes of fleur de sel (if using), pressing lightly to help the toppings adhere. Cool on the pan for 5 minutes, then transfer to a wire rack to cool to room temperature. Store in an airtight container at room temperature for up to one day.
From Le Creuset: A Collection of Recipes from Our French Table (Rizzoli), recipes created by Sheri Castle.
Ingredients
Directions
In the bowl of a food processor, pulse the flour, cheese, butter, 1 teaspoon of the thyme, the honey and the salt to form a stiff dough. Spread the dough onto a sheet of parchment paper and shape into a log that is about 1 inch in diameter. Wrap the dough tightly in the parchment and twist the ends closed to smooth and shape the log. Refrigerate until chilled and firm, at least 2 hours and as long as overnight.
Preheat the oven to 375°. Line a baking sheet with parchment paper. Cut the chilled dough into 1/8-inch-thick rounds and place on the prepared baking sheet. Bake until pale golden and firm, about 15 minutes. Sprinkle the warm galettes with the remaining 1 teaspoon of thyme and a few flakes of fleur de sel (if using), pressing lightly to help the toppings adhere. Cool on the pan for 5 minutes, then transfer to a wire rack to cool to room temperature. Store in an airtight container at room temperature for up to one day.
From Le Creuset: A Collection of Recipes from Our French Table (Rizzoli), recipes created by Sheri Castle.
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