Makes about 2 dozen


  • 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)


    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.

    Next Story