Goat Cheese And Walnut Galette Food

GOAT CHEESE AND WALNUT GALETTE

Steps:

• PREPARATION Heat oven to 400. Place flour and salt in food processor and pulse briefly to mix. Add butter and pulse until butter is cut to pea-size. Separate one egg and mix yolk with 7 tablespoons cold water. Open food processor and drizzle over flour mixture. Pulse until dough starts to come together. Add an additional tablespoon water if needed. Roll dough on floured surface to make a circle about 14 inches in diameter. Trim edges for a neat edge. Place pastry on a baking sheet lined with parchment. Turn on food processor (I don't bother to wash it out) and drop garlic through feed tube to mince. Add scallions and parsley and process until finely minced. Beat together remaining egg white and whole egg; add to processor along with goat cheese. Process until smooth. Season liberally with pepper. Spread filling in a 10-inch circle on pastry, leaving about a 2-inch border all around, then fold border over the edges of the filling, pleating it as you go. Scatter walnuts on top. Bake about 30 minutes, until filling is set and pastry is lightly browned. Serve hot or at room temperature.

GOAT CHEESE AND WALNUT NIBBLERS

Steps:

• Preheat oven to 375.
• Lightly spread butter over bread and toast in oven; bread should have color, but still be soft. (Less than 10 minutes).
• Remove from oven and sprinkle slices with goat cheese crumbles; return to oven for about 3 minutes, until goat cheese is softened enough to spread.
• Remove from oven and spread out crumbles over toast; sprinkle with walnuts and drizzle with honey and a grind of black pepper over toasts!

CHARRED COURGETTE, LEMON & GOAT'S CHEESE GALETTE

Steps:

• The night before you make the galette, wrap the butter and put it in the freezer. When you're ready to make the pastry, put the plain flour, rye flour, thyme and sea salt in a large mixing bowl. Take the butter out of the freezer and wrap one end in foil, then use this to hold it as you coarsely grate the butter into the flour mixture. Unwrap the last piece of butter and carefully grate that in as well. Roughly mix everything, then add 5-6 tbsp cold water and mix swiftly with a cutlery knife to combine, then use your hands to bring it together into a dough and knead briefly. Wrap and chill in the fridge for at least 1 hr. Will keep in the fridge for up to two days.
• For the topping, heat a griddle pan or non-stick frying pan over a high heat until searing hot, then griddle the spring onions in two batches and on each side for 1-2 mins, or until you have achieved dark char marks. Set aside on a plate, then repeat with the courgette strips. You can do this the day before and keep the cooked vegetables in an airtight container overnight.
• Mix the mascarpone and goat's cheese with the lemon zest and parmesan in a bowl until smooth. Season to taste and set aside.
• Roll the pastry out between two pieces of baking parchment to a rectangle roughly 35 x 25cm. Peel off the top layer of parchment and spread the cheese mixture over the pastry, leaving a 3cm border. Top with the spring onions and brush the border with some of the beaten egg. Use the parchment underneath to slide the galette onto a baking sheet. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6 and put another baking sheet inside to get hot. Brush the edges with more beaten egg, then slide the galette, still on its paper, onto the hot baking sheet. Bake for 30 mins, then top with the courgette and bake for a further 5 mins, or until the pastry is golden brown and crisp at the edges. Serve with a drizzle of olive oil and scatter over some pine nuts, if you like. Goes well with mint sauce.

GOAT CHEESE AND LEEK GALETTE

Steps:

• Position rack in top third of oven; preheat to 450°F. Heat wine and butter in heavy medium skillet over medium-low heat until butter melts. Add leeks. Cover; cook until leeks are crisp-tender, about 4 minutes. Remove from heat. Mix in marjoram. Reserve 2 teaspoons egg; stir remaining egg into leek mixture. Meanwhile, unroll pizza dough on lightly floured baking sheet. Stretch or pull dough to 13 x 10-inch rectangle. Spread leek mixture over dough, leaving 1-inch border on all sides. Sprinkle cheese and pepper over filling. Fold 1-inch border in over filling. Brush folded edge with reserved 2 teaspoons egg.
• Bake galette until crust is golden brown, about 14 minutes. Cut galette into 4 pieces and serve warm.

GOAT'S CHEESE, PEAR & WALNUT TARTINES

Steps:

• Heat a griddle pan. Cut the pears into quarters or eighths, brush with the oil and season. Cook for a few mins until charred on all sides, then drizzle with the honey.
• Meanwhile, toast the bread. Spread with the goat's cheese and top with the sticky pears, chives and walnuts. Drizzle over the balsamic vinegar and serve with some dressed salad leaves.