blackberry & goats cheese galette.
Dietary: Vegetarian & nut free
Total Time: 1 hour and 10 minutes
Cook Time: 30 minutes
Rest Time: 30 minutes
Prep Time: 10 minutes
Makes: 4-6 serves
Galette Dough Ingredients:
1 ½ cups spelt flour
2 ½ tablespoons white sugar
Pinch of salt
115g unsalted butter, chopped into small cubes and almost at room temperature
4 tablespoons ice-cold water
Galette Filling Ingredients:
255g fresh blackberries
70g Yarra Valley Cheese Fresh Goats Cheese
1 small lemon, rind grated
2 tablespoons fresh thyme leaves
1 egg yolk, lightly whisked
2 tablespoons white sugar
Honey to serve
Method:
In a large mixing bowl, sift the spelt flour, white sugar and salt. Use a whisk to combine well.
Add the chopped butter cubes and use your hands and fingers to cut it into the flour mixture. The end result will be fine wet sand-like crumbs that have darkened in colour.
Add 1 tablespoon of ice-cold water at a time, until the dough is pliable and able to be rolled into a round ball.
Place the round and smooth ball of dough onto a flat surface and use a rolling pin to gently and slowly roll it down to a 2-inch thick disc. Cover with cling wrap and place into the fridge for 30 minutes so that the butter can harden again.
Preheat an oven to 200 degrees and line a baking tray with parchment paper.
Remove the dough from the fridge and place onto a hard and flat surface. Use the rolling pin to roll the dough out to the size of a standard large plate.
Fill the inner center of the dough with crumbled goats cheese chunks, top with the blackberries and top with the lemon zest and thyme.
Use your fingers to gently lift the outer circle of dough over the filling to form a galette. Galettes are very homestyle and rustic so this doesn't need to be perfect!
Brush the exposed outer dough with the egg wash and sprinkle the entire galette with the white sugar.
Carefully transfer the galette to the baking tray and place it in the oven for 30 minutes or until golden, fragrant and crunchy to touch.
Remove from the oven and drizzle with honey to serve.
Allow the galette to cool before slicing into it.
Consume immediately.
