Goat Cheese Galette
6 servings
60 minutes
Galette with goat cheese is a simple yet exquisite dish of French cuisine that embodies the traditions of rustic baking. Its base is a thin, crispy dough that gently frames a delicate filling of sweet caramelized onions, ricotta, and tangy goat cheese. Olives add depth to the flavor while cumin brings subtle spicy notes. When baked, the galette takes on a golden hue and rich aroma that awakens the appetite. It can be served as a warm appetizer with a glass of white wine or as a standalone dish to enjoy its balanced taste and texture. It's an ideal choice for those who appreciate simplicity in preparation and the refinement of French gastronomy.
1
Sift flour and a pinch of salt into a large bowl. Add 3 tablespoons of olive oil and knead well. Gradually add water and knead until it forms a dough. Shape the dough into a disk and refrigerate for 30 minutes.
- Wheat flour: 125 g
- Olive oil: 4 tablespoons
- Water: 4 tablespoons
2
In a pan, heat the remaining oil and sauté the thinly sliced onion on low heat, covered, for 30 minutes. Add salt and half of the cumin. Let it cool.
- Olive oil: 4 tablespoons
- Onion: 2 heads
- Caraway leaves: 1 teaspoon
3
Preheat the oven to 180 degrees. Roll out the dough into a 30 cm diameter circle. Place the onion on the dough, leaving 2 cm edges empty. Top the onion with ricotta and sliced goat cheese. Add sliced olives on top and sprinkle with the remaining cumin. Create edges from the remaining empty dough.
- Goat cheese: 100 g
- Ricotta cheese: 125 g
- Pitted olives: 8 pieces
- Caraway leaves: 1 teaspoon
4
Mix the egg and cream and carefully pour over the filling. Place on a baking sheet and bake on the lower rack for 45 minutes. Serve warm.
- Chicken egg: 1 piece
- Cream: 3 tablespoons