The word galette comes from the old French word ‘galet’, which means rounded pebble. Made with puff pastry or flaky pie or tart dough (let’s just say pate brisee from here on out, it sounds more authentic and is shorter to write) a galette is a tart gone wild, free form. Like a tart, a galette can be sweet or savory but since the crust is usually thinner a lighter application of fillings is advised.
Rhubarb Gastrique and Goat Cheese Galette
One batch sweet pate brisee dough
4 ounces goat cheese
Approximately ¾ cup Rhubarb Gastrique
When I made the dough for my asparagus buttermilk tart I whipped up a sweet dough as well, that way I only had to clean the food processor once. I used the same recipe and just added sugar.
While the oven preheated to 425, I rolled out the dough into a roughly round shape about a ¼ of an inch thick (I probably could have gone a little thinner but the dough was getting warm) and then transferred it to a Silpat baking mat (parchment paper also works but I don’t have any) to make getting the galette in and out of the oven easier. Then I slathered on some of the rhubarb gastrique, leaving about two inches of dough bare along the outside edges. On top of that I sprinkled four ounces of goat cheese and then folded the edges of the dough in, overlapping or folding as necessary, leaving the center exposed. I transferred the Silpat directly onto the pizza stone that’s always in the oven and baked on the middle rack for 35-40 minutes until the dough was golden brown. Serve warm or at room temperature. Simple and delicious, thumbs up from all the neighbors I shared with.