Dried Peach And Goat Cheese Galette Recipes

SUMMER VEGETABLE AND GOAT CHEESE GALETTES

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir green onions in the hot oil until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
• Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
• Gently flatten each puff pastry sheet with a rolling pin on a lightly floured surface. Cut each sheet into four squares. Lightly cut a border about 1/4-inch from the edges of each square using a sharp knife, not going all the way through the dough.
• Preheat oven to 400 degrees F (200 degrees C).
• Arrange puff pastry squares on a baking sheet; spread goat cheese mixture on each square. Top each square with onion mixture. Chill in refrigerator for 5 to 10 minutes.
• Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing vegetables to overlap. Season with salt and black pepper. Drizzle with about 1 teaspoon olive oil.
• Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.

DRIED PEACH AND GOAT CHEESE GALETTE

Steps:

• On a large piece of lightly floured parchment paper, roll out dough to a 17-by-10-inch rectangle, about 1/8 inch thick. Trim dough to a 15-by-8-inch rectangle. Transfer to a baking sheet, and fold dough onto itself to make a 1-inch border, keeping corners square. Chill dough until firm, about 30 minutes.
• In a saucepan, combine wine, 1 1/2 cups water, and the sugar. Bring to a simmer, and remove from heat. Add peaches to the hot liquid; cover, and let stand until liquid cools to room temperature, 45 minutes. Meanwhile, preheat the oven to 350°F.
• Beat the egg with 1 tablespoon heavy cream. Brush border of chilled shell with egg wash. Prick the bottom of the dough all over with a fork. Bake, rotating the sheet halfway through, until the crust is golden brown around the edges, about 20 minutes. Cool completely on a wire rack. The tart shell can be made 1 day in advance and kept, wrapped in plastic, at room temperature.
• Drain peaches, reserving soaking liquid. Cut the peaches diagonally into paper-thin strips. Purée the ends with 1/4 cup reserved soaking liquid in a food processor until smooth. Transfer 3 tablespoons to a medium bowl, and add goat cheese, remaining 1/4 cup cream, honey, lemon zest, thyme, and salt. Stir to combine, and spread evenly over the cooled tart shell. Arrange peach strips in a single layer on top of the goat cheese. Lightly brush the peaches with the reserved soaking liquid.
• Bake, rotating halfway through, until peaches just begin to lose their sheen, 10 minutes. Cool on a wire rack. Galette can be kept in the refrigerator, covered with plastic wrap, for up to 1 day. Garnish with thyme leaves just before serving.