Root Vegetable And Farmers Cheese Galette
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2.5 cups
Unbleached All-Purpose Flour1 tsp
Alt (kosher)1 tsp
Granulated Sugar3 tbsps
Vodka (chilled)1.5 tbsps
Butter1 tsp
Kosher Salt170 g
Farmer Cheese (drained)1 tsp
Dijon Mustard1 tbsp
Champagne1.5 tsps
Lemon Juice1 tsp
SugarDirections:
1
Make the dough: In the bowl of a food processor, pulse the flour, salt, and sugar
2
Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds
3
With the machine running, add vodka and 2 tablespoons ice water and process until the dough just holds together, about 30 seconds
4
Squeeze a small amount of dough between your fingers -- if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum)
5
Do not over process
6
Turn dough out onto a lightly floured surface and push together into a rough ball
7
Knead a few times to combine, then place on a piece of plastic wrap and push together using the plastic wrap to form a 5x7-inch rectangular slab
8
Refrigerate at least 1 hour (or overnight)
9
In the bowl of a food processor, pulse the flour, salt, and sugar
10
Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds
11
With the machine running, add vodka and 2 tablespoons ice water and process until the dough just holds together, about 30 seconds
12
Squeeze a small amount of dough between your fingers -- if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum)
13
Do not over process
14
Turn dough out onto a lightly floured surface and push together into a rough ball
15
Knead a few times to combine, then place on a piece of plastic wrap and push together using the plastic wrap to form a 5x7-inch rectangular slab
16
Refrigerate at least 1 hour (or overnight)
17
Assemble the tart: Assemble the tart: Preheat oven to 375°F
18
In a small sauté pan, heat 1 1/2 tablespoons each olive oil and butter over medium-low heat
19
Add the leek, salt, sugar and a pinch of pepper and cook, stirring occasionally, until soft and slightly caramelized, about 10 minutes
20
Transfer leeks to the bowl of a food processor and let cool slightly
21
To the food processor, add the cream cheese, farmer cheese, and tarragon to the leek mixture
22
Pulse until smooth
23
Taste and adjust the seasoning, then add the egg and pulse a few more times until combined
24
Transfer to a bowl and refrigerate until ready to use
25
Bring a large pot of well-salted water to a boil
26
Add the vegetables (if using red beets, cook in a separate pot so they don't bleed)
27
Bring to a boil then turn down to a simmer and cook until tender but still holding their structure, about 10 minutes
28
Drain and set aside to cool slightly
29
On a floured piece of parchment paper, roll your dough to 12x15-inch rough rectangle
30
Place 1 1/2 to 2 cups of filling in the center of the dough and spread out, leaving a 2-inch border on all sides
31
Arrange your vegetable rounds in a shingled pattern over the filling, then gently fold up the sides to create a border
32
Brush the vegetables lightly with oil and brush the pastry edges with egg wash, sprinkle the galette with coarse sea salt
33
Bake until vegetables are lightly golden and pastry is golden brown, 45 to 50 minutes
34
Transfer baking sheet to a wire rack to cool
35
Assemble the tart: Preheat oven to 375°F
36
In a small sauté pan, heat 1 1/2 tablespoons each olive oil and butter over medium-low heat
37
Add the leek, salt, sugar and a pinch of pepper and cook, stirring occasionally, until soft and slightly caramelized, about 10 minutes
38
Transfer leeks to the bowl of a food processor and let cool slightly
39
To the food processor, add the cream cheese, farmer cheese, and tarragon to the leek mixture
40
Pulse until smooth
41
Taste and adjust the seasoning, then add the egg and pulse a few more times until combined
42
Transfer to a bowl and refrigerate until ready to use
43
Bring a large pot of well-salted water to a boil
44
Add the vegetables (if using red beets, cook in a separate pot so they don't bleed)
45
Bring to a boil then turn down to a simmer and cook until tender but still holding their structure, about 10 minutes
46
Drain and set aside to cool slightly
47
On a floured piece of parchment paper, roll your dough to 12x15-inch rough rectangle
48
Place 1 1/2 to 2 cups of filling in the center of the dough and spread out, leaving a 2-inch border on all sides
49
Arrange your vegetable rounds in a shingled pattern over the filling, then gently fold up the sides to create a border
50
Brush the vegetables lightly with oil and brush the pastry edges with egg wash, sprinkle the galette with coarse sea salt
51
Bake until vegetables are lightly golden and pastry is golden brown, 45 to 50 minutes
52
Transfer baking sheet to a wire rack to cool
53
Make the mustard vinaigrette: In a small bowl, combine the mustard, vinegar, lemon, garlic, and sugar
54
Gradually whisk in the oil and blend until emulsified
55
Taste and add 1/2 teaspoon warm water if necessary to balance flavors
56
Stir in the tarragon
57
In a small bowl, combine the mustard, vinegar, lemon, garlic, and sugar
58
Gradually whisk in the oil and blend until emulsified
59
Taste and add 1/2 teaspoon warm water if necessary to balance flavors
60
Stir in the tarragon
61
To finish: Once galette has cooled, brush the vegetables with the mustard vinaigrette
62
Sprinkle with chopped tarragon, cut into squares, and serve warm or at room temperature
63
Once galette has cooled, brush the vegetables with the mustard vinaigrette
64
Sprinkle with chopped tarragon, cut into squares, and serve warm or at room temperature
65
DO AHEAD: Dough can be made and refrigerated up to 3 days in advance, or frozen for up to 3 months; thaw in the refrigerator before using
66
Tart can be assembled and frozen for up to 3 months
67
Tarragon vinaigrette can be made up to 1 day in advance and refrigerated
68
DO AHEAD: Dough can be made and refrigerated up to 3 days in advance, or frozen for up to 3 months; thaw in the refrigerator before using
69
Tart can be assembled and frozen for up to 3 months
70
Tarragon vinaigrette can be made up to 1 day in advance and refrigerated