Goat Cheese and Walnut Galette
- 1 1/2 cups whole wheat pastry flour plus flour for rolling
- 3/4 teaspoon salt
- 4 ounces (1 stick) unsalted butter, in pieces
- 2 eggs, 1 separated
- 1 clove garlic, peeled
- 2 scallions, trimmed and coarsely chopped
- 1/4 cup flat-leaf parsley
- 12 ounces plain goat cheese
- Ground black pepper
- 1/4 cup chopped walnuts
- Heat oven to 400.
- Place flour and salt in food processor and pulse briefly to mix.
- Add butter and pulse until butter is cut to pea-size.
- Separate one egg and mix yolk with 7 tablespoons cold water.
- Open food processor and drizzle over flour mixture.
- Pulse until dough starts to come together.
- Add an additional tablespoon water if needed.
- Roll dough on floured surface to make a circle about 14 inches in diameter.
- Trim edges for a neat edge.
- Place pastry on a baking sheet lined with parchment.
- Turn on food processor (I dont bother to wash it out) and drop garlic through feed tube to mince.
- Add scallions and parsley and process until finely minced.
- Beat together remaining egg white and whole egg; add to processor along with goat cheese.
- Process until smooth.
- Season liberally with pepper.
- Spread filling in a 10-inch circle on pastry, leaving about a 2-inch border all around, then fold border over the edges of the filling, pleating it as you go.
- Scatter walnuts on top.
- Bake about 30 minutes, until filling is set and pastry is lightly browned.
- Serve hot or at room temperature.
whole wheat pastry, salt, unsalted butter, eggs, clove garlic, scallions, flatleaf parsley, goat cheese, ground black pepper, walnuts
Taken from cooking.nytimes.com/recipes/1014676 (may not work)