Goat Cheese And Walnut Galette Recipes

Steps:

• Heat a griddle pan. Cut the pears into quarters or eighths, brush with the oil and season. Cook for a few mins until charred on all sides, then drizzle with the honey.
• Meanwhile, toast the bread. Spread with the goat's cheese and top with the sticky pears, chives and walnuts. Drizzle over the balsamic vinegar and serve with some dressed salad leaves.

Steps:

• Position rack in top third of oven; preheat to 450°F. Heat wine and butter in heavy medium skillet over medium-low heat until butter melts. Add leeks. Cover; cook until leeks are crisp-tender, about 4 minutes. Remove from heat. Mix in marjoram. Reserve 2 teaspoons egg; stir remaining egg into leek mixture. Meanwhile, unroll pizza dough on lightly floured baking sheet. Stretch or pull dough to 13 x 10-inch rectangle. Spread leek mixture over dough, leaving 1-inch border on all sides. Sprinkle cheese and pepper over filling. Fold 1-inch border in over filling. Brush folded edge with reserved 2 teaspoons egg.
• Bake galette until crust is golden brown, about 14 minutes. Cut galette into 4 pieces and serve warm.

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.

Steps:

• PREPARATION 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 don't 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.