Go Back

Mixed Berry and Lemon Goat Cheese Galette

Ken Foland, Executive Chef, Events by FSC
French Pastry Topped with Berry Salad
Print Recipe
Prep Time 20 mins
Total Time 1 hr 30 mins
Course Side Dish
Servings 4

Ingredients
  

  • 4 oz unsalted butter, diced
  • 9.5 oz flour
  • 1 pinch kosher salt
  • 3.5 oz ice water
  • 8 oz goat cheese
  • 1 each small lemon, zested
  • 1 each medium whole egg- whites/yolks separated
  • 1 pinch kosher salt/black pepper
  • 1/2 pint blackberries
  • 1/2 pint raspberries
  • 1/2 pint blueberries
  • 1 lb strawberries
  • 5 oz organic girl arugula
  • 1 oz white balsamic vinegar
  • 1 oz extra virgin olive oil

Instructions
 

  • Pre-heat oven to 375 degrees F.

Pie Dough

  • Mix flour with salt, add diced butter. Cut butter into flour until pea sized balls form.
  • Add water and mix until the dough comes together.
  • Working quickly, fold dough on one another until all flour is used. Add more water, a little at a time if needed.
  • Wrap and refrigerate for 30 minutes.

Filling

  • Mix goat cheese with lemon zest, salt and pepper until smooth.
  • Add egg yolk and mix well.

Assembly

  • Dust work surface with flour.
  • Remove dough from the fridge and using a rolling pin, roll the dough out into a rough circle, about a 1/4" inch thick.
  • Brush the outer edge with egg white and place goat cheese mix in the center, smoothing out.
  • Pleat the edges of the dough making sure to fold over top of the goat cheese mixture.
  • Brush the top of the dough with more egg white.
  • Bake on a sheet pan for 15-20 minutes or until golden brown.

Notes

To Serve: Toss mixed berries with some arugula, dress with olive oil and balsamic vinegar. Place salad on galette and serve.