Galette

Here is my version of the Galette recipe. The original is Galette de Pommes au Fromage (wafer of apples with cheese) is from a French cook book Peggy gave me. I have modified it from experience.

Ingredients

• Parchment paper
• 2 sheets frozen puff pastry, defrosted overnight in the frige
• 4 or 5 oz fresh plain goat cheese
• 1/2 cup sugar ( plus 2 TBS that you reserve for sprinkling)
• 1 egg
• 1/2 cup sour cream (recipe calls for double heavy regular cream, but when I was out of heavy cream and used sour I liked it better!)
• 1/4 tsp vanilla
• 3 large apples or not-too-ripe pears, peaches, or nectarines, peeled cored and cut lengthwise into 1/4 inch slices

Instructions

1. Preheat oven to 375° F (350° F for convection).
2. Line 9" X 13" pan with parchment paper.
3. Unfold puff pastries over parchment paper. It will take 1 whole piece, plus 1/4 of a second piece of pastry.
4. Put pastry in the pan making a slight rim up the side of the pan (1/2").
5. Optional: cut the remaining pastry in strips and stack them around the rim making it higher.
6. In a bowl, whisk together goat cheese, sugar, egg, sour cream and vanilla to a paste.
7. Spread paste over pastry.
8. Arrange fruit over pastry and cheese mixture in rows or a circle.
9. Sprinkle with reserved sugar.
10. Press the fruit down slightly so the cheese mixture covers the edges of the fruit.
11. Bake 30 minutes or until lightly golden.
12. Let stand 10 minutes before serving.