Today has been a cold and rainy day where I live, and since I haven’t made a galette in a while, I decided to bake this beauty. Behold the sour cherry goat cheese galette! The perfect sweet and savoury appetizer, dessert, breakfast, snack between meals, and everything else you want it to be. It’s healthy, nutritious, filling, and delicious.
If you’ve never had a galette before, I would describe it as a mix between a pie and a pizza. They can be both sweet and savoury, and you can get as creative as you want with the toppings.
The nice thing about baking galettes is that you don’t need to leaven the dough with yeast. However, the dough has to be refrigerated a couple of times to prevent the butter from warming up and altering the dough consistency. Therefore, I would recommend baking it on a day off.
To make the dough more nutritious, I used a blend of oat flour and all-purpose flour. The regular flour provides gluten, which keeps the dough together. The oat flour provides nutrients such as fiber, protein, and iron. I also incorporated fresh sage into the dough to give it more flavor and freshness. And for some crunchy texture, I sprinkled oat flakes over the surface of the dough.
The topping consists of goat cheese and sour cherry compote. If you can’t find fresh sour cherries, you may use frozen or canned. But make sure the canned ones do not contain any added sugar!
It is important to make a compote with the sour cherries instead of using them as they are. If you don’t make the compote, juices will come out of the sour cherries while the galette is baking, making the crust very soggy. For the same reason it is important you spread the cheese layer first, and the sour cherries on top. The cheese helps create a barrier between any juice that might come out during baking and the dough.
Once you bake the galette, you can store it in the fridge for up to 3 days.
See more galette recipes here.
Here’s the recipe for the sour cherry goat cheese galette:
Sour Cherry Goat Cheese Galette
Ingredients
For the pastry:
- ½ cup (50 g/ 1 ¾ oz.) oat flour
- ½ cup (75 g/ 2 ½ oz.) all-purpose flour
- ¼ cup (25 g/ 1 oz.) rolled oats
- 1 stick (115 g/ 4 oz.) unsalted butter, cold and finely diced
- 1 tbsp. granulated sugar
- 1 tbsp. fresh sage, finely chopped
- pinch of salt
- 2 tbsp. water, ice-cold
- 1 egg, lightly beaten for brushing the pastry
For the filling:
- ½ cup (120 g/ 4 ¼ oz.) creamy goat cheese
- 3 tbsp. cream (35% fat content)
- 2 tbsp. icing sugar
- sour cherry compote, see bellow
For the sour cherry compote:
- 1 cup (250 g/ 8 oz.) sour cherries, pitted
- 1 cup (200 g/ 7oz.) granulated sugar
- ¼ cup (60 ml/ 2 fl. oz.) water
Instructions
For the sour cherry compote:
- In a pot place the water, sour cherries, and sugar. Bring to a boil over medium heat. Let it simmer for 30 minutes. Drain the excess juice and allow the sour cherries to cool to room temperature.
For the pastry:
- In a bowl whisk the all-purpose flour, oat flour, sugar and salt. Add the cold butter cubes to the flour bowl. Rub the butter with the flour between your fingertips, until the dough reaches a crumbly consistency. Add the finely chopped sage and the 2-tbsp. ice-cold water. Incorporate into the dough until it comes together (if needed, add one more tbsp. ice-cold water). Do not over-work the dough to avoid warming the butter and changing the dough texture. Shape the dough into a disc and wrap it in plastic wrap. Refrigerate at least 60 minutes. The dough can be kept in the fridge overnight if you want to make it ahead.
- Take the dough out of the fridge and let it sit at room temperature for 15 minutes.Transfer the dough on a lightly floured work surface. Gently press out the dough with your hands. Sprinkle oat flakes onto the dough and roll it out into a circle of approx. 25 cm (10 inch) diameter. Place the rolled-out dough onto a parchment paper-lined baking tray, with the oat flakes side facing down.
For the filling:
- In a small bowl mix the goat cheese with the cream and icing sugar until it reaches a creamy consistency. Spread it onto the dough, leaving 4 cm (1 inch) from the edge free (to be folded later). Place the drained sour cherry compote onto the cheese. Fold the dough edges over the filling. Refrigerate the galette on the baking tray for 30 minutes.
- Preheat the oven to 180°C (350°F).
- Remove galette from fridge and brush the pastry edges with one lightly beaten egg. Optional: sprinkle more oat flakes. Place the cold galette directly into the preheated oven. Bake for one hour, until edges are lightly golden.
Optional:
- When serving the galette, you can drizzle it with the sour cherry juice you drained earlier.
