Galette with Greek goat cheese, orange and honey
A thoroughly Mediterranean flavor combination and the color of this galette immediately makes your mouth watering...
Servings: 1 galette
Equipment
- oven
Ingredients
- 4 orange bloodoranges
- 1 sheet shortcrust pastry
- 300 gr soft greek goatcheese Xinomizithra
- 2 tbl spoon honey
- 1 egg yolk
- pinch salt and pepper
- pinch coarse salt fleur de sel
Instructions
- Preheat the oven to 180º.Remove the peel from the oranges with a knife. (Cut straight below and above the orange. Place it on the board and cut with your knife just below the peel from the top down.) Afterwards cut the orange into slices or wedges.
- Mix the goat cheese with 1 tablespoon of honey and season with some salt and pepper.
- Roll out the dough on a sheet of baking paper on the baking tray. In the middle divide the mixture of goat cheese and honey. Stay 3-4 cm from the edge. Place the slices and orange wedgets on top of the goat cheese.
- Fold the pastry edge inwards. Beat the egg yolk with 2 teaspoons of water. Brush the folded edge of the dough with this egg yolk. Then sprinkle a little coarse salt over it.Place in the preheated oven at 180º for 25 minutes.Remove from the oven and drizzle with one tablespoon of honey.
Notes
We know the word "galette" from French and can be an open cake, savory or sweet or a folded pancake with filling. The blood orange season is coming to an end, but I still have a few kilos in stock. Together with a delicious Greek soft cheese (Xinomizithra) that I found in the store this week, I thought to combine both in a savory galette. This time, I didn't make the shortcrust pastry myself, but with some extra time you can do it. The color palette of the galette was immediately appreciated, but above all, the flavor combination turned out to be a winner...
