Ingredients
Crust
1 9” pie dough round
1 egg
Fruit
3 large plums, stones removed, sliced into eighths
½ cup pomegranate arils
Poaching Liquid
2 cups red wine or port
2 cups water
2/3 cup granulated sugar
½ lemon peel
1 anise pod
1 cinnamon stick
6 cloves, whole
1 tsp vanilla extract
Goat Cheese Base
1 egg yolk
8 oz. Original Goat Cheese Log
½ c. powdered sugar
2 tbsp. yogurt
1 tbsp. flour
GOAT CHEESE & PLUM GALETTE
For this recipe, it’s best to use fruit that is ripe yet firm. Plums can be substituted with other seasonal fruits like bosc pears or persimmons.
Ingredients
Crust
1 9” pie dough round
1 egg
Fruit
3 large plums, stones removed, sliced into eighths
½ cup pomegranate arils
Poaching Liquid
2 cups red wine or port
2 cups water
2/3 cup granulated sugar
½ lemon peel
1 anise pod
1 cinnamon stick
6 cloves, whole
1 tsp vanilla extract
Goat Cheese Base
1 egg yolk
8 oz. Original Goat Cheese Log
½ c. powdered sugar
2 tbsp. yogurt
1 tbsp. flour
Instructions
- In a large pot, heat Poaching Liquid ingredients over medium heat, stirring occasionally, for 5 minutes or until sugar is dissolved.
- Add sliced plums to poaching liquid in a single layer. Simmer over medium low heat for 20-25 minutes until cooked through. If plums are rising to the surface, cover with a smaller pot lid to hold them in the liquid.
- Strain plums from poaching liquid and spices, allow to cool completely. Once cooled, remove peels if preferred. Leave the poaching liquid to simmer on stovetop until reduced to 1 cup.
- While the plums cool, cream together goat cheese filling ingredients in a medium bowl. Allow to cool in the fridge for 10-20 minutes before assembly, until mixture holds its shape.
- Roll out pie dough round to a 12” circumference on a floured surface or parchment paper. Leaving a 2” border around the outside, spread the cooled goat cheese filling to cover. Top with cooled poached plums and half of the pomegranate arils. Fold in the uncovered edges of your pie dough around your filling 8-10 times to create the “crust” of your galette.
- Beat egg and brush over folded galette crust.
- Bake at 350 degrees for 50-60 minutes, until crust is golden and cheese filling has set. Serve with poaching liquid reduction and top with remaining pomegranate arils.
