8 - 10 Servings
Prep Time:
25 minutes
Cook Time:
60 minutes

Galettes are flat, free-form pastries with a flaky, golden crust like a deconstructed pie. They can be oval, round or rectangular. Laura Chenel Original Goat Cheese Log is the basis of a creamy filling topped with poached plums. 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. Reduce the flavorful poaching liquid of red wine, spices and pomegranate arils to serve on the side.

Featured Cheese
Original Log
Plum goat cheese galette



  • 1 9” pie dough round
  • 1 egg


  • 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


  1. In a large pot, heat Poaching Liquid ingredients over medium heat, stirring occasionally, for 5 minutes or until sugar is dissolved.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Beat egg and brush over folded galette crust.
  7. 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.
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