Created By:

savory cheese galette with raspberries
  • Prep Time:
    10 minutes
  • Cook Time:
    25 minutes
  • Serves:
    6-8
  • Perfect For:

Description

Serve this fork-and-knife appetizer by itself on small plates, or add a green salad with vinaigrette and serve as an elegant first course to a special dinner. Either way, it is a pleasing combination of sweet, tart, crisp, and salty.

  • 6 Ounces crumbled goat cheese or cream cheese
  • 2 Packages (6 ounces each) Driscoll's Raspberries, at room temperature
  • 2 Teaspoons finely chopped fresh thyme
  • 1/4 Cup balsamic vinegar
  • 2 Tablespoons honey
  • 1 Sheet of parchment paper
  • 1 sheet (1/2 of a 17.3-ounce box) thawed frozen puff pastry
  • 2 Tablespoons freshly grated Parmesan cheese
  • A few grinds of freshly ground black pepper
  1. Preheat the oven to 400ºF. Open the sheet of puff pastry and place on a sheet of parchment paper over a rimless baking sheet (or place the pastry on an overturned rimmed baking sheet). Using the tip of a small sharp knife, score a 1/2-inch border around the edge of the pastry rectangle, being sure not to cut all the way through the dough. Using a fork, thoroughly pierce the area inside the border.

    Bake for 10 minutes. (The pastry will puff.) Remove from the oven. Using the fork, pierce the area inside the shell to deflate it, leaving the border intact. Sprinkle the pierced area with the Parmesan cheese, and then the goat cheese. Return to the oven and bake until the pastry border is puffed and golden brown, about 10 minutes more.

    Meanwhile, make the balsamic glaze: Bring the balsamic vinegar and honey to a boil in a small saucepan over high heat. Cook until reduced by half, about 5 minutes. Keep warm.

    Arrange the raspberries over the warm cheese. Sprinkle with the thyme and grind the pepper on top to taste. Using a serrated knife, cut in half crosswise, and then into 6 to 8 strips. Transfer to plates, drizzle with the glaze, and serve warm.
Calories 231.79
Total Fat 13.27 g
Saturated Fat 5.72 g
Cholesterol 11.66 mg
Sodium 261.65 mg
Total Carbohydrates 22.10 g
Dietary Fiber 0.59 g
Protein 7.36 g