Make this recipe with products included on CSA delivery for Jun 28, 2018

A delicious seasonal galette recipe with peas, green onions, and goat cheese. Perfect served out on the patio paired with a white wine. Galette crust recipe is from Naturally Ella, http://naturallyella.com/2012/04/18/kale-and-feta-galette/.

Ingredients

  • ¾ cup white whole wheat flour
  • ¾ cup whole wheat flour
  • ¼ teaspoon salt
  • 8 tablespoons (1 stick) cold butter
  • 2 ounces cold cream cheese
  • ¼ to ½ cup ice water
  • 1 cup shelled peas
  • 1 cup green onions, diced
  • 4 ounces goat cheese, shredded/crumbled
  • 4-8 ounces fresh mozzarella cheese, shredded/crumbled (depending how cheesy you like your galette)
  • olive oil to brush on crust

Directions

1

In a food processor, pulse together flour and salt. Add in cold butter and pulse until it is cut into about pea sized pieces. Add is cream cheese and pulse until cut into pea sized pieces. With the food processor running. slowly add in the water until the dough starts to come together. Turn out onto a floured work surface and form into a ball. (You don't want to run the dough too long in the food processor, or handle the dough too much with your hands, you are trying to keep the dough cold and the heat of the processor and your hands will melt the butter/cream cheese chunks). Wrap the ball with saran wrap and put in the fridge to chill for about a half hour.

2

Meanwhile, in a medium bowl, mix together peas, green onions, goat cheese, and mozzarella. Set aside.

3

Preheat oven to 400 degrees.

4

Once dough is chilled, turn it out on a floured work surface. Roll into about a 12'' circle, it doesn't have to be perfectly shaped. Transfer the dough onto a baking sheet lined with parchment paper. Spread your pea/onion/cheese mixture evenly over the crust, leaving about a 1-2" ring of crust around the edge. Fold over the edges of the crust and crimp every so often so it stays closed. Brush the crust with olive oil.

5

Bake for about 35 to 40 minutes, until the galette crust is flaky and crispy and the cheese begins to bubble and turn brown.


Recipe source: Mason Farms Employee