CHEVOO Apricot and Goat Cheese Galette Recipe

Enjoy this gorgeous combination of flavors on your new favorite galette: tart apricots, savory truffles, rich goat cheese, sweet honey, and peppery arugula. Perfect for any wonderfully warm evening with a glass of vino. Cheers!

Thanks to @eggsandbuttah for the recipe!

Instructions:

Wash and cut all apricots in half, removing the pit. Place in a bowl to toss with lemon juice, sugar, thyme. Let sit for about 10-20 minutes to release natural juices. Add the flour and coat evenly if it’s very liquidy add 2tbs total.

In the meantime, roll your pie dough out, and place on a parchment paper lined baking sheet. Start in the center by adding an apricot face down and working around in a circle, leaving a 1.5in or so rim. Once you’ve added all the apricots (you may have extra you can add to the top if you want). Add the juices left at the bottom of the bowl into the top of the galette. This will help create that jammy goodness. Gently fold over the pie crust however you want. This is a galette; not a fancy crimped pie.

Mix the half and half and the egg yolk and generously brush the crust that you’ve folded over. This will ensure a beautiful golden crust. You can season your crust with flakes of sea salt.

Place the assembled galette in the freezer for 20 minutes to firm back up. This helps with that flaky crust.

Preheat oven to 375 bake for 35-40 minutes, until golden brown and flaky. Times may vary so keep an eye if you know your oven runs very hot.

Remove and let cool, top with CHEVOO Goat Cheese + Olive Oil tossed arugula. Drizzle aromatic honey on top of the arugula. More sea salt to taste.

• CHEVOO Italian Black Truffle Goats cheese: 3-4 tbs broken up into pieces

• Homemade or your favorite frozen pie crust (12in round)

• 5-6 apricots halved or as many as you need to fill the pie crust

• 1/4 cup sugar

• 1.5tbs-2 AP flour (see note)

• Juice of 1 lemon

• 2-3 sprigs of fresh thyme

• 1/2 cup Arugula

• Olive oil to taste

• Flaked sea salt to taste

• 2tbs half and half

• 1 egg yolk

• Honey to taste