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Entrees

Garden Galette with Garlic & Herb Cream Cheese

Featured Product: Nancy’s Organic Whole Milk Yogurt Plain and Nancy’s Organic Garlic & Herb Cream Cheese Spread

 

Ingredients

Dough

  • ¼ C. Nancy’s Organic Plain Whole Milk Yogurt
  • ¼ C. Milk
  • 1 C. All-Purpose Flour, plus more for rolling
  • 1/4 C. Cornmeal
  • 1 tsp. Cane Sugar
  • 1/2 tsp. Salt
  • 7 Tbsp. Cold, Unsalted Butter, cubed
  • 1 Egg, whisked

Galette

  • Galette Dough (see above)
  • 4 oz. Nancy’s Organic Garlic & Herb Cream Cheese Spread
  • Thinly Sliced Garden-fresh Veggies, such as heirloom cherry tomatoes, bell peppers, zucchini, cauliflower, and garlic scapes
  • Olive Oil
  • Kosher Salt and Za’atar, for sprinkling

 

Directions

    1. In a mixing bowl, start the dough by whisking together the yogurt and milk. Set aside.
    2. In a large bowl, sift together the flour, cornmeal, cane sugar and salt.
    3. Add the cold, cubed butter and mix with a fork or pastry cutter until small clumps form.
    4. Add the wet mixture to the dry mixture and incorporate to form a soft dough.
    5. Wrap the dough in parchment paper and chill for 30-60 minutes.
    6. Blanch firmer veggies, such as zucchini, cauliflower, green beans, and garlic scapes, in boiling water for 1-2 minutes before submerging in cold water to stop the cooking. Drain and blot dry with paper towels.
    7. Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper.
    8. Prepare a cool, dry work surface with flour.
    9. Once the dough has chilled, roll to a ¼ inch thick round and transfer to the prepared baking sheet.
    10. Spread the Garlic & Herb Cream Cheese onto the center of the round, leaving the edges bare.
    11. Arrange the sliced veggies across the surface of the cream cheese.
    12. Fold and pleat the edges of the dough over the filling by 1 inch, toward the center.
    13. Drizzle the galette with olive oil and brush the pleated outer edges with whisked egg. Sprinkle the edges with kosher salt and za’atar.
    14. Bake for 20-25 minutes, until the veggies are vibrant, and the crust is golden.
    15. Transfer the galette from the baking sheet to a rack. Allow it to cool before serving.
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