Radish Goat Cheese Galette

By • September 9, 2010 • 3 Comments

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Author Notes: With a flaky sour cream crust, creamy goat cheese and crisp radishes sliced incredibly thin and tossed in sherry vinegar, this free form tart can be sliced into thin wedges and served with cocktails, or paired with a salad for a lunch or a light dinner. I like to switch up the radishes to whatver is available at the market, but try to avoid the all white radishes, this dish looks most delectable with a rosy tint. - ohhelloelleohhelloelle

Food52 Review: The crust on this galette is great -- flaky and tender with just a little something extra from the sour cream. The little bit of mustard underneath is nice with the radishes and the little bit of rosemary adds something special. – StephanieA&M

Serves 4-6

For The Crust

  • 4 ounces unsalted butter
  • 2 cups unbleached all purpose flour
  • 6 ounces sour cream (not low fat or fat free)
  • 2-3 tablespoons ice water
  • 1 pinch kosher salt
  1. Combine flour and salt
  2. cut butter into flour / salt mixture, mix should be dry and crumble easily
  3. slowly add sour cream, while cutting flour / butter mix with a fork
  4. if dough still looks a bit too dry add a tablespoon of icewater at a time until dough is a fully formed ball, wrap and refrigerate 10 minutes.

Radish and Goat Cheese Galette

  • 5 ounces chevre goat cheese
  • 1 tablespoon sour cream (optional)
  • 1 sour cream pie crust, see above
  • 1 tablespoon dijon mustard
  • 6 medium size, firm radishes, sliced thin with a mandoline or very sharp knife
  • 1/2 tablespoon sherry vinegar
  • kosher salt and black pepper to taste
  • 1 tablespoon fresh rosemary leaves, or to taste
  1. In a small bowl, combine goat cheese and use sour cream to soften to a spreadable texture, season to taste with kosher salt and pepper
  2. roll out chilled pie crust to a roughly round shape and an even thickness.
  3. Spread the raw crust first with a thin layer of dijon mustard, the with the goat cheese mixture
  4. Fold the edges of the galette in, pinching or folding as you go.
  5. Bake the galette on parchment paper on the middle rack of a 350 degree oven for 20-25 minutes, check frequently for varying oven temps. Crust should be lightly brown and flaky, the goat cheese mix will be lightly cracked. Remove from oven to cool.
  6. combine thinly sliced radishes wih a scant tablespoon of sherry vinegar, as well as salt an pepper to taste, top the warm - but not hot - galette with radish mixture, and rosemary, slice and serve
Jump to Comments (3)

Tags: galette, pie crust, savory

Comments (3) Questions (0)

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about 2 years ago Brian.Wilkey

I made this last night and my vegetarian girlfriend LOVED it (I also found it delectable). I had to add a fair amount of water, tablespoon by tablespoon, to the dough however. I'd suggest just having about a fourth cup of water on hand. I would wager, as well, that you could easily make it into mini tarts as an appetizer once you get the dough all settled.

Eliz_and_esme

about 3 years ago TaoistCowgirl

I made this last night to use up some radishes that came in my CSA box. The husband and I don't really care for radishes that much, but we're trying to be open. This was excellent! The radishes were wonderful--I tossed them with balsamic vinegar (I didn't have sherry vinegar) and a little mint pesto from my garden and layered those on top. The crust was TO DIE FOR! The combination of the sour cream, dijon mustard, and the saltiness of the chevre, pesto, and radishes paired really well with the Oregon Pinot Noir we drank with it. I think we're coming to terms with radishes now, thanks to your recipe.

Birthday_2012

about 4 years ago luvcookbooks

Meg is a trusted home cook.

This looks great!! I've looked through some radish pie and tart recipes but they seemed pointless-- the sour cream crust and the goat cheese are great ideas. So is the raw radish topping and the sherry vinegar.