I’ve always been a fan of cream cheese pastry dough—and I have my own little tricks for making it. It’s just that fresh goat cheese takes this really good thing, and makes it even better. It’s a subtly delicious partner for berries in the galette recipe that follows. You can leave it at that, or dial-up the goat cheese flavor by adding a little to the filling as well. Have it your way.
-To make 4 galettes (each serves 2): divide the ingredients into 4 parts. Roll each piece of dough into an 8-inch circle and leave a 2 -inch border around the fruit. Bake 20-25 minutes.
-To make 6 individual galettes. Divide the ingredients into 6 parts. Roll each piece of dough into a 6 ½-inch circle and leave a scant 1-½ -inch border around the fruit. Bake about 20-25 minutes.
Serve galettes within a few hours of baking—ideally as soon as possible after they are completely cool. (Some of you are thinking, “why not serve them warm?” so I will share that—having tasted them hot, warm, lukewarm, and completely cool—they have the best flavor and flake after completely cool. But of course, it’s up to you…) —Alice Medrich