Cheese Board Galette

Cheese Board Galette
Preparation time is 25minutes
Cook time is 30minutes
Total time is 55minutes
Serve is for 6 people
Difficulty level: 2 out of 4

9 Ingredients

Number of servings
6
  • 1 free range egg, lightly beaten
  • 2 sheets frozen puff pastry, partially thawed
  • 1 1/2tablespoons Woolworths pure honey
  • 1tablespoons red wine vinegar
  • 2 yellow nectarines, halved, destoned, thinly sliced
  • 3/4 cup balsamic beetroot relish
  • 200grams leftover brie, cut into wedges
  • 100grams leftover goat’s cheese, crumbled
  • 6 thyme sprigs

Nutrition per serving

1930 Kilojoules or 463 Calories
22% of daily energy intake*
Protein
15.3grams
Fat
24.8grams
Carbs
43.5grams
Sugars
21.0grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Save your leftover cheese board bits and pieces and turn them into this stunning rustic galette complete with sweet nectarines and tangy beetroot relish.

Instruction tip
Variation:

Use any leftover cheese, such as blue cheese or cheddar, in this galette.

Method

Step 1 of 5

Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.

Step 2 of 5

Using a little egg, join pastry sheets together on tray to create a 24 x 45cm rectangle.

Step 3 of 5

Lightly score a 2cm border around pastry edge, ensuring not to cut all the way through. Brush border with egg. Prick pastry (excluding border) with a fork. Bake for 20 minutes or until pastry is golden and puffed.

Step 4 of 5

Meanwhile, combine 1 tbs honey and vinegar in a medium bowl. Add nectarine and toss to coat.

Step 5 of 5

Spread pastry with 1/2 cup relish and top with cheeses and nectarine, reserving vinegar mixture. Dollop over small spoonfuls of remaining relish, scatter over thyme and drizzle with reserved vinegar mixture. Bake for 10 minutes or until golden. Drizzle with remaining honey and serve.

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