Savory Cheddar Galette with Dijon Mustard and Parsley
- 190 g (1½ cups) all-purpose flour
- 113 g (½ cup) cold unsalted butter cubed
- 2.8 g (¼ teaspoon) salt
- 45 ml (3 tablespoons) ice water
- 2 large eggs
- 240 ml (1 cup) heavy cream
- 5 ml (1 teaspoon) Dijon mustard
- 1.4 g (¼ teaspoon) salt
- 0.6 g (¼ teaspoon) freshly ground black pepper
- 113 g (1 cup) grated aged cheddar cheese
- 10 g (2 tablespoons) finely chopped fresh parsley
- 50 g (1 large) egg for wash
- 15 ml (1 tablespoon) water for wash
1. Preheat oven to 190°C (375°F) and line baking sheet with parchment paper
2. Pulse flour and salt in food processor until combined
3. Add cubed butter and pulse until mixture resembles coarse crumbs
4. Gradually add ice water pulsing just until dough begins to clump
5. Shape dough into disk wrap in plastic and chill 30 minutes
6. Roll dough into 30 cm (12 inch) circle on floured surface
7. Transfer dough to prepared baking sheet
8. Whisk eggs heavy cream Dijon mustard salt and pepper in bowl
9. Pour filling onto dough center leaving 5 cm (2 inch) border
10. Sprinkle grated cheese and parsley over filling
11. Fold dough edges over filling pleating as needed
12. Whisk egg wash ingredients and brush over folded crust
13. Bake 35 to 40 minutes until crust is golden and filling is set
14. Cool 10 minutes before slicing
- Stand mixer
- Whisk
- Rolling pin
- Pastry brush
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