Honey vanilla goat cheese.
Oh my GOD. Thank you, Woolwich Dairy, Inc. for bringing us this wonderful flavor!
When I saw the honey vanilla goat cheese, I knew that I had to pair that with a Granny Smith apple. I had read several apple galette recipes that included a layer of frangipane beneath the apple slices, and I thought that this honey vanilla goat cheese would be a wonderful substitution, so I decided on an apple galette. I immediately grabbed the goat cheese and headed off to the freezer section for a box of puff pastry - no time to make my own today - and hurried back to my tiny kitchen.
Top it with a simple vanilla sauce spiked with honey, and you've got this:
Apple & Goat Cheese Galette with Honey-Vanilla Sauce
Makes four 4 in. galettes
- 1 sheet of puff pastry
- Honey-vanilla goat cheese
- 1 Granny Smith apple, cored, peeled and sliced into paper-thin slices
- 1 T butter, melted
- 1 T honey
For the Honey-vanilla sauce:
Make the honey-vanilla sauce:
- 1/2 cup heavy cream
- 1/2 vanilla bean
- 1 egg yolk
- 2 T honey
- Cut the vanilla bean in half lengthwise and scrape out the seeds. Add them to the cream in the top of a double boiler and heat until warm, not boiling. Let simmer for 15 minutes, then remove the bean pod.
- Whisk together the egg yolk and 2 T of honey. Add a small amount of the warm cream to the egg, whisking fully. Slowly add the warmed egg mixture to the cream in the double boiler, whisking well.
- Cook the mixture over low heat, stirring constantly, until it starts to bubble a bit around the edges.
- Remove from heat and refrigerate.
Prepare the galette:
- Preheat the oven to 375.
- Thaw the sheet of puff pastry for about 45 minutes.
- Cut out four 4 in. rounds from the pastry by using a bowl as a guide. Lay a slightly smaller bowl on top of the rounds and press down to leave an indentation in the pastry. This will be the lip of the galette.
- Spread goat cheese on the pastry and top with overlapping slices of apple.
- Mix together the honey and melted butter and brush on top of the apple slices and the edges of the pastry.
- Bake for 25 minutes or until the edges start to brown.
- Drizzle the honey-vanilla sauce on top and eat warm