Sweet Cheese Pistachio & Honey Galette

This galette’s flavors are a mashup between cheesecake and baklava, with a smooth cheese filling, sweet honey pistachio topping and crispy crust. Both the filling and the topping use Rodelle’s vanilla extract to boost the flavor. The dough and filling can be made a few days in advance, but the galette is best served the day it is baked.

  • Medium
  • 75 mins
  • 8 servings

Uses: Fairtrade Vanilla Extract

Occasions: Fall

Directions

  1. In a medium bowl, mix together salt and flour. Add in the butter.
  2. Work the butter into the flour mixture with your hands until the butter is about pea sized and evenly distributed in the flour.
  3. Pour in ice water. Incorporate until a dough ball is formed. If the dough is too dry add a little more ice water.
  4. Shape dough into a flat disk and wrap in plastic wrap. Place in the fridge for at least an hour, or up to a few days.
  5. While the dough is chilling, combine cream cheese, powdered sugar, vanilla, and egg in a stand mixer or medium bowl with hand mixer. Beat until the mixture is combined and smooth.
  6. Cover bowl with plastic wrap and let the mixture sit in the fridge until chilled/firmed up. At least an hour, or up to a few days.
  7. Once dough and filling are chilled, preheat the oven to 350F.
  8. Roll the dough into a 12 inch diameter circle. Cut off any rough edges to shape into a smooth circle.
  9. Move the dough onto a parchment paper lined sheet pan.
  10. Fill center of dough with the cream cheese filling. Using a spatula smooth out the mixture, leaving a 1.5inch border around the edge.
  11. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough.
  12. If the dough softened while working with it, put the formed galette back in the fridge for ~30 min to let set up again.
  13. Whisk egg in a small bowl. Brush egg onto the crust and sprinkle with turbinado sugar.
  14. Bake the galette for 45 min at 350˚F.
  15. Pull the galette out of oven when the crust is deep golden brown. Let the galette cool.
  16. Once the galette has cooled down (it is okay if it is still a little warm), combine honey, pistachios, vanilla, and cinnamon in a small sauce pan.
  17. Heat mixture until everything comes together and honey is a pourable consistency. This should only take a minute.
  18. Pour honey pistachio mixture onto the galette. Spread out using a spatula.
  19. Top with flaky salt. Serve at room temperature or warmed.

Tips & Notes:

  • The dough and cheese filling can be made days in advance and sit in the fridge until you are ready to bake.
  • Make sure to use ice cold water then making the dough and work quickly! The firmer the butter stays, the flakier the dough will be.
  • Recipe created for Rodelle by Laura Nutis, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.

 

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