French Basque Galette with Comte Cheese
A traditional French pastry filled with a rich Comte cheese and flaky dough, perfect for a snack or dessert.
Ingredients
- ●200g Comte cheesegrated
- ●1 sheet Basque galette doughstore-bought or homemade
- ●1 sheet Flaky pastry doughfor crust
- ●50g Buttermelted
- ●a pinch Cinnamonoptional
- ●2 tbsp Sugaroptional
- ●1 Eggsbeaten
- ●a pinch Salt
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the Basque galette dough to a thickness of 1/4 inch.
- 3
Cut out a circle of dough using a cookie cutter or the rim of a glass.
- 4
Place the dough circle on a baking sheet lined with parchment paper.
- 5
Spread the melted butter evenly over the dough, leaving a 1-inch border around the edges.
- 6
Sprinkle the grated Comte cheese over the butter, leaving a small border around the edges.
- 7
Fold the edges of the dough up over the filling, pressing gently to seal.
- 8
Brush the top of the galette with beaten eggs and sprinkle with sugar and cinnamon if desired.
- 9
Bake for 25-30 minutes, or until the crust is golden brown and the filling is melted and bubbly.
- 10
Remove from oven and let cool for 10 minutes before serving.