Pistou Galette with Roquefort Recipe

From Dorothy McNett's Recipe Book.

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Pistou Galette with Roquefort

From Dorothy McNett's recipes at www.dorothymcnett.com. A great appetizer to serve with a variety of cheeses, or side bread to serve with fish soup. As Charles De Gaulle once said "How can you govern a country which has 246 varieties of cheese?"

2 3/4 cups all purpose unbleached flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon active dry yeast
1 cup warm water (100-110 degrees)
1 tablespoon extra virgin olive oil
1/3 - 1/2 cup more flour for kneading
4 -5 cloves garlic
1/4 cup chopped fresh basil
1/2 cup grated Gruyere or Parmesan cheese (or other firm cheese)
1/4 cup extra virgin olive oil
1 medium red ripe tomato, diced
fresh parsley for garnish
Roquefort cheese, for serving

In batter bowl whisk together the flour, salt, sugar and yeast. In measuring cup, combine the water and oil. Add to flour mixture, stirring to blend. Remove to work surface and hand knead about 5 minutes or more, sprinkling your hands and the work surface with more flour. It depends on the moisture in the air, the type of flour used, etc. Just keep it from sticking to your hands and the work surface, sprinkling with flour as you work. You want to create a smooth ball of dough. Cover with a towel and let rest about 10 minutes. Preheat oven to 400 degrees.
In meantime, in food processor with steel chopping blade in place mince the garlic and basil, adding the cheese. With motor running, drizzle in the oil to make a nice dressing consistency. (Or, without processor just finely mince the garlic and basil, blending in the cheese and oil.) Add the diced tomato but do not whirl it, leave the tomato pieces as they are. Now that the dough has had a 10 minute resting time, roll it into a circle about 10 inches in diameter and place on a lightly oiled baking sheet (or use a silpat). Spread the pistou into the center of the dough. Fold up the edges randomly about 2 inches in, to hold the pistou in place and to make an interesting shape. Bake 20 - 30 minutes, or until nicely browned and dough is done. Remove to wooden cutting board, garnish with snipped parsley. Slice to serve along with Roquefort cheese or other cheeses of choice.

Recipe created 2012-08-21.

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