Half-open french galette pie personifies everything the delights of home baking: ease of preparation, amazing taste, rustic style presentation, which implies that the rate made to the taste of baking, not to its presentation. After all, a biscuit cooked without a mold. The filling is laid out on the dough sheet and just bend the edges so that all the juices do not run away. Apple filling for this biscuits are prepared separately in a pan, and then laid out on dough. Therefore, we need apples of strong varieties, which even in stew form will keep in shape. A few minutes before the biscuit is ready sprinkled with goat cheese, dried cherries and almonds – luxurious combination! Share with friends: 
Time: 1 hour. 55 minutes Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit
- 3 apples Breburn (0.7 kg.), Peeled and cut in half, halves cut into 6 slices 1 cm thick.
- 30 gr butter
- 1/8 tsp salt
- 1/3 Art. Sahara
- 0.5 tsp ground cardamom
- 0.5 tsp ground cinnamon
- 0.5 tsp arrowroot starch (arrowroot)
- 1 tsp freshly squeezed lemon juice
- 1 sheet of frozen puff pastry weighing 220 g., defrost
- Flour for work
- 1 large egg, beaten
Topping
- 120 gr. chilled fresh goat cheese crumbled on pieces 0.5-1 cm in size.
- 1/3 Art. chopped almonds toasted
- 1/3 Art. dried cherries
Recipes with similar ingredients: puff pastry, apples, goat cheese, dried cherry, cardamom, cinnamon, almonds
Recipe preparation:
- Set the grid on the middle level of the oven and preheat oven to 190 ° C.
- In a large skillet with a non-stick coating on moderately melt butter over high heat. Add apples and salt. Fry until tender, stirring occasionally, for about 10 minutes. Remove the pan from the stove. In a small bowl, mix with a whisk sugar, spices and arrowroot so that no lumps of starch remain. Sprinkle apples in a pan with spiced sugar and sprinkle with lemon juice and mix. Cool so they are a little warm.
- Lay a large sheet of parchment on the work surface. paper. Put the dough on parchment and sprinkle lightly on both sides flour. Roll the dough to a square bed with side 30 see, lifting, turning and sprinkling it with additional flour so that didn’t stick. Cut corners (round them) to make a round layer with a diameter of 30 cm
- Lubricate the dough with a beaten egg. Spread on the test in a circle apple slices, departing from the edge of 5 cm. (so that it remains wide side). Center the remaining apples in a smaller circle (them the ends may overlap the first ring of apples). Fold the side of the dough above the filling, pleating it with loose folds. Oil folded side beaten egg. Put the biscuit with the parchment on heavy baking sheet. Pour the remaining juice in the pan. Bake a biscuit until the edge of the dough is browned, 30-35 minutes.
- Meanwhile, prepare topping: in a medium bowl size mix goat cheese, almonds and cherries, evenly distributed ingredients (cheese should remain slices). Put in refrigerator until ready to use.
- Remove the biscuit from the oven. Sprinkle evenly with topping. Return to oven and bake for another 5 minutes to make cheese and cherry softer. Cool the biscuit for 20 minutes and serve warm, or cool for 2 hours and serve at room temperature.
