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Rustic fall galette and aged goat cheese log
Go to preparation
Preparation 30 min
Cooking 25 min
Difficulty Easy
Ingredients
4 servings
- 1 Soignon Ripened goat log 150g
- 2 vacuum-packed cooked beets
A 3 cm thick round slice of butternut squash
- 2 sprigs of fresh thyme
A drizzle of oil
For the dough:
- 125 g spelt flour
- 125 g buckwheat flour
- 1 egg
About 80 – 100 ml water
- 4 ml olive oil
Salt
Steps in the recipe
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Step 1
Mix the flours, oil, and egg. Add salt and water little by little until you get a homogeneous ball.
Step 2
Cover with plastic wrap and put it in the fridge for 1 hour.
Step 3
Take the dough out and roll it out on a floured surface.
Step 4
Place it on a sheet of parchment paper.
Step 5
Cut the beets into thin slices and the butternut into small cubes.
Step 6
Spread the beet out in the middle of the dough, leaving a border of about 2 inches.
Step 7
Top with the butternut squash cubes and slices of the Soignon goat cheese log.
Step 8
Fold the edges of the dough over the filling.
Step 9
Add the thyme leaves, salt, and a drizzle of olive oil.
Step 10
Preheat your oven to 190°C and bake for 25 minutes
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