Julia Child’s Galettes Au Roquefort

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by Barbara Pool Fenzl

azfamily.com

Posted on October 9, 2009 at 6:27 AM

Ingredients:
1/4 pound Roquefort
2 quart mixing bowl
1/4 pound softened butter (1 stick)
2 Tbsp. whipping cream
1 egg yolk
1- 1/3 cups sifted all-purpose flour, more if needed
Salt to taste

Lightly buttered baking sheets
1 egg beaten with 1/2 teaspoon water in a small bowl
pastry brush
cooling rack

Instructions:
Preheat oven to 425°F.
Mash the cheese in the bowl with a mixing fork.  Beat in the butter, cream, and egg yolk. Then knead in the flour.  Form into a ball, wrap in waxed paper, and chill until firm.  Roll out 1/4-inch thick, cut into 1-1/2 inch rounds, brush with egg wash, and bake until the gallettes have puffed and browned lightly, 7 to 10 minutes.  Cool them on a rack.

The dough for these gallettes may also serve as a pastry dough for tarts and turnovers.

Yield: Makes about 48 wafers

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