1. Make filling: In a food processor, blend together Roquefort (or camembert), cream, wine, egg yolk, flour and season to taste. 2. Blend until filling is smooth. 3. Make crust: In a bowl, combine flour, sugar and salt; add butter and blend until mixture resembles coarse meal. 4. Stir in eggs and, on a lightly-floured surface, knead dough lightly for several seconds, or until combined. 5. Divide dough in half, shape into balls and chill, wrapped in plastic wrap, for 1 hour. 6. On the lightly-floured surface, roll out each ball of dough into a 10 inch round. 7. Press 1 round into bottom and ¾ inch up the sides of a buttered 9 inch round cake pan. 8. Spread filling evenly over and sprinkle with almonds. 9. With a butter knife, fold the edge of the dough over filling. 10. Arrange remaining dough round on top and, with the knife, press edges together, enclosing filling and sealing. 11. Score top in a diamond pattern with a fork. 12. Brush with egg wash and chill for atleast 30 minutes and up to 8 hours. 13. Preheat oven to 375 degrees F (190C). 14. Bake in the middle of oven for 50-55 minutes, or until golden-brown. 15. Let cool 10 minutes. 16. Run a thin knife around edge of galette. 17. Turn out carefully and invert onto platter. 18. Let cool completely and serve with red grapes and a green salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
