Smoked Bandel Cheese, Pear and Walnut Galette Recipe
The world of gastronomy is an enchanting realm where flavors, textures and aromas come together to create unforgettable culinary experiences. This delectable creation is a culinary symphony that showcases the fusion of savory and sweet, soft and crunchy and smoky and fruity elements, all in one beautiful dish.
A galette is a term derived from the French language and refers to a rustic, free-form pastry that can both sweet or savory. It is a type of tart that is known for its simplicity and charm of its imperfections. Galettes are typically made with a single layer of flaky pastry dough folded around a filling and baked to perfection. The versatility of galettes lies in their ability to accommodate various fillings, making them an excellent canvas for culinary creativity. This versatility allows us to experiment with different flavour profiles, and the combination of Smoked Bandel Cheese, Pear and Walnut is a testament to this creative freedom.
Smoked Bandel Cheese is a true revelation for cheese enthusiasts. Bandel cheese, hailing from the Indian state of West Bengal, is a type of soft, unripened cheese that bears a delightful smoky flavour and crumbly texture. These cheese is traditionally made from cow’s milk and is prepared by curdling the milk with an acidic agent, often lemon juice or vinegar. After curdling, the cheese is shaped into discs and then smoked over an open flame, typically using wood or straw. This smoking process imparts a unique, earthy flavour to the cheese. The smoked Bandel Cheese offers a balance of crumbly texture and a distinct smokiness that adds depth and complexity to the galette. Its rich and slightly tangy taste pairs wonderfully with the sweet and juicy pear, while its creamy consistency complements the crunchy walnuts.
When selecting pears for this galette, it’s essential to choose fruit that is just ripe but not overly soft. When baked in the galette, the pear releases their juices, creating a luscious, caramelized filling that beautifully contrasts with the smoky cheese. To complete the trio of flavours and textures, we introduce walnuts into the equation. Walnuts are an integral component of this culinary symphony, adding a satisfying crunch and a subtle earthiness that complements the creamy cheese and sweet pears. The Smoked Bandel Cheese, Pear and Walnut Galette is a versatile dish that can be enjoyed with a glass of wine or with simple green salad or for a casual afternoon treat, a cup of tea or coffee pairs exceptionally well with a slice of galette.
Ingredients:
400 gm Pate Brisee
1 no. Pear, sliced
4-5 tbsp Creme fraiche or Sour cream
1-2 Discs of Smoked Bandel cheese
1/4 cup Walnut (broken)
1 cup + 2 tbsp Mozzarella Cheese
- Egg wash, 1 egg whisked with 1 tbsp of milk
To serve:
1-2 tbsp Honey (optional)
Freshly cracked black pepper (optional)
Preparation:
Remove the Pate Brisee dough from the fridge. Roll out the prepared dough in between two parchment paper into a 12 inch circle with an even 1/8-inch thickness, it doesn’t have to be perfect.
Next remove the parchment paper from the top of the dough and use a sharp knife to cut out a rectangle base of the galette.
Remove the excess dough and form a ball with it. Roll out the dough ball in between two parchment paper with an even 1/8-inch thickness.
Then remove the parchment paper from the top of the dough and cut the flattened dough with a sharp knife in strips.
Next brush the edges of the galette with egg wash and create drape design to go around the edges of the galette with the dough strips.
Then spread the creme fraiche/ Sour cream all over the tart base and spread 1 cup of mozzarella cheese over the creme fraiche. Add the pear slices in an overlapping pattern.
Then place the prepared galette in the fridge for 15 minutes to chill.
After 15 minutes take out the galette from the fridge and brush the edge of the galette with egg wash.
Bake the galette in a preheated oven @180° C for 20 minutes, then remove from the oven.
Then crumble over the Smoked Bandel cheese and sprinkle over the walnuts and 2 tbsp of mozzarella cheese.
Bake the galette for another 5-8 minutes.
To serve, drizzle over honey and black pepper and serve warm.
Tips:
The dough can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months.
If you are using frozen dough, thaw the dough overnight in the refrigerator before rolling out.
Rolling out using parchment paper means the dough will have an even thickness and won’t stick to the surface.
Make sure you are using chilled butter. Butter should be chilled not frozen or you will end up using excess water for the dough.
Chilling the shaped galette in the refrigerator is a mandatory step, as it helps to maintain its shape in the oven, while baking.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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