La Cocotte Verte

— One 9-inch galette

Recipe courtesy of Luisa’s Catering

You know it’s summer when you see basket upon basket of beautiful fresh cherries in the farmer’s markets. This easy to make galette is a lovely way to end your meal with cheese and fruit instead of a typical dessert.

*Items marked in green are available from The Gourmet Corner.

Ingredients

• 1 round White Toque Butter Puff Pastry, thawed
• 4-5 ounces Tradition Du Berry Fromage de Chèvre
• 2 1/2 cups fresh Bing cherries, pitted and cut in half
• Zest of 1/2 lemon
• Miele de Lavande (Provencal Lavender Honey), for drizzling
• 3 sprigs fresh thyme, leaves removed from sprig

Assembling and Baking

Preheat the oven to 400 degrees. Line a sheet pan (or round pizza pan) with parchment paper.

Transfer puff pastry round to the prepared pan. Using your fingers, break the goat cheese into small pieces, sprinkling it over the bottom of the tart, but leaving a 1-inch border around the edges.

Arrange the cherries over the goat cheese, sprinkle with lemon zest and thyme and drizzle lightly with the honey.

Fold in the outer 1/2-inch of the pastry to form a naturally raised, “rustic” edge to the tart. Bake about 25 to 30 minutes or until golden brown.

Tags: cherries, chevre, puff pastry

This entry was posted on Saturday, August 7th, 2010 at 10:56 am and is filed under Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.