Rustic Galette topped with Single Gloucester Cheese

For last night’s dinner, I decided to make a galette topped with some of the single Gloucester cheese I bought at the Royal Three Counties show.

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On Saturday morning, I stopped off at the Gloucester Cattle Society tent where they had cheese, cuts of beef, and sizzling burgers for sale. I decided to try some single Gloucester cheese as I’ve never had it before and doesn’t seem to be as readily available as double Gloucester cheese.  I tried to find the difference between the two, and the website from the British Cheese Board sums it up nicely.  The distinction has changed throughout the decades, but now single Gloucester is only produced within the county, whereas double can be made and sold anywhere. There were a few varieties for purchase, but I decided on a small wedge from Jonathon Crump’s cheese which was unpasteurized and organic.

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I couldn’t find a website for them, but the label states they are located in Standish, Gloucestershire. I decided to incorporate this cheese into a rustic galette as it was creamy, but not too sharp which would compliment the bits of salty pancetta I would put on top.

First, I made the galette dough:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon salt
  • 3/4 cup butter, chilled
  • 1 egg yolk
  • dash of distilled malt vinegar
  • 5 tablespoons ice water

FullSizeRender (9)Mix together the all-purpose flour, wheat flour, and salt.  Incorporate the butter into the dough, mixing it with a pastry cutter or your hands until it becomes crumbly.  In a separate bowl, whisk together the egg yolk, vinegar, and water (it will be a bit frothy).  Add the liquid to the flour and knead until you have a smooth dough. You can add more ice water if necessary, a tablespoon at a time.  Separate the dough in half for two small galettes. You will roll it out before adding the filling, so you can cover the dough and chill in the fridge until its time to fill.

Next, I began preparing the filling.  The best thing about galettes is that they are so versatile.They don’t have to look pretty and can be filled with anything, sweet or savory, and are perfect for when you don’t feel like using a pie pan.  I decided to fill mine with pancetta (from Aldi), onions, mushrooms, and spinach.  First I fried up the half a package of pancetta until cooked, then set it aside, leaving the oil in the pan.  Then I sautéed the onions and mushrooms with a heaping spoon of chopped garlic.  This stage will produce a good amount of liquid from the veggies.  Too much liquid will give your galette a soggy bottom, so I reduced that to retain flavor.  I then turned off the stove, and added the chopped spinach which cooked on its own from the residual heat.

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I preheated the oven to 210 degrees celsius and spooned half of the filling onto the center of each piece of rolled out dough. Spread the filling, leaving about an inch of dough around the galette to fold.  It probably helps to put the rolled out dough on your parchment paper lined tray before you fill it, just sayin’.  You then want to carefully fold up the edges of the dough a little at a time.  The flattened dough doesn’t necessarily have to be perfectly round as it all gets folded up anyway.

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Next I grated the lovely single Gloucester cheese and smothered it over the top before putting the galettes into the oven for 20 minutes.


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The dough should be a golden brown, so a few more minutes may be necessary depending on what type of oven you have.  I have a fan oven here in England, and 20 minutes was sufficient for a gorgeous looking galette!

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I also picked up a bottle of apple juice at the Three Counties Show.  I don’t really drink juice, unless its orange juice accompanied by a shot of vodka.  However, I tried a sample of what I thought was cider and it turned out to be one of the most delicate tasting juices I’ve ever had. This juice comes from Once Upon a Tree located in Ledbury (HR8 2RG).  They produce a nice range of juice, cider, and perry.  This juice is made with the Discovery Apple, which is smooth and sweet, and not at all sharp and sour as some apple juices can be.  Their products are available online, at really great prices, so I’ll definitely be buying this again.  My meal was finished off by a punnet of Malvern strawberries bought before leaving the Three Counties show.

I’m heading to Cornwall this weekend to celebrate my two year anniversary and will be bringing along a bottle of wine also purchased at the show. Hopefully I’ll remember to do a quick post in between spending time at the beach.  I’m hoping to find some Cornish products to use for future recipes, but next week’s recipe will probably be something with cider!

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Thanks for reading and Happy Eating!

One thought on “Rustic Galette topped with Single Gloucester Cheese

  1. Pingback: Jammie Dodgers with Cornish Damson Jam | BRISTOL IS HOME

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