Appetizers
Humboldt Fog Cheese-Tomato Galette
Hyatt Regency Sonoma Wine Country
170 Railroad Street
Santa Rosa, CA 95401
vineyardcreek.hyatt.com
- RECIPE YEAR: 2013
- RECIPE BY: Richard Whipple
- YIELD: Serves 6
I’ve known Mary Keehn of Cypress Grove Chevre for many years and her Humboldt Fog is my favorite cheese. At the restaurant, we make sun-dried tomatoes and I thought they would perfectly match the cheese. I love buttery puff pastry and decided to wrap the cheese and tomatoes in it. The pastry is flaky, the cheese melty, and the tomatoes and glazed balsamic onions complement the cheese beautifully.
Ingredients:
- 6 puff pastry sheets, each 5 inches square
- All-purpose flour for dusting
- 6 tablespoons balsamic red onions
- 12 sun-dried tomatoes
- 6 ounces Humboldt Fog goat cheese, cut into 1-ounce pieces
- Mixed green salad for serving
Directions:
Prepare your favorite recipe for balsamic-glazed red onions. Preheat the oven to 450°F. Lay out the puff pastry sheets on a clean, lightly floured work surface. Spoon 1 tablespoon of the balsamic red onions into the center of each sheet and top the onions with 2 sun-dried tomatoes. Place a piece of cheese on top of the tomatoes. Fold the puff pastry sides over the filling and twist the corners at the top to form a pinwheel. Bake the galettes until golden brown, 8 to 10 minutes. Serve each galette with a small mixed green salad.
