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March 14, 2013



We interrupt our Jarlsberg Mac Attack program to celebrate National Pi Day…no, not “pie” day, but the day celebrating the mathematical constant 3.14!  We couldn’t help but share a favorite of ours, this gorgeous Jarlsberg and roasted vegetable Galette!


14-ounce package refrigerated pie crust (two 11” rounds)
4 cups sliced cauliflower and/or broccoli
3 cups coarsely chopped fennel (core removed, one head)
2 cups (about one pound) chopped asparagus (tough white part removed)
1 cup chopped carrots and/or red bell pepper
1 cup chopped shallots
10 garlic cloves
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh rosemary or oregano, or 2 teaspoons dried
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 cups grated Jarlsberg cheese, divided
1 4-ounce log soft, unripened goat cheese (we used Woolwich Dairy fresh Chevrai)
Egg wash – 1 egg yolk beaten with 1 Tablespoon water

Preheat oven to 400°.  Line a large, lipped baking tray with foil and oil spray.

To prepare filling: Combine cauliflower, fennel, carrots, and shallots on the prepared baking tray, drizzle with 2 tablespoons oil, and gently toss with rosemary, salt and pepper. Place garlic cloves on a square of foil, sprinkle with remaining oil and pinch the edges of the foil together. Place the packet on the baking sheet with the vegetables. Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown and the garlic is soft, about 35 – 40 minutes. Set vegetables aside to cool a bit.  Unwrap the garlic and mince.  Add the minced garlic to the goat cheese

To assemble galettes: Unroll pie crust rounds onto sprayed squares of foil, about a foot square. Divide garlic cheese mixture evenly and spread on each round, leaving 2-inch border all the way around.  Toss 1 ½ cups Jarlsberg with vegetables; divide mixture and mound carefully onto the two rounds, also leaving 2-inch border. Top each with remaining Jarlsberg.

Fold border up and over the filling to form a rim, pleating as you go. Brush on egg wash (it will help to keep the pleats in place).  Refrigerate 20 minutes.  Bake galettes on baking sheet, 30 to 40 minutes (turning once after 15 minutes) or until crust is golden brown.  Let cool for 10 minutes.  Serve warm.  Each galette serves 6.

Note:  other popular galette fillings combine grated cheese with ham and egg.  Or, use pastry dough to wrap a hot, cooked sausage or kielbasa for a take on “pigs in a blanket.”

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