Boursin, Prosciutto & Courgette Galette
Appetizer of your Dreams
What if I told you there existed an extravagantly easy way to impress your guests with this holiday themed appetizer galette? Would you believe me or up and leave me? (That’s a song lyric.)
Well it’s true, so here’s the recipe.
Ingredients and Instructions
Galette FillingÂ
1 wheel of Boursin: Shallot & Chive
2 egg yolks
Zest half a lemon
Juice half a lemonÂ
1 tsp black pepper
Blitzed in a food processor until combined. Set aside.Â
6-8 slices prosciutto
12 ribbons courgette (zucchini) Use a potato peeler to achieve ribbons.
1 orange, in segments
1/8 cup milk for brushing
1/8 cup honey
Ingredients and Instructions
Easy Galette Dough
1 ½ cups unbleached all-purpose flour, more for rolling on surfaces
½ teaspoon salt
10 tablespoons (142.5 grams) cold unsalted butter, cut into small cubes
5-7 tablespoons ice-cold water
The recipe for the galette dough is linked above, by Fool Proof Living. Don’t worry, I’ve included my version of the how-to below.
This is the simplest and a truly fail-proof dough. I recommend making it ahead of time as it needs to sit in the fridge for a minimum of 1 hour or maximum of 24 hours before rolling it out.
Get your ingredients measured and ready (mise en place) and prepare your dough in the food processor.
Flour and salt first, then add your butter, pulsing 8 times. Next, gradually add your cold water. I needed 7 tablespoons, you may need less. Pulse each time you add water, one tablespoon at a time.
Flour your work surface, turn your dough out until it forms a ball. Wrap in plastic wrap and place in the fridge until you’re ready to bake.
Heat a medium skillet, add your prosciutto, cook and flip. This will par-cook it until slightly crispy.
Using the same pan, cook your courgette ribbons for a few minutes on each side, seasoning with salt on one side.
Place both cooked ingredients on a plate with paper towel to absorb excess fat and moisture.
Cooking the Galette
Take your dough out of the fridge and let it sit at room temperature for 10 minutes before rolling.
Flour your surface and roll to 1/8 of an inch thickness, place on baking sheet lined with parchment paper.
Using a fork, poke a few holes in the bottom of the dough.
With a spatula, spread your boursin mixture over the dough leaving 2 inches off the sides.
Roll up your courgette ribbons and prosciutto. Strategically place them throughout the galette. Add your segmented oranges.
Flip the edges of the dough over the sides of the filling.
Preheat oven to 375°C.
Place galette in the fridge for 10 minutes before baking.
In a microwave safe bowl combine milk and honey and heat for 45 seconds. Mix and brush over the top of the galette sides.
Bake at 375°C for 18-20 minutes, rotating halfway through bake time.
When ready, zest more lemon and squeeze lemon juice over the top.
This galette IS over the top without all the work and is a delicious addition to your appetizer or dinner rotation or brunch.
Bonne bouffe!
