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Wine and Pine Savory Galette

Ingredients

Crust:

Filling and Assembly:

Instructions

Crust:

  1. Cut butter into flour and mix with hands, breaking down butter until largest piece is no bigger than a pea.Add sugar, salt and rosemary and mix until incorporated.
  2. Add water 1 tablespoon at a time until dough is just sticky enough to bind together in a single clump.Mold into a disc shape, wrap in plastic wrap and refrigerate for at least 1 hour.

Filling and Assembly:

  1. Toss berries with sugar and let sit for about 5 minutes (the sugar draws out the berry juices).
  2. Add wine and rosemary and let sit for at least 30 minutes, stirring occasionally.
  3. Roll out dough on a well-floured surface until it is about 13 inches in diameter and about 1/8 inch thick.
  4. Move dough to a parchment lined baking sheet (this makes the next steps easier).Starting from the center, arrange brie in a spiral, leaving at least 1 1/2 inches of dough on all sides. Strain berries from wine (reserve this to drink later) and arrange berries on top of brie slices. Sprinkle pine nuts over the berries and fold edges over so that the crust contains the filling.
  5. Refrigerate for 10 minutes and preheat oven to 400 degrees F.
  6. Bake at 400 degrees F for 30-35 minutes or until crust is golden brown.

Notes

Adapted by Beth

Recipe by She Eats at https://sheeats.ca/2013/09/the-wine-and-pine-galette-experiment-guest-post/