In this galette, the tanginess of the goat cheese pairs beautifully with the sweet-tart taste of lemon marmalade. Each creamy bite is rich, satisfying, and packed with flavor. Serve it warm for a show-stopping, crowd-pleasing appetizer. Serve it chilled for a delightful pastry, perfect for any breakfast or brunch gathering.
Yield: 8 servings
Serving size: 1 slice
- 3.5 oz (99.23g) cream cheese, softened
- 2 large eggs
- 2 tbsp. (29.6g) + 1 tsp. (19.54g) water
- 1/2 cup (56g) coconut flour
- 2 tbsp. (24g) granulated erythritol, plus more to garnish
- 1 tsp. (4.6g) baking powder
- 1/8 tsp. salt (0.78g)
- 1/2 cup (232g) + 2 tbsp. (58g) lemon marmalade, my recipe
- 4 oz soft goat cheese
- Fresh sprigs of thyme
- Preheat the oven to 350 °F (180 °C)
- Place the cream cheese, two tablespoons (29.6g) of water, and the erythritol into a medium bowl. Cream them together using an electric mixer.
- Add one egg to the bowl. Beat well.
- Add the flour, baking soda, and salt to the bowl. Mix well with a spoon to combine.
- Let the dough rest for 5 minutes. While the dough is resting, get out a baking sheet, and prepare your work surface for rolling out the galette dough. I like to use blue painter’s tape to secure my parchment paper to my work surface. Doing this keeps the paper in place, making rolling out the dough much simpler.
- Gather the dough into a ball and place it onto the taped-down parchment paper.
- Place another piece of parchment over the top, and using your hands, press down gently to flatten it out a bit.
- Roll the dough out evenly into a circle that is slightly larger than nine inches (22.86 cm).
- Remove the top sheet of paper and invert a nine-inch (22.86 cm) pie plate onto the dough. With a sharp knife, use the plate as a guide to trim the edges of the dough into a clean circle. Save the scraps of dough on the side for now.
- Gently remove the pie plate from the dough.
- Remove the tape from the parchment paper under the galette dough, and carefully transfer the paper with the dough on it onto the baking sheet.
- Leaving a one-inch (2.54 cm) perimeter, spread a half cup (232g) of marmalade across the top of the dough. Remember to leave a plain one-inch (2.54 cm) outer rim.
- Crumble the goat cheese over the top of the marmalade.
- Using the edges of the parchment to help you, gradually fold the unfilled edges of the dough inward, one section at a time, to create the shape of the galette.
- Spoon the remaining marmalade onto the center of the tart as decoration.
- In a small bowl, beat the remaining egg with a teaspoon (19.54g) of water to make an egg wash. Brush the crust with the egg wash.
- Roll out the remaining dough scraps and cut them into appealing shapes such as flowers, leaves, or little stars using a small cookie cutter or knife. Place them decoratively onto the crust.
- Use your fingers to smooth any cracks in the galette crust. Again, brush the crust and the decorations with egg wash.
- Sprinkle the dough with a pinch or two of erythritol and sprinkle the entire tart with fresh thyme leaves to garnish.
- Bake in the center of the preheated oven for 30-35 minutes until the crust is a light golden brown.
- Cool for about 5 minutes before carefully transferring the galette onto a serving dish and serving it to your guests.