Galette of the kings salted way crown
- Total time
- 40 min
- servings
- 6 servings
- Dish type
- Appetizer
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Prep
20 min
Cook
20 min
Total time
40 min
Ingredients
Ingredients
- 1 1 bottles of Cider Brut Bio Ecuson
- 2 2 grated county handles
- 2 tranche 2 slices of ham
- 6 c. à soupe 6 tablespoons of fresh goat
- 2 c. à soupe 2 tablespoons of liquid honey
- 1 1/2 camemberts made and mixed in cream
- 1 1 apple
- 2 2 good grips of grated parmesan
- 4 c. à soupe 4 tablespoons of red onion in confit
- 2 2 round laminated pasta
- pepper
- egg yolk
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Method
- 1
On a laminated dough, draw 2 lines so that on the dough appear 4 quarters.
- 2
On 1⁄4, drop off the county and cover with ham (leaving a few cm at the edge).
- 3
On 1⁄4, cover with goat and honeynet.
- 4
On 1⁄4, cover with red onion confit and sprinkle with Parmesan.
- 5
And on the last quarter, spread the cranberry cream and place slats of apples over it.
- 6
Pepper everything.
- 7
Cover with laminated dough. Optional: for a second layer and even more gourmet, cover the dough in the same way by overlaying the same flavors, pepper and cover with another laminated dough.
- 8
Place a glass in the centre of the dough. Cut the dough in 4, then cut each triangle in half to create 8 triangles. Then cut each triangle in half to get this time 16 triangles.
- 9
Lift the edges of 2 triangles side by side, turn them twice towards the outside. Pinch the ends to seal them.
- 10
Repeat with the other triangles.
- 11
Brush with the beaten egg. Bake for 20 to 30 minutes at 180°C.
- 12
Serve warm with a glass of Cider Brut Bio Ecuson.
Source : marmiton
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