Galette of the kings salted way crown

Ingredients

For 6 servings

• •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

Method

1. 1.On a laminated dough, draw 2 lines so that on the dough appear 4 quarters.
2. 2.On 1⁄4, drop off the county and cover with ham (leaving a few cm at the edge).
3. 3.On 1⁄4, cover with goat and honeynet.
4. 4.On 1⁄4, cover with red onion confit and sprinkle with Parmesan.
5. 5.And on the last quarter, spread the cranberry cream and place slats of apples over it.
6. 6.Pepper everything.
7. 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. 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. 9.Lift the edges of 2 triangles side by side, turn them twice towards the outside. Pinch the ends to seal them.
10. 10.Repeat with the other triangles.
11. 11.Brush with the beaten egg. Bake for 20 to 30 minutes at 180°C.
12. 12.Serve warm with a glass of Cider Brut Bio Ecuson.