Description
A beautiful rustic appetiser featuring creamy melted Brie, sweet-tart dried cranberries, crunchy walnuts, fresh thyme, and a golden buttery pastry crust, finished with a sweet-spicy hot honey and lemon drizzle.
Ingredients
For the Galette Dough:
1½ cups all-purpose flour (190 g)
1 tbsp granulated sugar (12 g)
½ tsp salt (3 g)
½ cup cold unsalted butter, cubed (113 g)
¼ cup ice water (60 ml)
For the Filling:
8 oz Brie cheese, sliced (225 g)
½ cup dried cranberries (65 g)
½ cup walnuts, roughly chopped (55 g)
2 tbsp honey (42 g)
1 tsp fresh thyme leaves (2 g)
¼ tsp freshly ground black pepper (0.5 g)
1 egg, beaten (50 g)
For the Hot Honey Drizzle:
¼ cup honey (84 g)
1 tbsp hot honey or ½ tsp crushed red pepper flakes (15 ml)
1 tsp fresh lemon juice (5 ml)
For Garnish:
1 tbsp fresh thyme leaves (2 g)
1 tbsp dried cranberries, chopped (10 g)
Instructions
1. Combine the flour, sugar, and salt in a mixing bowl. Add the cold cubed butter and cut it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs with some small pieces of butter still visible.
2. Gradually add the ice water, mixing gently just until the dough comes together. Shape the dough into a disc, wrap it, and refrigerate for at least 30 minutes.
3. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. Place the chilled dough on a lightly floured surface and roll it into a rough 12-inch (30 cm) circle. Carefully transfer the dough to the prepared baking sheet.
5. Arrange the Brie slices over the centre of the dough, leaving approximately a 2-inch (5 cm) border around the edges.
6. Sprinkle the dried cranberries, chopped walnuts, and fresh thyme over the Brie. Drizzle with honey and season with freshly ground black pepper.
7. Gently fold the edges of the dough over the filling, pleating the pastry as needed to create a rustic border while leaving the centre open.
8. Brush the exposed pastry with the beaten egg.
9. Bake for 30–35 minutes, or until the crust is deeply golden and the Brie is melted and bubbling.
10. While the galette bakes, combine the honey, hot honey or crushed red pepper flakes, and fresh lemon juice in a small bowl. Stir until smooth and well combined.
11. Allow the baked galette to cool for 10–15 minutes so the melted Brie can settle slightly.
12. Drizzle generously with the hot honey mixture, then finish with fresh thyme and chopped dried cranberries. Slice and serve warm.
Notes
Keep the butter cold when making the dough to help create a flaky pastry crust. Avoid overworking the dough; mix only until it comes together. Leave a generous 2-inch (5 cm) border so the pastry can fold securely over the filling. Use a quality creamy Brie for the best melted texture. Roughly chopped walnuts provide a satisfying texture and distribute easily over the filling. Let the galette rest for 10–15 minutes before adding the hot honey drizzle. Add the hot honey just before serving so its sweet-spicy flavour remains noticeable. Camembert can be substituted for Brie, while soft goat cheese can also be used for a different flavour and texture. Regular honey can be used instead of hot honey with crushed red pepper flakes added to taste. Dried cranberries are recommended because their concentrated sweetness and chewy texture complement the Brie and buttery pastry. Store leftovers in an airtight container in the refrigerator and reheat gently in the oven to help restore some of the pastry’s crispness. For a milder galette, use regular honey without red pepper flakes or reduce the amount of hot honey. Serve warm as an appetiser, sharing dish, or centrepiece with a simple green salad or other light appetisers.
- Prep Time: 45 minutes
- Cook Time: 30–35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French