Savory Galette

INGREDIENTS

1 jar of any Tait Farm Chutney

1/2 C. grated cheese (Cheddar, Fontina, Havarti)

1 egg, beaten

1 3/4 C. (8 oz.) flour

1/4 tsp. salt

10 Tbs. cold butter, cut into small cubes

3 Tbs. cold water

Note: substitute a ‘ready-made’ unsweetened butter crust

In a food processor (or by hand), whisk the salt into the flour. Add the butter and pulse until crumbly. Add the water and pulse until a ball forms. Pat into a round and wrap in plastic wrap. Chill at least one hour.

Preheat oven to 375° degrees. Roll the dough between 2 sheets of parchment paper into a 10” round. Transfer to a baking sheet and peel off the top sheet of parchment.

Combine the jar of chutney with the grated cheese and spread in the center of the pastry, leaving

a 2” border all around.

Gently fold pastry up over the filling, leaving the center of the galette open. Pinch any gaps closed.

Brush pastry with egg and bake for 30-40 minutes or until the crust is golden brown.

Cool slightly, but serve warm.