Monday, 6 April 2015

Whole wheat goat cheese, arugula and ham galette

With spring just arriving, much better whether, days getting brighter, longer and warmer, I feel more and more encouraged to make a little picnic, even if it is my own terrace.

To eat in the field or in the yard, and prepare a relaxed and simple meal -but tasty and different-, this galette is perfect. The base, with the mixture of white and whole wheat flour, acquires a special flavor that improves with the herbs. The best thing about this base is that you can cook ahead and serve with a fresh fill, like the one I've used, or put the stuffing on it before taking it to the oven and have a hot plate. If prepared in advance, it perfectly lasts for a couple of days in an airtight container. Similarly, it is also perfect with the hot filling, except that in this case it is better to add the rocket just on the table.

In good company, with a green salad and a wine glass or a cold beer, this dish announces summer is getting closer. Can you feel it?

Whole wheat  goat cheese, arugula and ham galette


For the base

    100 grams of wheat flour
    225 grams of white wheat flour
    1 teaspoon salt (5 grams)
    1 teaspoon sugar (5 grams)
    75 grams of cold butter cut into cubes
    50 grams of plain yogurt (whole or non fat)
    2 to 4 tablespoons cold water
    1 teaspoon dried thyme
    1 teaspoon dried rosemary
    1/2 teaspoon ground black pepper

For the filling

    Arugula leaves
    Goat Cheese
    Serrano Ham


In a bowl, mix the flour, thyme, rosemary and pepper, salt and sugar. Add butter and mix until mixture resembles coarse breadcrumbs. While mixing, add the ice water gradually. Continue mixing until the dough holds together and is not sticky. Make a ball, flatten into the shape of disk and wrap in plastic cooking. Put in the refrigerator and keep it there at least 1 hour.

On a floured work surface, knead the dough with a rolling pin, fold the edges as in the image, putting up the dough corners. Put some oven paper on it and add some cooking beans so that the dough does not rise while baking. Place in the oven, preheated to 200 ° C for 15 minutes. Remove from oven, remove beans and paper and let cool.

In this case I made the base, I kept a couple of days in a sealed pot and used it just with the filling at the time, because I wanted a fresh filling.

If you prefer a hot filling, place it on the rolled dough, fold the ends and take it to the oven 15 minutes. Serve right in the moment.


  1. It looks great! I´ll give it a try.

  2. It looks great! I´ll give it a try.

  3. It looks great! I´ll give it a try.