Dewberry Galette

CRUST

2 cups all purpose flour 1½ teaspoons salt

1 teaspoon black pepper 1½ sticks or 6 ounces of butter, chilled 1⁄3+ cup ice water

FILLING

4 ounces goat cheese, at room

temp

4 ounces cream cheese, at room

temp 3 tablespoons maple syrup 1 serrano pepper, finely minced ½ teaspoon salt

TOPPING 1½ cups dewberries

Instructions: Preheat the oven to 350 degrees. In a bowl, combine the all-purpose flour with salt and black pepper. Cut the butter into small half-inch pieces and toss into the flour mix. Using your fingertips, crush the butter gently to mix with the flour. The mixture will resemble cornmeal — do not over-mix.

Add ice water and bring the dough together into a mass. If it is too dry and crumbly, add a little more water. Knead it for a few seconds until it feels smooth.

Using dry flour so it does not stick to the counter, roll the dough out into roughly a 10- to 12-by-6-inch oblong. Transfer it to a parchment-paper-lined baking pan and pinch the edges all around to create a border. Using a fork, pierce the dough in many places so it does not puff up during baking. Bake for 15-18 minutes until it is golden brown. Let it cool for 10-15 minutes. To make the filling, fold the goat cheese, cream cheese, maple syrup, serrano pepper and salt until evenly mixed. Spread this onto the cooled crust and spread the dewberries on top. Bake in the oven for another 3-4 minutes. Remove and let the galette rest for 5-7 minutes before cutting it. Serve warm or at room temperature.

NOTES & VARIATIONS

• The dough can be made ahead of time and even frozen for up to a month.

• The serrano pepper is optional — leave it out for a milder version or substitute with black pepper.

• To turn this galette into more of a dessert, mix the dewberries with ¼ cup of sugar before putting on the cream cheese mix.

Makes 6 large pieces