Puff Pastry Gorgonzola Gallette

Sorry for the delay – but here it is, finally! Here I am making this at our local Iron Chef competition, which, coincidentally I did not win - but I should have! But oh well.... This is very easy to make for a crowd of  6 or 26, and looks great on a white plate with a little smudge of balsamic reduction, and tastes even awesomer.

• Puff pastry ( in your grocer’s freezer). It comes in a box with 2 separate sheets, one sheet  per gallete will serve about 7-8 appetizer portions.
• 1 red bell pepper
• 1 medium red onion
• 1 garlic clove minced
• About 4-5 oz of Gorgonzola cheese, or half and half goat cheese / Gorgonzola.
• 4 tbsp chopped fresh dill
• 1 egg beaten
• 2 tblsp olive oil
• Butter 

Veggies sauteing

      Preheat oven to 410. Grease a baking sheet well with butter.  Roll out 1 sheet of puff pastry between 2 sheets of Saran Wrap – no mess method. The pastry needs to be about 9x13 or 10x12 or something like that. It really does not need to be perfect looking, if the edges come out uneven it’ll just have that “ rustic” look. You can roll it out the regular way using flower if you want – but the cling wrap method is just so much cleaner. Once the pastry is rolled out, put on the greased pan and brush the 1” edge with beaten egg. Slice red onion and red pepper into slices of about ¼” thick, and sauté in olive oil with the garlic until soft and start to brown – about 10 minutes.

Before it goes in the oven

     

     Spread the veggies onto the dough, leaving about 1” edge. 

     Salt/pepper, crumbled cheeses all over leaving the edges untouched, 

      and sprinkle with fresh chopped dill generousely.

Bake at 410 until golden brown, about 13-14 minutes.

 

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Slide out onto a cutting board, and slice in triangles, like a pizza. Serve with balsamic glaze smudge on the place. Enjoy!