28 Oct Brie and Dried Apricot Puff Pastry Galette
With a holiday season upon us, we all look for quick and easy recipes that will work equally well for a family Thanksgiving dinner and celebratory wine tasting with friends. I’m not an exception! That’s why I’m so excited to present you with my latest culinary discovery – the glorious Brie and Dried Apricot Puff Pastry Galette.
What’s so great about this recipe?
First of all, this Brie and Dried Apricot Puff Pastry Galette is incredibly cheesy, buttery, and flaky. Secondly, after you thawed your puff pastry, it takes only 25 minutes to make this dish from start to finish. And lastly, I’ve never met a person who would not like it! So far, everyone who tried it had fallen in love with this fall-inspired galette. No wonder why! It has all the best stuff: slightly bitter orange marmalade, slices of luscious Brie cheese, sweet dried apricots, and a drizzle of floral honey to bring all the ingredients together. Try serving it as a quick Thanksgiving appetizer before the main celebration and see how much your friends and family will enjoy it! I guarantee it will be gone in just a minute.
Which wine to serve
Brie and Dried Apricot Puff Pastry Galette is flaky, sweet, and savory puff pastry pie and undoubtedly an ultimate crowd-pleaser. Although this pastry is really versatile, I’d stick to white wines. It goes amazingly well with buttery California Chardonnay and vibrant Sauvignon Blanc from Loire Valley, as well as floral riesling from Livermore which has hints of white flowers and candied orange. And this is just the beginning of the list! The world is your oyster. Just don’t be afraid to explore and experiment.
Brie and Dried Apricot Puff Pastry Galette
- 1 disk puff pastry around 10-inch diameter, thawed
- 2 tablespoons orange lemon, or apricot marmalade
- 8 to 10 slices brie slices each 3-inch long
- a handful of dried apricots
- a few sprigs of fresh thyme
- 1 small egg whisked with 1 tablespoon of water
- honey for serving
- f you want to make a quick appetizer to go with your favorite Chardonnay, thaw one disk of puff pastry and put in on a large baking sheet lined with parchment paper.
- Preheat the oven to 450F. Evenly spread a thin layer of marmalade over the dough, leaving about 2 inches of dough all around. Then lay it with the brie slices and top with apricots and a few sprigs of thyme. Roll up edges of the dough over the filling and brush them with the egg mixture. Bake for 15 to 20 minutes until the pastry is puffed and golden.