Back To The Grind And Chocolate Goat Cheese And Cherry Galette With Almonds


My holidays are over! Can you hear my whining coming through the text as I type? No? Really?

I spent the last three weeks logged out. I wish I could say that I was logged out completely, but I must confess that I was still on some social media sites just “checking in”. I was not logged in to the extent that I would normally be, so maybe I’ll just say that I  was drastically downsized.


You may have noticed that I did not blog while on holidays. Sometimes you just need to reevaluate, redirect, and recharge. And if the only way that that was accomplished was with my toes in the sand and a book on my lap, then so be it.


However, I did manage to get some new recipes made (On the rainy days. 😉 ) like this Chocolate Goat Cheese and Cherry Galette with Almonds.

I received some lovely, earthy, spreadable, Coco Loco chocolate goat cheese from Woolwich Dairy. It’s delicious and chocolatey and I urge you to try it on bagels for breakfast, or try your hand at making these galettes that are sure to impress your family and friends.


Chocolate Goat Cheese And Cherry Galette With Almonds

Prep Time: 1 hour, 30 minutes

Cook Time: 40 minutes

Yield: 4 - 6 servings

You can order Coco Loco spreadable chocolate goat cheese from their website or check their website for a retail location near you. You can also substitute softened cream cheese for the goat cheese.


    For The Chocolate Pastry
  • 2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons granulated sugar
  • 3/4 cup butter, chilled and cut into small cubes
  • 1/3 cup ice water or ice cold coffee, plus more if needed
  • For The Cherry Filling
  • 5 - 6 cups sweet, dark cherries, pitted and halved
  • 1/2 cup granulated sugar
  • 1 teaspoon almond extract
  • 3 tablespoons corn starch
  • 1/3 cup slivered or sliced almonds
  • 2 tablespoons butter, chilled and cut into tiny cubes
  • Additional Ingredients
  • Coco Loco spreadable chocolate goat cheese
  • 2 tablespoons butter, melted


For The Chocolate Pastry

In a medium bowl, whisk together the flour, cocoa powder and sugar until it is uniform in color. Add the cubes of butter to the bowl and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. There should be visible small lumps of butter.

Add 1/3 cup of ice water to the bowl and use your hands to gently work the liquid into the dough. You may need to add an additional 1 - 2 tablespoons of ice water if the dough is too dry, but be careful not to over mix or add too much liquid.

Form the dough into a round disk, wrap with plastic wrap, and refrigerate for at least 1 hour.

Preheat the oven to 425 F.

Divided the dough into 4 - 6 equal portions, depending on the size of dessert that you want to make. Roll each portion of dough in a circle until it is about 1/8" thick. The dough does not need to be perfect and I think imperfect edges add a rustic appeal. Place the circles of dough onto parchment lined baking sheets. Use an offset spatula to spread 2 - 3 tablespoons of spreadable chocolate goat cheese like Coco Loco in the center of each dough circle, but make sure you leave at least 1" around the edge of the pastry for folding.

Mix the cherry filling by adding the cherries, sugar, almond extract, corn starch, and almonds to a large bowl and mix well. Mound a generous amount of cherry filling into the center of each dough circle on top of the chocolate goat cheese, careful to avoid the 1" clearance around the edge. Dot each mound with a couple of tiny cubes of butter.

To fold the galette, fold the edge nearest to you toward the center. Rotate the galette and fold a portion of the dough right next to your initial fold, and fold that towards the center. Continue making your way around the circle until it is complete. You can lightly pinch the seams with your fingers as it is important that there are no cracks where the juices will leak out during baking, If you have a visible crack, simply patch the area with a small amount of additional dough.

Use a pastry brush to gently brush each pastry crust with melted butter. Reserve any melted butter that is not used for brushing on the pastry once it is baked.

Bake for 30 - 40 minutes. It will be a little more difficult to tell when the chocolate pastry is fully cooked as you will not be able to see any "browning", but 40 minutes for larger or thicker galettes and 30 - 35 minutes for smaller.

Once the galettes are removed from the oven, brush the pastry with any remaining melted butter. Let cool slightly and serve warm with chocolate ice cream, or at room temperature.


Chocolate Pastry Recipe - adapted from Martha Stewart Original recipe by My Friend's Bakery 2014

Disclaimer: I did not receive any financial compensation for this post and my opinions are 100% my own.

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