Prosciutto & Goat Cheese Galettes
with Tomato, Honey & Arugula Salad | 4-6 servings
We think of a galette as the “cool cousin” of a traditional pie—a free spirit perfect for serving at a spring celebration. Roll out premade dough and spread with a creamy mix of caramelized onion, scallions, garlic, and crispy prosciutto. Layer on juicy tomato, sprinkle with scallion greens and tangy goat cheese, then fold in the edges to hold in all that flavor (again, nothing fancy!). Top the baked galettes with arugula, lemon zest, and a drizzle of honey, and they’ll look and taste like you fussed over them all day.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Cheese Roux Concentrate
Not included in your delivery
Adjust racks to middle and top positions and preheat oven to 425 degrees. Bring pie crusts to room temperature. Wash and dry produce. Halve, peel, and thinly slice onion. Trim and thinly slice scallions, separating whites from greens. Peel and thinly slice garlic. Zest and quarter lemon. Thinly slice tomato into rounds. TIP: Place rounds on a paper towel until ready to use to prevent galettes from becoming soggy!
Separate prosciutto into slices. Heat a large, dry, preferably nonstick, pan over medium-high heat. Add prosciutto; cook, turning occasionally, until lightly browned, 3-4 minutes. (If prosciutto begins to brown too quickly, lower the heat.) Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop. Heat 1 TBSP butter and a drizzle of olive oil in same pan over medium-high heat. Add onion and scallion whites; cook, stirring, until beginning to soften, 2-3 minutes. Add garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Set aside.
In a medium microwave-safe bowl, combine cheese roux concentrate, cream cheese, and 2 TBSP water. Cover bowl with plastic wrap; microwave for 30 seconds. Stir to combine (some lumps are OK!); season with pepper to taste. Stir in crispy prosciutto, onion mixture, cream sauce, and a squeeze of lemon juice until combined. Season with pepper.
Unroll pie crusts onto two baking sheets (one crust per sheet). Spread creamy onion and prosciutto mixture in an even layer in the center of each crust, leaving a 1½-inch border around the edges. Top with scallion greens and tomato rounds. Crumble goat cheese over top. Lightly season with pepper. Using your fingers, fold edges toward filling, creating pleats as you go. (It’s OK if it doesn’t look perfect; galettes are meant to be rustic!)
Bake galettes on top and middle racks for 20 minutes, then switch racks. Bake until crusts are golden brown and tomato is roasted, 10-12 minutes more. Remove from oven and let cool at least 5 minutes.
Place arugula in a large bowl. Add a squeeze of lemon juice and a large drizzle of olive oil. Season with salt and pepper and toss to combine.
Sprinkle galettes with as much lemon zest as you like. Drizzle with honey (TIP: Place honey packets in hot water for a minute or two to make drizzling easier) and top with arugula salad. Slice galettes into wedges and serve with any remaining lemon wedges on the side.