Gorgonzola, Hazelnut, and Date Galette
This easy sweet and savory galette combines rich imported Gorgonzola cheese, sweet Medjool dates, and toasted hazelnuts on a flaky puff pastry crust for an easy, elegant, flavor-packed appetizer that’s sure to wow!
Ingredients
- 1 sheet store-bought puff pastry thawed but cold
- 1 large egg + 1 tbsp water beaten (for egg wash)
- 1 large shallot thinly sliced
- 1 tbsp olive oil
- ½ lb imported Gorgonzola cheese crumbled
- 9-10 pitted Medjool dates sliced lengthwise
- 1/4 cup hazelnuts roughly chopped
- 1 TB fresh thyme leaves
- 1 TB honey or balsamic glaze for drizzling
- Pinch of flaky sea salt and black pepper for garnish
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Sauté sliced shallots in olive oil in a small pan set over medium-low heat for 5–7 minutes until soft, jammy, and lightly caramelized. Set aside to cool.
- Roll the defrosted puff pastry sheet lightly to smooth the seams, then transfer it to your prepared parchment-lined baking sheet.
- Layer the ingredients in the center of the pastry, leaving a 1.5-inch border around the edges
- First, spread the cooled sautéed shallots.
- Next, sprinkle 1/2 of the crumbled Gorgonzola cheese
- Lastly, arrange the sliced dates evenly over the cheese.
- Fold the pastry borders up and over the filling, pleating the dough gently as you move around the circle and pressing with a fork.. The center will remain open.
- Brush the folded pastry edges with the prepared egg wash.
- Top the exposed center with the remaining Gorgonzola cheese and chopped hazelnuts
- Bake for 22–25 minutes until the pastry is puffed and deeply golden brown, and the cheese is bubbling. Top with thyme leaves.
- Drizzle hot honey or balsamic glaze over the top and finish with a sprinkle of flaky sea salt just before slicing.
