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Goat Cheese Gallettes with Raspberry Sauce    Veg  HT  HD  25mins


Serves 4    Hot  Vegetarian  Fruit  Vegetables  Hors d'oeuvre  Starter  Appetizer



175g/6oz Puff Pastry

225g/8oz fresh or frozen Raspberries 

25g/1oz Caster Sugar

275g/10oz Chevre Cheese

Freshly ground Black Pepper 

Baby Salad leaves to serve




1. Preheat the oven to 200C, 400F, Gas Mark 6. Roll the pastry out to 5mm/1/4 inch thickness and cut into 4 equal squares.  


2. Using a sharp knife, make an indentation around the edge to form a  border about 2.5cm/1 inch wide, making sure not to cut all the way through. Place the squares on a baking sheet bake for 15 minutes until risen and golden. 


3. Meanwhile, place the raspberries in blender of food processor and process until smooth. Pass the puree through a sieve to remove the seeds. 


4. Place the raspberry puree in a saucepan together with the sugar and heat over a very low heat, stirring from time to time, until the sugar has dissolved. Taste and add a little more sugar if desired but it shouldn't be too sweet. 


5. In a small mixing bowl, break up the cheese, seasoning with a little freshly ground black pepper and mix well. 


6. Place of the cheese mixture on each pastry square then return gallettes to the oven for 5 minutes to warm through. 


7. To serve - divide the salad leaves between 4 individual plates, place 1 gallette on each plate and drizzle a little of the warm sauce over top. Serve warm.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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