Bright radishes, fresh herbs + gooey cheese wrapped up in a flakey, buttery dough. So decadent, delicious + gorgeous, yet incredibly easy to throw together! A perfect side dish, brunch addition or happy hour snack. You’re going to want to give this one a try!
INGREDIENTS – serves 2-4
Buy some pre-made refrigerated pie dough
OR
2c pastry or all-purpose flour
1/2t salt
3/4c butter, cubed
Dash of white wine vinegar
6T ice water
1 bundle of radishes, sliced thin
1 1/2T olive oil
Pinch of salt + pepper
4oz cream cheese, room temperature
1/4c sharp white cheddar, shredded
1 garlic clove, grated
1T fresh chives, chopped
1T fresh thyme
2T fresh dill, chopped
1/2 lemon, zest
1/8t white pepper (sub a pinch of black pepper)
Pinch of salt
1 egg, whisked – optional
1T water
INSTRUCTIONS
Put flour, salt + butter in the food processor. Pulse 5-10 times until everything is mixed up and the butter is chopped up into small pieces. Add vinegar + ice water then pulse until you can grab a bit and it sticks together forming a clump. Dump it all out, form disk, wrap in plastic and put it in the fridge for an hour or freezer for 30 minutes.
Meanwhile, prep your radishes and cheese mixture. Slice your radishes and toss them in olive oil, salt + pepper. Mix together cream cheese, cheddar, garlic, chives, thyme, dill, lemon zest, white pepper + salt. I like to use a big spoon or rubber spatula so I can really mush it together so it can get truly homogenous. Set aside.
Preheat oven to 450°F.
Roll out the dough out in a circle until its about 1/8-1/4in thick. Spread your cheese mixture on the dough leaving about a 1-2″ border. Top the cheese with the radishes. (Dont just dump the bowl, theres probably some liquid that has been drawn out of them from the salt and you don’t want that in your galette!) Fold the border over the top of the radishes, pressing just a bit so it sticks. Whisk an egg with a tablespoon of water and brush over the dough.
Bake on parchment for 15 minutes.
ENJOY!
WORTHINGTON EATS 