Savory Beet Goat Cheese and Gourmet Salmon Galette
(Recipe makes two “Savory Beet Goat Cheese and Gourmet Salmon Galette”)
Ingredients:
2 Puff Pastry sheet
2 cans Oregon’s Choice Gourmet Chinook Salmon
3 Oz Goats Cheese
2 Tsp. Lemon Juice
1 Tsp. Pepper
3 Assorted Medium Beets
1 Tbsp Olive Oil
½ Red Onion
1 Tbsp Butter
1 Tbsp Light Soft Brown Sugar
1 Tbsp Malt Vinegar (Can also sub-Sherry Vinegar or Red Wine Vinegar.)
¼ Cup Curly Kale
Flaky Salt and Black Pepper
To Serve:
Parsley
Goats Cheese
2-3 Tbsp Honey (To Drizzle.)
Optional: Balsamic glaze instead of honey.
Directions:
- Follow the directions on your puff pastry box for thawing. Approximately 30 minutes before cooking pull out two sheets of puff pastry to thaw.
- Preheat oven to 400 degrees.
- Peel beets and slice them into thin rounds. Toss beets in 1 Tbsp. olive oil and roast for 10min.
- Meanwhile Slice red onions into thin rounds. On stove top, heat 1 Tbsp. butter in a skillet over medium heat. Then add the red onions and cook until they have started to soften. (Approximately 2 minutes.) Add 1 Tbsp. brown sugar and 1 Tbsp. malt vinegar. Stir to dissolve the sugar – a caramel-like sauce will form around the onions. (Approximately 1 minute.) Remove from heat.
- Wash curly kale and trim off tough ends. Set it aside.
Open and drain liquid from both Oregon’s Choice Gourmet Chinook Salmon. In a bowl mix Gourmet Chinook Salmon, 3 oz. goat cheese, 2 tsp. lemon Juice, and 1 tsp. pepper. Set it aside.
There are two methods of arranging and baking. Select your preference!
Method One: Cast Iron Skillet
(Note: Use half the amount of ingredients per puff pastry.)
In a cast iron skillet arrange a single layer of the beets directly on the pan. Then add pecans, onions, kale and goat cheese. Fill lastly with Oregon’s Choice Gourmet Salmon mixture and sprinkle with salt and pepper. Cover the entire contents with puff pastry. Bake for 20 minutes until the pastry is puffed up and golden brown. Remove Galette from the oven and leave to stand for 10 minutes. Place a plate over the puff pastry and flip the contents in the skillet onto the plate. Sprinkle with honey and parsley as desired.
Method Two: Pan
(Note: Use half the amount of ingredients per puff pastry.)
Arrange puff pastry on a stone or pan. In the middle of the puff pastry layer Oregon’s Choice Gourmet Salmon mixture, leaving an inch of pastry empty to fold over ingredients at the end.
Arrange the kale, onions, goat cheese and then the beetroots evenly across the Oregon’s Choice Gourmet Salomon mixture. Top with pecans, flaky salt and pepper. Fold the edges of puff pastry to hold ingredients together. Bake for 20 minutes until the pastry is puffed up. Remove the tart from the oven and leave to stand for 10 minutes.
Sprinkle with honey and parsley as desired.
