The filling for the galette is made with ricotta cheese or cottage cheese, eggs and cream. It is enveloped by pastry resembling pie crust. I added some yogurt, oil and baking powder to make it softer and flakier.
Cheese Galette can be either savory or sweet. When making savory Cheese Galette, some ham and cheese can be added to the filling.
Traditionally, Prisnac was baked on open fire, under heavy ceramic or cast iron cover called “peka” which allowed it do develop especially tasty flavor. Nowadays it is baked (uncovered) in regular kitchen oven.
- 2 cups all-purpose flour 350 g
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/4 cup oil
- 1/4 cup yogurt
- 3 eggs
- 1/2 cup whipping cream or half-and-half 200g
- 1 lb cottage cheese or ricotta cheese 1/2 kg
- 1/2 tsp salt
- 4 Tbsp sugar*
- 1 Tbsp semolina
In a bowl, combine all-purpose flour with baking powder and salt. Add oil and yogurt and mix with a spoon (or hands) until you get soft dough. Cover and refrigerate for 30 minutes.
Roll the dough on a floured surface. Place the dough in oiled and floured 11 inches (28 cm) round pan. The dough should be about 2 inches larger than a pan.
In another bowl, whisk 2 whole eggs and 1 egg white (reserve the yolk) with a fork. Add cream, cheese, salt, sugar and semolina. Mix to combine all ingredients and pour into prepared crust.
Fold the outer edges of the dough over the filling. Brush both the dough and the filling with leftover egg yolk.
Bake Cheese Galette in 375 F (175 C) preheated oven for about 40 minutes. Let cool a little bit before serving.
* for savory Cheese Galette: omit sugar and use 1 tsp salt instead of 1/2 tsp