On a whim, last Friday night I made a savory galette-style cheesecake. I improvised the dough, cutting a bit of clarified butter into flour, adding a bit of mace and salt, then working in a bit of cold water in a well.
I hurriedly caramelized some onions, which is not a process that likes to be rushed, but it worked out reasonably well. I mixed soft chevre, cream cheese and sour cream together, beat in an egg, adjusted salt, and filled a large round of dough; I baked the cheesecakes until the filling set, and served warm.
Tonight I took advantage of a bit of leftover dough and filling, and made a smaller version to go with yesterday’s borscht.
Savory mini galette cheesecakes
