Spicy Apricot Mango Stilton Galette

This spicy galette makes an interesting dessert with the sweetness of mango and apricot fruit, as well as savory with the creaminess of stilton, crunchy pepitas, and the perfection of a cornmeal pastry crust.

Stilton cheese takes its name from the village of Stilton, in the east of England. White Stilton has a light, fresh, slightly acidic flavor that makes it a perfect partner for fruit.

White Stilton with mango & ginger is a blended cheese which incorporates mango and ginger to impart a sweet, savory intense flavor to the traditional Stilton cheese. Stilton on its own is extremely creamy and delicious but the addition of fruit accords the cheese a new dimension. As it melts, the unusual combination of the mango adding a fruity flavor and the ginger adding a mildly warming, spiced overtone. White Stilton with mango & ginger is perfect for a breakfast or dessert cheese.

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Spicy Apricot Mango Stilton Galette

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Course

dessert

Cuisine

American

Keyword

spicy apricot mango stilton galette

Servings

MetricUS Imperial

Ingredients

Cornmeal Pastry

• 3 Tbsp sour cream, yogurt or buttermilk
• 1/3 cup ice water
• 1 cup flour
• 1/4 cup cornmeal
• 1 tsp sugar
• 1/2 tsp salt
• 7 Tbsp cold, unsalted butter

Filling

• 2 Tbsp apple cider vinegar
• 1/2 cup brown sugar
• 2 tsp fresh ginger, grated
• 1/2 tsp anise seeds
• 1/2 tsp cloves
• 1/4 tsp black pepper or to taste
• 1/2 tsp EACH cardamom & cinnamon
• 1/4 tsp sea salt
• 340 gm EACH dried apricots & mangoes
• 170 gm mango-ginger stilton cheese, crumbled
• 2 Tbsp pepita seeds

Course dessert Cuisine American Keyword spicy apricot mango stilton galette Servings MetricUS Imperial Ingredients Cornmeal Pastry 3 Tbsp sour cream, yogurt or buttermilk 1/3 cup ice water 1 cup flour 1/4 cup cornmeal 1 tsp sugar 1/2 tsp salt 7 Tbsp cold, unsalted butter Filling 2 Tbsp apple cider vinegar 1/2 cup brown sugar 2 tsp fresh ginger, grated 1/2 tsp anise seeds 1/2 tsp cloves 1/4 tsp black pepper or to taste 1/2 tsp EACH cardamom & cinnamon 1/4 tsp sea salt 340 gm EACH dried apricots & mangoes 170 gm mango-ginger stilton cheese, crumbled 2 Tbsp pepita seeds

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Pastry

1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. Do not overwork dough.
2. Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours. The dough can be kept in the refrigerator for a day or two or it can be wrapped airtight & frozen for a month. Thaw, still wrapped in refrigerator.

Filling

1. In a saucepan over medium heat, add apple cider vinegar, brown sugar, ginger, anise seeds, cloves, pepper, cardamom, cinnamon & sea salt. When mixture starts to bubble, add dried apricots & mangoes. Cook, stirring often, until fruit is soft. Set aside to cool.
2. Preheat the oven to 425 F.
3. On a large sheet of parchment paper, roll or press out chilled pastry into a 13-inch circle. Spread mixture evenly over dough, leaving about a 1 1/2-inch border. Gently fold pastry over filling, pleating to hold it in. Sprinkle with crumbled Stilton cheese. Brush with egg wash (if using).
4. Bake 35-45 minutes until filling bubbles up & crust is golden. Remove from oven & sprinkle with pepita seeds. Serve.

Recipe Notes

• If filling seems too dry, add a bit of water or apple juice.