This rustic galette brings together sweet, tart, crisp, and salty in each bite. It can be served as an appetizer on small plates or as an elegant first course to a special dinner. Either way, you and your guests will love it!
1/4 cup balsamic vinegar
2 tablespoons honey
1 sheet (half of a 17.3-ounce package) puff pastry, thawed
2 tablespoons Parmesan cheese, freshly grated
6 ounces crumbled goat cheese or cream cheese
2 packages (6 ounces each) Driscoll's Raspberries
2 teaspoons fresh thyme, finely chopped
black pepper, freshly ground
PREHEAT oven to 400°F.
TURN a baking sheet upside down and COVER with parchment paper.
SET ASIDE baking sheet.
POUR 1/4 cup balsamic vinegar into a small saucepan.
ADD 2 tablespoons honey.
COOK over high heat until boiling and STIR occasionally.
CONTINUE COOKING until reduced by half, about 5 minutes.
SET ASIDE balsamic glaze.
OPEN 1 puff pastry sheet and PLACE onto prepared baking sheet.
USE tip of a small sharp knife to SCORE a shallow 1/2-inch border around edges of puff pastry. Do not cut through dough.
USE a fork to PIERCE area inside border.
BAKE 10 minutes.
REMOVE puff pastry from oven and USE fork to deflate center.
SPRINKLE 2 tablespoons Parmesan cheese over puff pastry within borders.
SPRINKLE 6 ounces crumbled goat cheese or cream cheese over puff pastry within borders.
BAKE 10 minutes or until puff pastry border is puffed and golden brown.
CUT puff pastry in half and CUT into 6 – 8 strips.
ARRANGE 1 package (6 ounces) raspberries on top of puff pastry within borders.
DRIZZLE balsamic glaze over puff pasty.
SPRINKLE 2 teaspoons finely chopped fresh thyme over puff pastry.
GRIND black pepper over puff pastry to taste.