Wine Style: Late Bottle Vintage Port
Pairing: Blue Cheese & Walnut Galette
Sommeliers: Christina Hartigan
About Christina Hartigan: Christina is the Wine Director for Gooseneck Hospitality where she oversees the wine programs at Wildebeest in Gastown and Bufala Restaurants in North Vancouver & Kerrisdale. A Court of Master Sommeliers Advanced Sommelier, Christina has also completed the WSET Diploma and French Wine Scholar. She placed second in the 2020 Best Sommelier of British Columbia competition.
Blue Cheese, Apple & Squash Galette
Recipe inspired by New York Times “Food with Wine” by Florence Fabricant & Eric Asimov
1 1/2 cups whole wheat pastry flour, plus more for rolling
½ tsp salt
1 stick unsalted butter, in pieces
2 eggs
1 clove garlic, peeled, minced
16-oz Castel blue cheese
¼ red onions, sliced
1 apple, cored, thinly sliced
1 cup roasted squash cubes
2 tbsp thyme leaves
Freshly cracked pepper
Directions: Preheat oven to 400 F. Place flour and salt in bowl of stand mixer and combine. Add butter and combine until pea sized lumps form. Separate one egg and combine the yolk with 7 tablespoons water. Add to flour and blend until dough forms. Form into a ball. Place the garlic, along with 12 ounces of the cheese, remaining egg and egg white. Blend until smooth. Roll the dough into a 14-inch diameter circle and place on a baking sheet or pizza pan. Top with cheese mixture leave a 2-inch border, red onion, apple, squash and thyme. Fold over the edge of dough near you to the center. Rotate pan and repeat until all edges are folded in. Sprinkle with remaining blue cheese. Bake in oven for 30 minutes.
