And, as promised, here is the Galette recipe from the event Michel-Schlumberger winery.
Chèvre Galette Flat Bread
1 sheet Puff Pastry (from the grocery store, thawed and flattened)
1 lbs Chèvre (fresh soft goat cheese)
½ cup Candied Pecans (pralines, chopped)
Place the puff pastry on a work surface. Using a fork dock the pastry heavily, 2 to3 times in each direction. Use a ruler to cut in to 2” strips, then place on a parchment lined baking sheet.
Mix 1 egg with 2 tablespoons of water, whisk well to create an egg wash. Brush each strip with egg wash, then set aside.
Combine Chèvre, egg and chopped pralines, mix well by hand or with a mixer. Place into piping bag, pipe down the center of each strip of pastry.
At this time you can freeze this for 7 to10 days or bake. Bake at 350 for 10 to 12 minutes, till golden.
Cut each strip before serving 12 to 15 pieces per strip
1 cup Pecans (whole or chopped does not matter)
1 cup Sugar
1 cup Water
Place all thee in a sauce pan and bring up to a boil. Boil 4 to 5 minutes then drain.
Lightly grease a cookie sheet, place pecans on sheet, and bake 10 to15 minutes, stirring every 5 minutes till dry and crunchy.