Brandied Cranberry-Havarti Galette

Ingredients

1 1/4 cups brandy
1 cup dried cranberries
2 teaspoons minced fresh thyme
1 sheet refrigerated pie pastry
3 ounces Keystone Cheese Havarti, shredded
3 ounces Keystone Cheese Cranberry Infused Cheddar, shredded
1 large egg, lightly beaten

Instructions

1 Heat oven to 350°F.

2 Combine the brandy, cranberries and thyme in a saucepan over medium heat. Bring to a boil, stirring constantly. Reduce heat to medium-low. Simmer, uncovered, for 8-10 minutes or until liquid is absorbed, stirring frequently. Remove from the heat. Transfer to a bowl. Cool for 15 minutes.

3 Roll out pie pastry on a lightly floured surface to a 12-inch circle. Transfer to a parchment paper-lined baking sheet.

4 Stir Havarti and Cranberry Infused Cheddar into cranberry mixture. Spoon cranberry mixture in the center of pastry to within 2 inches of edges. Fold pastry edges up over filling. (Center will be uncovered.) Brush pastry with egg wash.

5 Bake for 18-22 minutes or until crust is golden brown. Let stand for 15 minutes before serving.

Cheesemonger Tip

Havarti is a semi-soft, mild and creamy cheese with a rich, buttery and slightly tangy taste. Dotted with tiny pinprick holes—or eyes, it’s hard not to love this rindless, dreamy melting cheese.