HungryForever

GALETTES AU FROMAGE [Cheese Wafers]

These featherweight wafers are often made of Swiss cheese, but you can use other cheese or a mixture of cheeses if you wish, and thus employ leftovers. The dough contains just enough flour to hold the galettes together while they bake, and ¾ cup of flour is usually right for Swiss cheese. You will probably need more if you are using soft cheeses, and should always bake one as a test.

Ingredients

½ lb. grated Swiss cheese or a mixture of cheesesabout 2 pressed-down cups
½ lb. softened butter
cup ½all-purpose flourmore if needed
tsp ¼pepper
Pinch of cayenne pepper
salt to taste
Lightly buttered baking sheets
1tsp egg beaten with ½water in a small bowl
A pastry brush
cup ½grated Swiss cheese
A cooling rack

Instructions

Preheat oven to 425 degrees.
Knead all ingredients together in a bowl or on a board. The mixture will be sticky. Roll a 1-tablespoon bit into a ball in the palms of your hands, then flatten it into a cake ¼ inch thick. Bake 10 to 15 minutes in hot oven to observe how it holds together; it should spread slightly, puff lightly, and brown. If it spreads out more than you wish, or is too fragile, knead in ¼ cup more flour and make another test.
When you are satisfied, form the rest of the dough into cakes and place on baking sheets. Paint the tops with beaten egg and top each with a pinch of grated cheese. Bake for 10 to 15 minutes until the galettes have puffed, and browned lightly. Cool them on a rack.