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Carrot and Squash Blossom Rye Galette with Honeycomb Drizzle

Rye Galette Dough:

2/3 cup all purpose flour

2/3 cup rye flour

1 teaspoon sugar

1/4 teaspoon kosher salt

1 stick butter (8 tablespoons) cut into large pieces

1 egg

1 tablespoon heavy cream

Place the flours, sugar and salt in the bowl of a food processor fit with a metal blade. Pulse 3 times to mix. In a separate small bowl, whisk together the egg and heavy cream.

Sprinkle the butter over the top of the flour mixture in the food processor, then close the lid and pulse a few times to break down the butter into pea size pieces. Drizzle the egg mixture over the top and pulse until everything comes together into a dough. Dump the dough onto a counter or board and fold over itself a couple times. Transfer on to a large piece of plastic wrap and press down into a disk. Wrap and refrigerate for 2 hours.

Preheat your oven to bake at 400 F.

Roll the dough on a floured board or countertop into a rough 12 inch round. Transfer onto a greased or parchment lined baking sheet.

Gallette Filling:

2 eggs

5 oz goat cheese

3 tablespoons dijon

4 carrots, peeled and cut into long thin strips

3 squash blossoms, stems remover and pulled apart into long pieces

3 sprigs thyme, leaves removed

salt and pepper

honeycomb or honey and flakey sea salt for serving

In a medium bowl whisk together the eggs, goat cheese, dijon mustard, thyme leaves, 1/2 teaspoon kosher salt and a few grindings of fresh pepper until well combined.

Spread this mixture in an even layer on the uncooked rye dough, leaving a 1 inch border bare.

In a circle pattern, lay the carrot sticks and squash blossoms on top of the goat cheese. Fold the border of the dough up and slightly over the goat cheese and carrots. Move to the oven and bake for 30 minutes or until the dough is golden brown and baked through. Remove from the oven and let cool for 5 minutes before drizzling pieces of honeycomb and honey over the top and sprinkling with flakey sea salt. Serve warm or at room temperature.

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