Preparation

• 1.

  In a mixing bowl, combine the flour and salt.

• 2.

  Add the cold butter and use a fork or pastry cutter to mix until the mixture resembles coarse crumbs.

• 3.

  Gradually add cold water, one tablespoon at a time, until the dough comes together. Do not overwork.

• 4.

  Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

• 5.

  Meanwhile, in a separate bowl, mix together the Gruyère cheese, cream cheese, chopped chives, and black pepper. Set aside.

• 6.

  Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

• 7.

  On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut into 4-5 inch rounds.

• 8.

  Place about 2 tablespoons of the cheese mixture in the center of each round.

• 9.

  Fold the edges of the dough over the filling, pleating as necessary, to create a rustic open-faced galette. Leave the center exposed.

• 10.

  Brush the edges with beaten egg for a nice golden color.

• 11.

  Transfer the galettes to the prepared baking sheet and repeat with the remaining dough and filling.

• 12.

  Bake in the preheated oven for 20-25 minutes, or until the galettes are golden brown.

• 13.

  Remove from the oven and allow cooling slightly before serving.