INGREDIENTS

INSTRUCTIONS

Make the filling:  In a food processor blend together the Roquefort,
cut into pieces, the  cream, the wine, the egg yolk, the flour, and
salt and pepper to taste  until the filling is smooth.  In a bowl
combine the flour, the sugar, and the salt, add the butter,  and blend
the mixture until it resembles coarse meal. Stir in the  eggs and on a
lightly floured surface knead the dough lightly for  several seconds,
or until it is combined. Divide the dough in half,  form each half into
a ball, and chill the dough, wrapped in plastic  wrap, for 1 hour.  On
the lightly floured surface roll out each ball of dough into a  10-inch
round. Press 1 of the dough rounds into the bottom and 3/4  inch up the
side of a buttered 9-inch round cake pan, spread the  filling evenly
over the bottom of the dough with a narrow metal  spatula, and sprinkle
it with the almonds. Using the tip of the  spatula, cleaned, fold the
edge of the dough over the filling.  Arrange the remaining dough round
on top of the filling and with the  spatula press the edge of the top
round between the bottom round and  the side of the pan, enclosing the
filling and sealing the galette.  Score the top in a diamond pattern
with a fork, brush the dough with  the egg wash, and chill the galette
for at least 30 minutes and up to  8 hours. Bake the galette in the
middle of a preheated 400F. oven for  50 to 55 minutes, or until it is
golden brown, and let it cool in the  pan on a rack for 10 minutes. Run
a thin knife around the edge of the  galette, turn the galette out
carefully onto a plate, and invert it  onto the rack. Let the galette
cool completely and serve it, cut into  thin wedges, with the grapes.
Gourmet July 1992  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2301
Calories From Fat: 585
Total Fat: 67g
Cholesterol: 1004.1mg
Sodium: 845.6mg
Potassium: 994.5mg
Carbohydrates: 336.1g
Fiber: 14.3g
Sugar: 29.3g
Protein: 73g