Quince and Goat Cheese Galette From 'Huckleberry'

[Photograph: Matt Armendariz]

How can one humble galette be sweet and flaky, and salty and sour? By combining poached quince and fresh goat cheese, that's how. Slices of the fruit are simmered in sugar and vanilla and arranged over a tart mix of chevre and crème fraîche. This recipe from Huckleberry features a flaky dough for the base, and an egg wash to shine things up.

Tips: Making a galette like this is a pretty straightforward process. The only question I had was, what to do with the beautiful leftover poaching liquid? Thankfully, Zoe Nathan answers the question with a couple recommendations of her own that are spot-on:

"Consider saving the quince poaching liquid for a red wine punch: Mix with a very light but fruity red wine like a Bourgogne Rouge, add orange slices and 6 cinnamon sticks, then refrigerate for 3 hours. Serve by topping each glass with a little Prosecco. Or you can always mix little spoonfuls of poaching liquid into plain yogurt or your afternoon tea. It's also amazing used as a glaze on muffins and cakes."

Tweaks: Fresh quinces can be expensive, depending on where you live—the market near me sells them for three dollars apiece, making the cost of the fruit alone over ten dollars. If you'd rather not break the bank over one galette, a firm-fleshed pear like the D'Anjou is a good substitute, though of course the flavors will be different. Luckily, pears and goat cheese are a great combination.

As always with our Bake the Book feature, we have five (5) copies of Huckleberry to give away.