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1
Make filling: In a food processor, blend together Roquefort (or camembert), cream, wine, egg yolk, flour and season to taste.
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2
Blend until filling is smooth.
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3
Make crust: In a bowl, combine flour, sugar and salt; add butter and blend until mixture resembles coarse meal.
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4
Stir in eggs and, on a lightly-floured surface, knead dough lightly for several seconds, or until combined.
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5
Divide dough in half, shape into balls and chill, wrapped in plastic wrap, for 1 hour.
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6
On the lightly-floured surface, roll out each ball of dough into a 10 inch round.
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7
Press 1 round into bottom and 3/4 inch up the sides of a buttered 9 inch round cake pan.
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8
Spread filling evenly over and sprinkle with almonds.
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9
With a butter knife, fold the edge of the dough over filling.
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10
Arrange remaining dough round on top and, with the knife, press edges together, enclosing filling and sealing.
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11
Score top in a diamond pattern with a fork.
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12
Brush with egg wash and chill for atleast 30 minutes and up to 8 hours.
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13
Preheat oven to 375 degrees F (190C).
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14
Bake in the middle of oven for 50-55 minutes, or until golden-brown.
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15
Let cool 10 minutes.
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16
Run a thin knife around edge of galette.
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17
Turn out carefully and invert onto platter.
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18
Let cool completely and serve with red grapes and a green salad.
