Savory Pear Galette
User Reviews
5
Savory Pear Galette
Description
The Savory Pear Galette starts with a cold, flaky crust made by pulsing all-purpose flour, sugar, salt, and cold butter in a food processor, then incorporating a mixture of egg, vinegar, and ice water. The dough is chilled, rolled out into a freeform rustic shape, and placed on parchment paper.
For the filling, thinly sliced Royal Riviera pears are coated with cornstarch, sugar, ground ginger, and salt. The pears' natural sweetness balances the sharpness of the crumbled blue cheese sprinkled over them before folding the pastry edges over the filling. Brushing the crust with egg wash and adding coarse sugar creates a nicely browned, textured edge after baking.
This galette offers a harmonious combination of sweet fruit and pungent cheese with a crisp, buttery crust. It serves well as a breakfast treat, light dessert, or elegant appetizer, showcasing seasonal pears in a savory preparation.
Ingredients
crust
- 2 cups all-purpose flour sifted
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 egg lightly beaten, large
- 1/2 teaspoon white vinegar
- 1/4 cup water ice cold
- 3/4 cups butter cut into pieces (1.5 sticks or 12 tablespoons, cold unsalted
- egg beaten together, for brushing, with a few drops of water
- coarse sugar for sprinkling
- 2 ounces blue cheese crumbled
filling
- 3 pear thinly sliced, Royal Riviera variety
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 ounces blue cheese crumbled
Instructions
crust
- Add the flour, sugar and salt to a food processor and pulse just until combined. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain.In a small bowl, whisk together the egg, vinegar and water. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
- After 30 minutes, preheat the oven to 400 degrees F.
filling
- Add the sliced pears to a bowl. Sprinkle with cornstarch, sugar ginger and salt. Toss the pears well and let them sit for 10 minutes.
- Remove the crust from the fridge. Roll it into a “rustic” shape – no shape necessary really – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet. Layer the pears in the center leaving a 2 to 3-inch border of crust. Once the pears are layered, fold the crust over top of the pears. Brush the crust with the beaten egg wash. Sprinkle with the coarse sugar, then press on the crumbled blue cheese.
- Bake the galette until the pears are bubbling and the crust is golden, about 40 to 45 minutes. Before serving, sprinkle with more crumbled blue cheese, especially in the center with the pears where it will melt.
- Slice and serve!
User Reviews
Overall Rating
5
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