You may not know what a galette is. It’s a french pastry/pie/cake/cookie thing. There is great variety with how they can look, but they’re pretty much always aesthetically pleasing by nature. For being all french and elegant, they are very, very simple to make. Easier than a cake/pastry/or pie. And I estimate about the same as a fast batch of cookies. It’s my favorite way to easily wow with an out of the ordinary baked good.
PEAR & GORGONZOLA GALETTE
Makes 1 galette
2 cups flour
1/2 teaspoon salt
1 tablespoon thyme
12 tablespoons butter
1/4 cup water
1 cup gorgonzola
1 pear, sliced thinly
1/4 cup walnuts
1 tablespoon honey
1 tablespoon balsamic vinegar
Combine flour, salt, thyme, butter, and water in a food processor. Shape dough into a ball. Wrap with plastic wrap and chill in refrigerator for 30 minutes.
Meanwhile, preheat oven to 400 degrees. Roll dough out about 1/2 inch thick. Pour gorgonzola into center, leaving about a 2 inch perimeter. Layer walnuts and pears on top.
Fold sides over pastry. Bake for 45-55 minutes. Heat honey and whisk together with balsamic vinegar. Drizzle over galette.
- 2 cups flour
- ½ teaspoon salt
- 1 tablespoon thyme
- 12 tablespoons butter
- ¼ cup water
- 1 cup gorgonzola
- 1 pear, sliced thinly
- ¼ cup walnuts
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- Combine flour, salt, thyme, butter, and water in a food processor.
- Shape dough into a ball. Wrap with plastic wrap and chill in refrigerator for 30 minutes.
- Meanwhile, preheat oven to 400 degrees.
- Roll dough out about ½ inch thick.
- Pour gorgonzola into center, leaving about a 2 inch perimeter. Layer walnuts and pears on top.
- Fold sides over pastry.
- Bake for 45-55 minutes.
- Heat honey and whisk together with balsamic vinegar. Drizzle over galette.
Adapted from Desserts for Breakfast.
