PEAR & GORGONZOLA GALETTE

February 7, 2014

You may not know what a galette is. Don’t worry; you’re not uncultured. It’s a french pastry/pie/cake/cookie thing. There is great variety with how they can look.

For being all french and elegant, they are very, very simple to make. Easier than a cake/pastry/or pie. And probably about the same as a fast batch of cookies. It’s my favorite way to easily wow someone with an out of the ordinary baked good.

PEAR & GORGONZOLA GALETTE from Rachel Schultz-3

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.

PEAR & GORGONZOLA GALETTE from Rachel Schultz-2

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.

PEAR & GORGONZOLA GALETTE from Rachel Schultz

Fold sides over pastry. Bake for 45-55 minutes. Heat honey and whisk together with balsamic vinegar. Drizzle over galette.

PEAR & GORGONZOLA GALETTE from Rachel Schultz-4

PEAR & GORGONZOLA GALETTE
 
Author:
Serves: 1 galette
Ingredients
  • 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
Instructions
  1. Combine flour, salt, thyme, butter, and water in a food processor.
  2. Shape dough into a ball. Wrap with plastic wrap and chill in refrigerator for 30 minutes.
  3. Meanwhile, preheat oven to 400 degrees.
  4. Roll dough out about ½ inch thick.
  5. Pour gorgonzola into center, leaving about a 2 inch perimeter. Layer walnuts and pears on top.
  6. Fold sides over pastry.
  7. Bake for 45-55 minutes.
  8. Heat honey and whisk together with balsamic vinegar. Drizzle over galette.

Adapted from Desserts for Breakfast.

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Comments

  • Jarita

    This looks great! Thanks for sharing. Would you say it is more of a dessert? Appetizer?

    • Rachel Schultz

      Great as either!

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