Pear-Thyme Galette with Gorgonzola
A sweet and savory easy dessert for fall! May be made ahead and served at room temperature or serve warm from oven with vanilla ice cream. Makes: (2) 8-inch galettes which is 8 generous servings or 12 smaller ones.
Servings: 8 servings
Ingredients
- 2 puff pastry sheets from 17 oz. box thawed according to box directions.
- 1/4 cup fig jam
- 2 - 3 pears thinly sliced, no need to peel
- 3 tablespoons chopped raw walnuts
- 2 tablespoons crumbled gorgonzola or blue cheese of choice
- 2 teaspoons fresh thyme leaves
- 2 teaspoons melted butter mixed with 2 teaspoons honey
- 1 large egg for egg wash
Instructions
- Follow the directions on the package of puff pastry for thawing.
- Lay your pastry on a parchment lined baking sheet or silicone baking mat and snip off the corners; discard corners to make a round crust.
- Spread a thin layer of fig jam over your pastry, leaving a small border.
- Slice your pears, (no need to peel) and fan them out in a spiral pattern over the jam, overlapping slightly.
- Sprinkle with chopped walnuts, Gorgonzola crumbles, thyme leaves and the honey-butter mixture.
- Fold the edges of the dough over to form a round tart.
- Brush the crust edge with egg wash (1 egg beaten with a 1 tablespoon of water)
- Bake at 400° F for 20 minutes. Allow to cool and use a spoon to remove any excess juices.
Notes
- You can adapt this galette using your fruit of choice or in season, substitute apricot jam for fig, or use a different cheese like Brie for the Gorgonzola, if you’re not a fan of strong blue cheese
- May be made ahead and served at room temperature or baked during dinner to serve as dessert while warm.
Serve with vanilla ice cream while warm if desired. - Makes: (2) 8-inch galettes which is 8 generous servings or 12 smaller ones.