I have never had much of a sweet tooth but since discovering baking have loved redeveloping classic, much loved dishes and making them fit my savoury palette. This is such an impressive dish to serve whenever you’re entertaining and once you’ve mastered it you can experiment with all sorts of flavour combinations. This one is a personal favourite as it is sweet and savoury at the same time, just like me 🙂
Pastry recipe adapted from Julie Jones book “THE PASTRY SCHOOL”.
Photography by Rusne Draz @food _rusnedraz
Pear & Goat’s Cheese Galette
FOR THE PASTRY
- 230 g plain (all-purpose) flour
- 125 g cold, unsalted butter cut in cubes
- 1 tsp sea salt
- 1 egg yolk
- 2 tbsp milk
FOR THE FILLING
- 150 g soft goat cheese
- 2 tbsp runny honey
- 1-2 pears, firm but ripe I used Asian pears
- Spring of thyme
- 1 egg yolk
- 1 tbsp hot water
- To make the pastry, combine the flour, salt in a bowl. Add butter and incorporate with your hands until crumbly. Add egg yolk and milk and continue to mix until dough forms about 1 minute
- Place dough on a sheet of cling film and flatten into a disc, wrap and refrigerate for up to an hour.
- Combine soft goat's cheese, runny honey and pinch of thyme. Whisk the mixture until smooth. Leave in the fridge until ready to use.
- Preheat the oven to 200 °C.
- Unwrap the dough and place it on a piece of parchment paper, cover with the second piece of parchment paper. Using the rolling pin roll out the dough evenly into a large oval. Place the parchment and the dough onto a baking sheet.
- Spoon the goat’s cheese filling in the middle of the rolled dough and spread evenly leaving about 2 centimeter border of the edges.
- Half the pears lengthwise remove the core, tiny slice the pears lengthwise, place on the goats cheese filling and arrange into desired pattern. Fold the rim of the dough up and over the edge of the filling.
- Beat the egg with a tablespoon of hot water, brush the crust with egg wash and sprinkle with remaining thyme.
- Bake until the crust is golden-brown and the pears are cooked. 30 to 35 minutes.