Gorgonzola & Pear Galette

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Sometimes I like to be fancy. The days of putting on my prettiest princess dress with layers upon layers of fake pearls and sitting down with my company, usually stuffed animals and a parent I’d dragged along, for an afternoon tea, (apple juice) were without a doubt the best. We’d sip our juice, nibble on finger sandwiches, and discuss very important, thought provoking topics like where my queen of hearts doll’s crown had disappeared to and if I should choose sparkly nail polish over hot pink. Fast forward 15 years and not much has changed. I still love to have parties and still love to dress up and still love to have fancy party food. This gorgonzola and pear galette is one of them, and trust me, bite sized peanut butter and jelly sandwiches don’t even come close to competing.

Gorgonzola and Pear Galette

for the galette dough:

4 1/2 tablespoons very cold, cubed butter

scant 2/3 cup flour

2 tablespoons + 2 teaspoons almond meal/flour

1/2 teaspoon sugar

1/8 teaspoon salt

2 tablespoons ice cold water


for caramelized onions (optional):

1 medium white onion

2 tablespoons butter


for the gorgonzola mixture:

1/4 cup crumbled gorgonzola

1/4 teaspoon thyme

1/4 teaspoon parsley

1/8 teaspoon paprika

salt and pepper


for the galette assembly:

prepared dough

caramelized onions

thinly sliced pear

gorgonzola mixture

1 egg + 1 teaspoon milk or water

1/2 teaspoon honey

To make the galette dough, combine flour, almond meal, sugar, and salt in a food processor and pulse until well combined. Add in the cubed butter and pulse in intervals until butter chunks are the size of peas. Slowly add the water and pulse slowly in intervals just until dough starts to come together. Transfer dough to plastic wrap and form a disk. Refrigerate for at least 30 minutes and up to overnight.

For the caramelized onions, melt the butter in a pan over low heat. Once melted, add the onions and cook on low for 30-35 minutes or until onions are caramelized. Keep an eye on them to make sure they are caramelizing, not browning. When done, let cool.

For the gorgonzola mixture, combine all ingredients in a small dish and refrigerate until using.

To make the galette, take dough out of refrigerator and lightly flour work surface. I like to use wax paper and put another sheet of it on top of the dough for easy rolling. Roll the dough into an 8-10 inch circle. Transfer to a baking sheet covered in parchment paper. Leaving a 2 inch boarder around the edges, pile on caramelized onions.

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Layer on thinly sliced pears.

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Top with gorgonzola mixture.

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Fold edges of galette by folding one piece over the other, all the way around.

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Combine egg and milk, or water, and brush mixture over exposed dough. This will help to make the dough brown and delicious. Bake at 375 for 30 minutes or until golden brown. Drizzle with honey when done baking. Now have a party!

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