Pear and Blue Cheese Galette

I absolutely love pears and blue cheese, but with all this time I've been hanging out at home, I decided I needed to spice it up.

So now, we have ourselves a pear and blue cheese galette and I'm going to be honest, this was literally the best idea I have ever had.

Just look how how beautiful it is!

Makes: 4 Galettes

Takes About: 2 - 3 houts

Difficulty: 2 out of 5

Prep:

Place a piece of parchment paper onto a baking tray.

We will be preheating the oven a little later on.

Ingredients:

Crust

1 1/2 cups (225 grams) all-purpose flour

1/2 teaspoon salt

140 grams unsalted butter - cupped and cold

3 tablespoons ice cold water

1 large egg yolk

Filling

2 large pears - cored and sliced

3 large heaping scoops honey

1 egg

200 grams nice quality blue cheese

Topping

1 egg

1 splash of milk

3-4 tablespoons granulated sugar for topping

Rosemarie

Instructions:

- Step 1 - Make the Crust

In a large bowl, combine 1 1/2 cups of all-purpose flour and 1/2 teaspoon of salt.

Add the 140 grams cubed butter.

Using a pasty cutter or folk, press the butter into the flour until the butter is well pieced through the flour and is no large than the size of a pea.

Add the 3 tablespoons of ice cold water and the 1 large egg.

Using your hands, quickly, mix the egg and water throughout the dough. We are trying to not melt the butter during this time, so do it all quickly.

Once the dough starts to stick together, press it together, place it into some cling warp (or bees wrap) and pop it into the fridge for about 1 hour.

- Step 2 - Prep Your Filling

20 minutes before you are ready to pull your dough from the fridge preheat the oven to 400 degrees F (205 degrees C) and prep your blue cheese filling.

In a medium to small bowl break your 200 grams of blue cheese into pieces small/ medium pieces.

Add 3 large heaping scoops of honey, 1 large egg, and mix together.

Slice your pears in half, take out the core and the stem and slice the pears into thin slices.

I did them two different ways. One I slices the pear straight down so that the pieces went from large to small and then I also cut them like I would an apple or a bell pepper (no idea how to explain it). I honestly liked the slicing like I would an apple, so that all the pieces where about the same size. I believed it made it look nicer.

Once you have everything cute and mixed, set it aside and clean of a large section of your counter to roll out pieces of dough.

- Step 3 - Roll Out the Dough

Unwrap the dough and place it onto a lightly floured counter.

Using a knife, score the dough into 4 sections that are about the same size and cut through.

Grabbing one chunk of dough and setting the other three off to the side, place the piece of dough on a floured counter and roll the one piece out until it is about 1/8 of an inch think.

- Step 4 - Transfer and Fill

Transfer the rolled out piece of dough to the prepared parchment lined baking sheet.

Roll a second piece of dough out and lay it kitty-corner to the first dough.

If two does not fit, still roll out the second dough to have it ready to fill once you fold your first Galette.

Taking 1/4 of you blue cheese filling, add it to the middle of the dough leaving about 1-2 inches clear on the edges.

Make sure the blue cheese is not just in one spot, but spear out evenly.

Layer your pears on top of the blue cheese mixture in any shape you desire, but do not go past where your filling is.

- Step 5 - Fold!

Once your pears have been added, take one section of your dough and fold it towards the middle, but only not completely. You'll feel the inside of the dough hit the edge of the filling or pear and that is where you want to stop pulling.

Take the next piece of dough next to that, and fold it towards the middle and repeat this until you've gone completely around the pears.

If you can fit the other three galette's on your pan, go ahead and repeat step 4 and 5.

- Step 6 - Glaze and Bake

Whisk together the 1 egg and a splash of milk.

Brush the mixture over the dough until completely covered.

Sprinkle a little sugar over the top of the galette (the entire thing) and then add a spring of Rosemarie to the middle.

Pop the Galettes in the preheated oven for for 20-30 minutes.

I know, that is a big time difference, but it does depend on how thick and large your galettes are.

Once the crust is dark golden brown and your pears look beautifully baked and you cheese has slightly bubbled through, then you are done.

- Step 7 - Bite In!

Once they have baked all the way through, let them cool for a few minutes and then enjoy. However, I enjoyed these completely cooled down.

If you want to store them, place them in an air tight container and in the fridge.

Or eat them all in one sitting because your boss!