A delicious recipe for Pear and Blue Cheese Galette, perfect for savouring at nature's pace.
Ingredients
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Pastry:
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2 cups T55 flour with yeast
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1 teaspoon salt
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120g diced cold unsalted butter
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1 beaten egg (+ 1 for brushing)
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2 to 4 tablespoons cold water
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Filling:
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3 Rocha pears, sliced
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100 gr blue cheese, crumbled
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Thyme to taste
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Toppings:
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Pecans, chopped, to taste
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For the pastry, place the flour, salt and butter in a food processor and pulse until the butter is incorporated. Next add the egg and half the water, and process until a dough begins to form. If it looks dry, add the rest of the water or more if necessary. Knead into a ball, flatten into a disc and cover with cling film. Refrigerate for about 1 hour.
Roll out the dough onto a floured surface. Arrange the sliced pears in a circle, without reaching the edges of the pastry. Cover with the cheese and thyme, and fold the pastry edges over the first pear slices. Brush with the beaten egg and place on a tray in the oven preheated to 180ºC for around 35-40 minutes, until the pastry is baked and golden.
Serve warm, topped with pecans, thyme and a drizzle of honey.
Bon Appétit!
