09/13/2021
Pear & Honey Goat Cheese Galette
Recipe:
3 Red pears, any kind of pear will do.
1 Tbsp butter
1/4 Cup brown sugar
1 Tbsp lemon juice
1 Tsp cinnamon
1/2 Tsp nutmeg
1 Pre-made pie crust
2 oz Honey goat cheese, crumbled. [You can use plain goat cheese and drizzle honey on top before adding pears]
1 egg, beaten [egg wash on crust]
1 tsp sugar [Optional for sprinkling on edge of crust]
Quarter pears and carefully cut the core off each piece. Slice in fairly thin uniform pieces. I kept the skin on for aesthetic reasons but you can feel free to peel them.
Place sliced pears in medium sized pot on med heat. Add butter, brown sugar, lemon juice, cinnamon, and nutmeg. Keep stirring until sugar caramelizes and thickens. Take pot off heat to cool. I usually pour the pears onto a plate so it cools quicker.
Preheat oven to 400°
Once the pears are cool to touch, grab a sheet pan and line it with parchment paper. Take the pre-made pie crust, make sure it’s not frozen, and carefully unroll and lay flat on paper. Crumble the goat cheese on the pie crust around the center. Lay out each slice of pear on top of the goat cheese, leaving 1-2” to the edge of the crust plain to fold up the edges when done. I take the time and patience to slightly overlap each slice making about two circles, but it’s just to make it look pretty. You can lay out the pears however as long as it’s not a huge mound otherwise it would take longer to cook and the crust might not hold up.
Once done, fold over the edge of crust partially covering the first line of pears, going all around until it’s closed. Using a brush, egg wash the edges and sprinkle with sugar.
Feel free to drizzle more of the brown sugar caramel on the pears if you feel like it needs it. You can also do so once it comes out of the oven.
Bake for 30-40 mins until the crust is golden brown and the pears are bubbly.
Serving options; whipped cream or vanilla ice cream.
