Pear, honey & goat cheese galette
Ingredients:
- parchment paper
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- CRUST
- ¼ c. butter (browned) and chilled (5 mins. in freezer)
- 1¼ c. all-purpose flour + extra for dusting workspace
- 2 tbsp. vegetable shortening, chilled (10 mins. in freezer)
- 1 tbsp. sugar
- ¼ tsp. salt
- 4-5 tbsp. ice water (5 mins. in freezer)
- (for assembling pie)
- ¼ c. whole milk
- 2 tbsp. sugar for topping tart
- 3 tbsp. sliced almonds
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- FILLING
- ¼ c. sugar
- 4 tsp. all-purpose flour
- 1/2 tsp. cinnamon
- 4 c. pears, peeled, cored, and sliced thin (about 4-6 medium pears)
- 1 tbsp. lemon juice
- —
- 2 tbsp. honey
- 4 oz. goat cheese, at room temperature (let sit out for about 30 mins.)
Directions:
- BROWN THE BUTTER
- Melt butter over medium heat, swirling the pan as the butter melts, until butter is light brown. This should take about 5 minutes but watch it carefully so it does not burn.Pour melted butter into a bowl, then chill until solid (about 5 mins. in the freezer). This is a great tutorial on how to brown butter.
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- CRUST:
- In large bowl, cut flour, butter, and shortening together with a pastry cutter or fork (don’t overmix here). Add sugar and salt and mix in with a pastry cutter or fork until pieces are the size of peas. Sprinkle in 4-5 tbsp of ice water, 1 tbsp at a time, tossing with a fork until dough is moistened.Form dough into a ball.
- On lightly floured parchment paper, flatten the ball of dough with your hands into a disk, then roll it from the center-out into about a 13″ circle (does not need to be perfectly round) and set aside.
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- FILLING
- Combine sugar, flour and ginger (OR cinnamon if using). Add pears and lemon juice. Toss gently until the pears are coated.
- —
- In a small bowl, combine honey and goat cheese and spread over the dough, leaving 2-3” along outer edge of dough uncovered.Pour pear filling over goat cheese and gently spread into an even layer.
- Fold edges of pastry over filling, making even creases.
- Brush pastry edges with milk and dust with granulated sugar. Sprinkle the almonds over it.
- —
- Preheat oven to 375*.
- Place tart (still on parchment paper) on a cookie sheet and bake 35-45 minutes, until the top is golden brown, then let cool 30-45 minutes on the parchment paper before serving.
- Best eaten the day of, but will keep overnight on the counter. Beyond that, it should be kept in the fridge.
Tagged: almonds, goat cheese, honey, pear