Pear, honey & goat cheese galette


Pear, honey & goat cheese galette

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 10
  • Difficulty: medium
  • Recipe type: dessert


  • parchment paper
  • 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
  • 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.)


  2. 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.
  3. CRUST:
  4. 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.
  5. 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.
  7. Combine sugar, flour and ginger (OR cinnamon if using). Add pears and lemon juice. Toss gently until the pears are coated.
  8. 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.
  9. Fold edges of pastry over filling, making even creases.
  10. Brush pastry edges with milk and dust with granulated sugar. Sprinkle the almonds over it.
  11. Preheat oven to 375*.
  12. 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.
  13. Best eaten the day of, but will keep overnight on the counter. Beyond that, it should be kept in the fridge.

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