It’s Thanksgiving week, babies! My favorite time of year.
More than ever I’m looking forward to a break from work, taking the long drive to see family, and eating a ton of food. And I know that pumpkin and apple pie tend to be the go-tos this time of year, but this Pear and Goat Cheese Galette is 1. damn delicious, 2. way easier than a pie, and 3. so addicting that I ate this entire thing in an afternoon. Plus, I always like something that’s a little different.
Another note, this could easily be served as an appetizer or a dessert. It’s not overly sweet and the goat cheese brings a slightly savory component that’s delicious any time you want to slice it.
Pear & Goat Cheese Galette
Yields 8 slices
1 refrigerated pie crust
2-3 pears, thinly sliced
4 oz goat cheese
1 teaspoon fresh rosemary, well chopped
1 teaspoon sugar
1-2 teaspoons honey
half a lemon
2 tablespoons butter, cold and cut into small cubes
1 egg, beaten
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
Thinly slice pears and place in a bowl. Squeeze the juice of half a lemon over them, add chopped rosemary, and lightly toss. The lemon juice will keep the pears from browning. Set aside.
Unroll your pie crust on the baking sheet and begin arranging your pear slices in the center, leaving a 1 inch border around the sides. Fold the border over to create the crust and trap in any juices. Sprinkle the top with sugar, and arrange the butter cubes on the top of the galette. Brush the beaten egg on the crust to get a golden brown when baked.
Bake for 20-25 minutes until the pears are just cooked and the crust is golden brown. Let cool slightly and drizzle with honey. Enjoy warm or cold.