Recipe: Pear & Goat Cheese Galette

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.

Recipe: Pear and Goat Cheese Tart

I can't take credit for the idea for this recipe, but I honestly can't remember where I saw it. I was probably just skimming through Pinterest or some other recipe website and came across the idea for a pear and goat cheese tart with rosemary and I stored it in the back of my brain for when I was ready. And last weekend, I was ready.

In the making of this tart, I also learned that puff pastry and phyllo dough aren't really the same thing. Maybe you all know that already, but I had never worked with either of them so when the supermarket was out of puff pastry, I bought phyllo dough instead only to come home and learn they definitely aren't the same thing. You live, you learn. But I found puff pastry later, and wrapped some asparagus that were just about to turn in my fridge in the phyllo dough and topped them with parm cheese and everyone was happy. Mostly me, because I didn't have to waste food. And I ate both things. 

BACK TO THE PEAR TART. This thing is really delicious. Creamy, tart goat cheese with sweet pears and honey. Topped with black pepper and rosemary to cut the sweetness. I made this, impressed myself, and then immediately took it to a Super Bowl party out of fear I would devour the entire thing. It also looks very impressive for very little effort and who isn't a fan of that?

Pear and Goat Cheese Tart 

Makes one tart

1 sheet of thawed puff pastry
2-3 pears
1 half lemon
8 ounces of goat cheese
1-2 teaspoon of sugar
1-2 teaspoons of fresh rosemary, finely chopped
1-2 tablespoon honey
cracked black pepper

Preheat oven to 450 degrees. 

Thinly slice pears and place in a bowl. Squeeze the juice of half a lemon over them and lightly toss. This will keep the pears from browning. Set aside.

Unfold puff pastry sheet and place on a baking sheet lined with parchment paper or a nonstick baking mat. Fold over all four edges of the puff pastry about 1/2 inch and press down with the tines of a fork, creating a small "crust" all the way around.

Crumble goat evenly cheese over the puff pastry. Arrange pears in an alternating pattern over goat cheese and lightly sprinkle with sugar. Bake for 15-20 minutes, or until the pears are soft and the puff pastry is golden and flaky.

Remove from oven, drizzle with honey and top with chopped rosemary and cracked black pepper. Serve warm or at room temperature.