Pear Galette with Hazelnuts and Blue Cheese
This pear galette with hazelnuts and blue cheese is fancy and cozy all at once. A buttery, flaky crust wraps around thinly sliced sweet pears, finished with crunchy hazelnuts and the creamy tang of blue cheese. No pie pan needed and no perfect crust required, the rustic folds are part of the charm. Serve it warm as a dessert or a sweet-and-savory appetizer.
8 servings
Calories: 255kcal
Ingredients
For the crust:
- 1¼ cups all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 8 tablespoons 1 stick / 113 g cold butter, cubed (use vegan butter to keep it dairy-free)
- 4 to 5 tablespoons iced water
For the filling and topping:
- 2 to 3 ripe pears Bartlett or Anjou, thinly sliced
- ¼ cup hazelnuts chopped
- ¼ cup blue cheese crumbled (optional)
- 1 egg beaten, or 2 tablespoons coconut milk, for brushing
- 1 tablespoon turbinado sugar for sprinkling
Instructions
- Prep the butter. Cut the butter into cubes and keep it in the fridge until ready to use.
- Make the crust. In a food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture looks like coarse crumbs. Gradually add the iced water, pulsing until the dough just comes together (10 to 15 pulses).
- Form and chill. Turn the dough onto a clean kitchen towel, gather it, and twist until the crumbs form a disk. Wrap in plastic and chill for 30 minutes (or roll it out right away).
- Roll it out. Preheat the oven to 400°F (200°C). On a floured sheet of parchment paper, roll the dough into a 12-inch circle. If the edges crack, press them back together. Slide the parchment and dough onto a baking sheet.
- Assemble. Arrange the pear slices in the center, leaving a 2-inch border. Using the parchment, fold the edges of the dough over the pears to form a rustic border. Brush the crust with the egg wash or coconut milk and sprinkle with turbinado sugar.
- Bake. Bake for 15 to 20 minutes, until the crust is golden and the pears have softened.
- Finish. Remove from the oven and sprinkle the blue cheese and chopped hazelnuts over the pears. Serve warm.
Notes
- Use ripe pears: Bartlett or Anjou are naturally sweet and juicy and work best. If your pears are tart, sprinkle a little sugar over them before baking.
- Keep the butter cold: cold butter is what makes the crust flaky, so chill the cubes and don't overwork the dough.
- Cheese swaps: goat cheese or brie work in place of blue cheese, or leave it out entirely for a purely sweet galette.
- Make it vegan: use vegan butter, brush with coconut milk, and skip the cheese or use a vegan one.
- Make ahead: the dough keeps in the fridge up to 3 days; assemble and bake just before serving for the best texture.
- Storage: leftovers keep in the fridge up to 3 days; reheat in the oven to recrisp. To freeze, cool completely, wrap tightly, and freeze up to 1 month, then reheat in a 350°F (175°C) oven.
Nutrition
Serving: 1serving | Calories: 255kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 220mg | Potassium: 120mg | Fiber: 2g | Sugar: 8g | Vitamin A: 424IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg