Goat Cheese and Pear Gallette
Ingredients
- Crust:
- 1 1/2 C.Flour
- 1/2 tsp. salt
- 1/2 C. Butter, cubed
- 1 Egg
- 1 tsp. Vinegar
- Poached Pears:
- 1/2 C. Sugar
- 1 Cinnamon stick
- 2 Pears
- 2 Tbsp. Lemon Juice
- Filling:
- 280 g Happy Days Plain Okanagan Goat Cheese
- 3 Eggs
- 1/4 C. Whipping Cream
- 1/8 tsp. Nutmeg
- 2 Tbsp. Thyme, minced
- 1 Tbsp. Parsley, minced
- 1 tsp. pepper
- 1/2 tsp. Salt
Directions
In a bowl, combine the flour and salt. Using a pastry cutter, cut in the butter until it resembles crumbly peas.
In a measuring cup, mix the egg and vinegar. Pour in enough water to equal 1/3 Cup. Pour this over the flour mixture. Mix in until the dough comes together, adding a bit more water if needed. Gather it into a ball and rest it in the refrigerator for 1 hr.
In a med saucepan, bring 4 cups of water to a boil along with the lemon juice, sugar and cinnamon stick. Peel, core and halve the Pears. Add them to the liquid and simmer for about 5 minutes. Drain and cool the pears. Slice thin lengthwise.
In a mixer, start to beat the Goat Cheese. Add the eggs one at a time to incorporate, then the rest of the filling ingredients. Blend until smooth.
On a floured surface, roll out the dough into a large circle. Move the dough to a large sheet pan lined with parchment paper.
Overlapping slightly, form the pear slices into concentric circles, out to about 10 inches. Pour the Goat cheese mixture over the top and spread it evenly. Fold the remaining dough mixture over the top, creating a pleated top-crust.
Bake the Gallette at 400 for about 35-40 min, until the crust is golden brown.
Cool to room temp to serve.
I chose to plate the gallette with a cherry sauce to add nice color to the dish.
Then I added a light chocolate drizzle. Enjoy.