Pear Galette with Blue Cheese, Hazelnut and Thyme

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This Pear Galette with Blue Cheese, Hazelnut and Thyme came out incredible, I created the recipe on the fly and it worked perfectly. So I kept notes on what I did so that I could share it with you here. I think you will enjoy it. As you know (or may not know) I’ve been doing some videos lately, I wanted to do a stop motion video and thought it might be fun to make a galette since there’s a lot of assembly involved. Well mostly assembly as there is very little to do other than chop and slice a few things, and if you already have pie dough on hand it’s even easier. Which I recommend, pie dough freezes great, this is what I had leftover from the holidays. 

The stop motion video was fun to make, although it does take quite a while to create. The video below contains 56 photos, by the time I got to arranging the pears, Jeff helped out by hitting the shutter so that I didn’t have to clean my hands each time, which is what I did while rolling out the dough and I was getting flour all over my laptop (I worked with my camera tethered to my computer), so that was really helpful (thank you Jeff!), I would recommend getting some assistance if you plan on doing a stop motion video like this, where there’s mess involved. I’m curious to know if you enjoy the videos and if there are any recipes that you would like to see in video format in addition to photos? You can leave comments here or Instagram or wherever you like. Recipe below! Enjoy!

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Pear Galette with Blue Cheese, Hazelnut and Thyme

  • 1 pear, halved and sliced 1/4” thick

  • 1/4 cup blue cheese, crumbled

  • 1 teaspoon fresh thyme leaves

  • 1/4 cup roasted hazelnuts, roughly chopped

  • 1 teaspoon brown sugar

  • 1 pie dough (recipe below)

  • 1 egg beaten (for egg wash)

Heat oven 400°

Roll out your pie dough to roughly a 10-inch round. Sprinkle the brown sugar on the dough leaving a 1-2 inch border. Add cheese, nuts and thyme (leaving a few ingredients aside for the top), then add sliced pears in a circular pattern, fold the edges in a circular pattern, top the center with the remaining cheese, nuts and thyme for color and texture.  Brush the egg wash on the dough. Place on parchment lined baking sheet and Bake at 400° for 25-30 minutes until golden. Remove from oven and serve warm or room temp. 

Pie dough (this makes 2 pie crusts, you will have extra for next time, yay!)

  • 2 1/2 cups all-purpose flour

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 2 sticks (16 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

  • 6 to 8 tablespoons ice water

To make the dough in a food processor, pulse together the flour, sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 5-10 pulses. Remove from processor and place dough in large bowl, add 6 tablespoons of the ice water, combine with wood spoon. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 teaspoon at a time. Turn the dough out onto a work surface, divide in half and shape each into a disk. Wrap separately with plastic wrap and refrigerate for at least 2 hours or up to overnight. You can freeze the extra pie dough for MONTHS, it holds up very well.


Pear Cardamom Tart

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Last month we went to Portland Nursery’s annual apple tasting festival. Everything is $1 per pound, with 60 different varieties of apples and pears. So we bought a lot. A real lot. Exactly 28 pounds. Maybe too many but they do store well in the refrigerator. I made this Pear Cardamom Tart which is a variation on the Pear Almond Tart I made a while back. I was inspired by this pear tart on Instagram which is absolutely gorgeous, Lauren Ko’s pie designs are amazing. So mine didn’t turn out like that, but I’m still happy with it, and it tastes really good which is sort of the bottom line when it comes to food. I used a few different types of pears: Bosc, Seckel, Red Anjou, Forelle. After it’s baked it loses the variety of bright colors, but you end up with some nice rich browns. I think it would make a handsome dessert for Thanksgiving. Enjoy :)

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Pear Cardamom Tart

  • 6 ounces almond paste

  • 2 teaspoons sugar

  • 2 teaspoons flour

  • 3 ounces unsalted butter (about 6 tablespoons) room temp 

  • 1 large egg, plus one egg white, at room temp

  • 1/4 teaspoon Almond extract

  • 1/4 teaspoon cardamom

  • 1 1/2 teaspoons dark rum

  • 4 pears (in a variety of color and size)

  • Pre-baked 9-inch Tart Shell, at room temperature (recipe below)

Preheat the oven to 375°F. 

In a stand mixer beat the almond paste with the sugar and flour, until smooth. 

Gradually beat in the butter, until smooth, then beat in the egg and the egg white, the almond extract, cardamom and rum. Spread the almond filling evenly over the tart shell with a rubber spatula. 

Slice the pear quarters into 1/4” slices, then fan the slices in clusters over the almond filling, alternating colors and sizes. Press them slightly into the filling. Bake the tart for about 40 to 45 minutes, or until the almond filling between the pears has browned. Remove from oven onto rack and cool slightly before serving. Can be served at room temperature. 

Tart Shell

  • 1 tablespoon sugar

  • 1/2 teaspoon kosher salt

  • 1 cup all-purpose flour, plus more for surface

  • 6 tablespoons chilled unsalted butter, cut into pieces

  • 1 large egg, whisked

Whisk sugar, salt, and 1 cup flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.

Turn out dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours. (Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.) Place dough on floured surface. Roll to 11-12” circle, place dough in pan and press to fit, overlap edges inside. With a fork make holes in the crust to prevent bubbling. Cover the crust with parchment or foil and fill with rice or weights. Bake 10 minutes at 350° then remove foil and bake another 5 minutes until just firm but not browned. Remove from oven and allow to cool completely before adding almond mixture.