There’s something undeniably special about cooking with fruit picked straight from the source. For this Savory Pear, Gorgonzola & Rosemary Galette, these pears came out of the Okanogan Valley.
These pears bring a natural sweetness that pairs beautifully with the bold, creamy tang of Gorgonzola and the earthiness of fresh rosemary. Tucked into a buttery, flaky crust and finished with toasted walnuts and a drizzle of balsamic reduction, this galette is an ode to late-summer and the joy of gathering around beautiful food.
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
For the Galette:
- 1 sheet puff pastry (thawed if frozen)
- 2 ripe but firm pears, thinly sliced (Bartlett or Bosc are best)
- 1⁄2 cup gorgonzola cheese, crumbled
- 3⁄4 cup freshly shredded whole milk mozzarella
1 small shallot, thinly sliced
● 1 tsp fresh rosemary, finely chopped (plus extra sprigs for garnish)
● 1 egg (for egg wash)
● 1⁄3 cup walnuts, toasted and roughly chopped
● Freshly cracked black pepper
● Flaky sea salt
Instructions
- Prepare the Pastry: Preheat oven to 400°F (200°C). Roll out the puff pastry sheet on parchment into a rectangle and transfer with parchment to a baking sheet. Using a paring knife, make a 1⁄2-inch border around the edges, taking care not to cut all the way through the dough.
- Build the Cheese Base: Scatter gorgonzola and mozzarella evenly over the pastry. Add sliced shallots and sprinkle with chopped rosemary.
- Layer the Pears: Arrange pear slices in two rows over the cheese. Sprinkle with more rosemary and season with cracked black pepper and a pinch of flaky salt. Fold the pastry edges inward over the filling, pleating to form a rustic border. Brush exposed pastry with beaten egg
- Bake: Bake for 20–25 minutes, until the pastry is puffed and golden, pears are tender, and cheese is melted and bubbling.
- Finish & Serve: Sprinkle with toasted walnuts and garnish with a few rosemary sprigs. Serve warm or at room temperature.
Recipe by: Homemade Live
