Savory Pear & Prosciutto Galette

This Savory Pear & Prosciutto Galette is a beautifully layered pastry that combines rich, sweet, and savory flavors in each bite. The star of the dish is the red pears, which are thinly sliced and marinated in a blend of maple syrup, vanilla, and cardamom, giving them a warm and fragrant depth that perfectly complements the other ingredients. As the galette bakes, the pears soften and release their juices, enhancing the caramelized onions and crisped prosciutto layered beneath them. Topped with creamy gorgonzola and finished with a rosemary-infused glaze, this galette is both rustic and elegant, making it an ideal choice for gatherings or a cozy night in.

Ingredients

Store-bought or homemade pie crust (I prefer to use one that is all butter)
2 tbsp olive oil
4 oz prosciutto, sliced thin and crisped in a pan
1 yellow onion, sliced thin
3 large shallots, sliced thin
1/4 cup maple syrup
1 tsp vanilla extract (elevate by using bourbon vanilla)
1/2 tsp ground cardamom
2 large Joyfully Grown red pears, cored and sliced into thin wedges
3 oz gorgonzola cheese, crumbled
Fresh rosemary sprigs for the glaze finely chopped

Directions
1. Preheat oven to 375°F (190°C).
2. Slice the pears and toss with maple syrup, vanilla, and cardamom. Set aside to marinate.

3. Caramelize the onions in a pan with olive oil until golden and soft.
4. Crisp the prosciutto in the same pan until it reaches a crunchy texture.
5. Spread a layer of caramelized onions onto the pie crust, leaving a 2-inch border.
6. Layer the crisped prosciutto over the onions.
7. Arrange the pear slices artistically over the prosciutto.

8. Bake the galette for 20 minutes.

9. After 20 minutes, remove from the oven and sprinkle with crumbled gorgonzola.
10. Return to the oven for another 10-15 minutes, or until golden brown.
11. Meanwhile, pour the reserved marinade juices into a small pan with the chopped rosemary.
Simmer for about 8 minutes, then let cool to thicken and infuse with rosemary flavor.
12. When the galette is golden, remove from the oven and brush with the rosemary-infused
glaze.
13. Allow the galette to cool slightly before cutting and serving.