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Blue cheese and pear galette

Serves 8
Prep time:
Cooking time: 2 hours

Biting into a crisp and juicy pear is one of the pure pleasures of autumn – but even better than that – biting into a blue cheese and pear galette, delicious! 

Ingredients

Method

  • 1 tbsp olive oil
  • 1 large white onion, thinly sliced into rounds
  • 2 tbsp honey, plus extra to serve
  • 2 tbsp white wine vinegar
  • 150g blue cheese, chopped
  • 3 small buerre bosc pears, thinly sliced on a mandolin
  • 1 egg, lightly beaten
  • 1⁄4 cup fresh oregano leaves, to serve

Parmesan Pastry

  • 2 cups (300g) plain flour
  • 1⁄2 cup finely grated parmesan
  • 1⁄2 tsp sea salt flakes
  • 150g cold unsalted butter, chopped into 2cm pieces
  • 1 egg
  • 1-2 tbsp iced water

TIP: The pastry can be made a couple of days in advance and refrigerated until ready to use. Alternatively, it can also be frozen, and allowed to thaw in the fridge for a day before using.

 
 
View the method

To make the parmesan pastry

  1. Place the flour, parmesan and salt in a food processor and pulse until combined.
  2. Add the butter and then pulse until the mix resembles fine breadcrumbs. Add the egg and 1 tablespoon of the iced water and process until it forms a dough. You might need to add a little more water if the dough doesn’t come together.
  3. Flatten into a disc and wrap in plastic wrap. Place in the fridge and chill for 1 hour or until firm.

How to make the galette

  1. Heat the oil in a small frying pan over medium heat. Add the onion slices, honey and vinegar and cook for 10-12 minutes, or until softened.
  2. Preheat the oven to 220°C (200°C fan forced). Roll out the pastry between two sheets of floured baking paper, to make a 45 x 30cm rectangle. Top the pastry with the onions, leaving a 5cm border on all sides. Top with the gorgonzola and pear slices. Fold the edges of the pastry over and press to seal. Brush with the beaten egg.
  3. Place on a large baking tray and cook in the oven for 25-30 minutes, or until the pastry is golden.
  4. Drizzle with a little extra honey and top with oregano leaves to serve.
 
 
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