vrijdag 22 november 2013

Gorgonzola, Pear, and Balsamic Honey Galette (Kopie)


makes one ~9-inch galette

for pastry:
2 cups AP flour
1/2 tspn salt
1 heaping Tbspn fresh thyme leaves
12 Tbspn butter (1 1/2 sticks), cold
4 Tbspn water, cold

for filling:
1 cup crumbled gorgonzola cheese
5-6 pears, sliced in ~1/8" thick slices
~1/3 cup walnuts, toasted and roughly chopped
heavy cream

for glaze:
1 Tbspn honey
1/2 Tbspn balsamic vinegar
fresh thyme

1. In a food processor or using a pastry cutter, mix the flour, salt, and thyme leaves to combine.
2. Cut in the butter to the flour mixture until it is the size of small peas. Gradually add the cold water and pulse just until a dough begins to form.
3. Remove the dough from the food processor and form into a ball. Wrap with plastic wrap or parchment paper and chill for at least 30 minutes.
4. Meanwhile, place a baking stone in the lower third of the oven. Preheat the oven to 400 degrees F.
5. Roll out the pastry to about ~1/8-1/4" thickness.
6. Pat down the gorgonzola cheese in the center of the pastry, leaving about 2 1/2" of border.
7. Briefly toss the pears in flour to lightly coat. Layer and arrange the sliced pears on top of the cheese.
8. Tuck the walnuts into the pears.
9. Fold the sides of the galette over the pear by rotating and pinching the dough.
10. Brushed the exposed dough on top with heavy cream.
11. Bake the galette on the baking stone for 45-55 minutes until the pastry is golden brown and the fruit is bubbling. Remove from the baking stone and the oven and place the galette on a wire cooling rack.
12. In a small saucepan or in the microwave, warm the honey briefly. Stir in the balsamic vinegar.
13. Brush the balsamic-honey glaze on the exposed fruit of the galette. Sprinkle with fresh thyme leaves. Serve warm.

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