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Pear, Gorgonzola, and Caramelized Onion Galette Recipe

Pear, Gorgonzola, and Caramelized Onion Galette Recipe



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Pear, Gorgonzola, and Caramelized Onion Galette

It is not often that I make something that I have no name for. Creamy, crunchy, and tart, this galette is so versatile.

This galette will tempt you from the first bite! This is a great app, side, or dessert with a nice glass of pinot grigio. You can also use a milder blue cheese if you would like.

You can, by all means, make your own crust here but seriously... Do you really have the time? If you do, don't tell me. I don't, so I use store-bought from time to time. Now purists... Don't get your drawers in a bunch. I do make my own crusts and freeze for later use, but during busy family get-togethers, when I am making three of these and a ton of other things, my crust comes from the little blue can. OK?

So without further ado... here is my Pear, Gorgonzola, and Caramelized Onion Galette! You're welcome.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon balsamic vinegar
  • 2 large sweet onions, sliced thinly
  • Pinch of salt and freshly ground pepper
  • 1 tablespoon all-purpose flour, plus more for dusting
  • 1 refrigerated pie crust
  • 2 firm Bosc or Anjou pears, peeled and sliced thinly
  • 3 ounces crumbled gorgonzola
  • 1/2 cup coarsely chopped pecans
  • 1 egg, beaten slightly

Servings6

Calories Per Serving407

Folate equivalent (total)28µg7%


Pear, Gorgonzola, and Caramelized Onion Galette Recipe - Recipes

Cheese Choices

A good substitute for the Cambozola is a farmstead blue cheese from Point Reyes, California.

As one tester commented, this is "positively dreamy." The combination of textures and sweet, salty, pungent, and rich flavors makes this new-age pizza a real delight.

  • 1/2 cup (1 stick) unsalted butter, melted
  • 3 large onions, thinly sliced
  • Sea salt and freshly ground black pepper
    to taste
  • 1 tablespoon minced fresh thyme
  • 2 teaspoons sugar
  • 1 tablespoon balsamic vinegar
  • Two 3-ounce packages cream cheese, at room temperature
  • 10 sheets phyllo dough, thawed if frozen
  • 1 ripe pear, cored and thinly sliced
  • 4 ounces Cambozola or Gorgonzola cheese, rind removed and cubed
  • 1/2 cup chopped walnuts

1 Preheat the oven to 375 degrees F.

2 Heat 3 tablespoons of the butter in a large skillet over medium heat. Add the onions, season with salt and pepper, and stir in the thyme, sugar, and vinegar.

Reduce the heat to medium-low and simmer for about 30 minutes, or until the onions are very tender. Remove from the heat and stir in the cream cheese.

3 Layer the phyllo sheets in a 12-inch tart pan or pizza pan, brushing each sheet lightly with some of the remaining butter. Place the onion-cheese filling on top of the pastry and arrange the pear slices over the top in a circular pattern, leaving a 2-1/2 to 3-inch edge. Top the pears with the cheese cubes and walnuts. Take the edges of the pastry and fold them in toward the center. There will be a "hole" in the center of the pizza. Brush some melted butter over the top. Bake until golden, 30 to 35 minutes. Cool slightly, and cut into small wedges to serve.


Caramelized Onion, Pear, and Blue Cheese Galette

This Caramelized Onion, Pear, and Blue Cheese Galette is an elegant and easy to prepare side dish with bold flavors. The combination of caramelized onion and blue cheese is one of my favorite all time ingredient pairings, and this savory galette balances sweet caramelized onions, rich blue cheese, and delicate pears in a flaky crust.

While this recipe is easy to prepare, it is time consuming. Getting onions perfectly golden brown and caramelized takes about 45-60 minutes. You need to be patient. You can start the onions at medium heat until they become translucent and soft. Then turn the heat down to low.

The secret to caramelizing onions is to add water as necessary to prevent the onions from sticking to the bottom of the pan and burning. I like to caramelize onions when I am working on a few other recipes in the kitchen. I turn the heat as low as it can go, so that the onions won’t burn. The more patient you are, and the longer you sauté your onions, the better the results will be. You can prepare the caramelized onions a day or two in advance.

I was feeling ambitious, so I made a crust from scratch using this recipe. I honestly don’t think it was worth the time and effort. It’s pretty gutsy for Delish to call the recipe their “Perfect Pie Crust”. It isn’t perfect and it doesn’t brown very well. Use a store bought pie crust instead. It will save you time, and you won’t need to make a big mess preparing a from-scratch crust.

I know that not everyone loves blue cheese. It can be a love it or hate it ingredient, and you could replace the blue cheese with goat cheese.

There are a couple easy twists that you could give this recipe. You could add walnuts for a bit of crunch, or to give the tart even more richness, add a drizzle of reduced balsamic vinegar.


PEAR AND GORGONZOLA FLAT BREAD

Time to share a Pear Gorgonzola Flat Bread 15-minute recipe today. I started sharing 15-minute recipes earlier this year, and I am right back at it. I have to admit that this is all I have, 15 minutes at the end of my day to fix up a quick dinner for my boys.

This flatbread is fantastic!

I tend to replicate recipes at home that I eat at a restaurant, and it usually turns out excellent. I had this flatbread at Cheesecake factory as an appetizer, and I absolutely loved it. If you like salty and sweet together, you will love this combo. Caramelized pear and Gorgonzola flatbread…? It already sounds amazing, don’t you think? All you need is a couple of pears, 2 small flatbreads, onions and Gorgonzola to crumble on the top. Spinach is optional, but I love to add it on.

Now that the pleasant, breezy summer nights are here, this flatbread will be perfect as an appetizer when a friend comes over to chat, or it really makes a great dinner for the family, too!


The Painted Apron

THAT means that this recipe is insanely good and one you definitely want to try!

See what I mean? It is overflowing with goodies and flavor!

This is life changing! Oh, and it will make you a rock star!

APPLE PEAR and WALNUT GORGONZOLA GALETTE for a printable version click here

1 refrigerated pie crust dough circle

1 large vidalia or sweet onion

2-3 oz crumbled Gorgonzola cheese, or bleu cheese

Peel and cut onion into 1/4″ slices. Place in skillet with 1 T butter and olive oil and cook over medium low until caramelized, stirring occasionally, about 25 minutes. Place pie crust circle on a silpat or piece of parchment paper on a baking sheet. Distribute onions evenly on crust leaving a 2 inch border around the edge. Wash fruit and cut into fairly thin slices and place on top of onions. Sprinkle with walnuts and cheese. Cut 1 T butter into tiny pieces and dot fruit mixture. Fold up edges by starting with a 3 inch edge, turning and pleating dough as you go around, forming the edge of the galette. Beat the egg and brush over the galette’s edge. Bake at 400 for 20 minutes or until galette looks done and pie crust is golden. Let sit for 5-10 minutes before cutting. Serves 4-6


Savory Pear Galette

  • Author: Sprinkles & Sea Salt
  • Prep Time: 50 minutes
  • Cook Time: 40 minutes
  • Total Time: 90 minutes

Description

This Savory Pear Galette is made with a delicious herbed parmesan crust and layered with cheeses, caramelized onions, prosciutto and Bosc pears!

Ingredients

Galette Dough

2 cups white all-purpose flour

1/2 cup grated parmesan cheese

1/2 cup unsalted butter, cold*

Caramelized Onions

4 cups thinly sliced yellow onion ( 2 – 3 large onions)

1 tbsp dry sherry (optional)

2 large cloves garlic, crushed

Savory Pear Galette

1 tbsp fresh sage, chopped

5 slices prosciutto (about 2oz )**

3/4 cup shredded gruyere cheese

2 tbsp grated parmesan cheese

Instructions

Galette Dough

Add the flours, parmesan cheese, salt, oregano, onion powder and thyme to the bowl of your food processor.

Process on high for about a minute

Slice the butter into tablespoons

Add them 1 at a time to the food processor and process on high for about 30 seconds in between each add

In a small bowl, whisk together the egg, vinegar and ice cold water

With the food processor is on slowly pour in the egg mixture

Continue to process until the dough starts to come together***

Pour the batter onto a clean surface

With clean hands work the dough into a ball

Place the ball of dough in the refrigerator for 30 minutes

Caramelized Onions

While the dough is chilling make the caramelized onions

Melt 1 tbsp butter in a large skillet over medium-low heat

Add the onions, sprinkle with salt

Add the dark brown sugar, sherry (optional) and garlic

Continue to sauté for about 10 more minutes, the onions will reduce to about a cup, turn brown in color and sweet in flavor

Remove skillet from heat, set aside

Savory Pear Galette

Remove the dough from the refrigerator

On a clean surface, roll out the dough to about 1/4″ thickness****

Transfer the dough to a large, parchment paper lined baking sheet

In a small bowl mix the ricotta cheese with the sage and salt

Spread the ricotta cheese mixture in the center of the dough, leaving about a 2-inch border of dough around the outside

Sprinkle the gorgonzola cheese over the ricotta

Top with the caramelized onions

Top the onions with the slices of prosciutto

Add the pear slices on top of the prosciutto in a circle

Fold the crust up to “close the galette”, gently use your fingers to close any cracks

Sprinkle the gruyere over the pears

In a small bowl whisk the egg white with 1 tbsp water

Brush the crust with the egg white mixture and then sprinkle with the parmesan cheese

Remove from oven, cool for a few minutes before slicing and serving warm

Notes

*Place in the freezer for 10-15 minutes before use

**Optional, omit to make it vegetarian

***It won’t come together completely into a ball, but when it starts to form large crumbles it’s ready

****You don’t have to roll it out in any particularly perfect way, it can be a bit rustic

Keywords: #savorygalette, #peargalette, #homemadegalette

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Hi there! Welcome to my kitchen! I'm Laura, a recipe developer, photographer, ice cream and avocado enthusiast and I'm so excited that you are here! Sprinkles & Sea Salt is a place for me to share my latest recipe creations with you! My hope is that I can take some of the stress out of cooking and inspire you to get creative and have fun in your kitchen!


Blue cheese and pear galette

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

Ingredients

Method

Ingredients

  • 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&frasl4 cup fresh oregano leaves, to serve

Parmesan Pastry

  • 2 cups (300g) plain flour
  • 1&frasl2 cup finely grated parmesan
  • 1&frasl2 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.


Pear, Gorgonzola, and Caramelized Onion Galette Recipe - Recipes

Savoury Apple, Pear and Caramelized Onion Ricotta Galette

Recently I had the honour of partnering with Tourism Windsor Essex Pelee Island (TWEPI) and spending a memorable few days and enjoyed the beauty of what Essex County has to offer with one of most wonderful humans and dear friend Solmaz (TheCuriousCreature) Head over to her website for our Essex County Journey and the beauty it has to offer. The Curious Creature From wineries, ciders, dinning experiences, unique and elegant accommodations, local farmers, artisans, producers, their beaches and the most beautiful sunsets. The list goes on and on. I can not believe what adventures and beauty our Ontario Southwest provides us in our own backyard. I have saved my wonderful experience and introduced you to some of the connections and friendships we made along the way on my Instagram Highlights.

Being a passionate Local Farm To Table advocate, I fell in love with this welcoming and friendly County especially with the love they put into growing fresh food and supporting each other, the most special community. This Savoury Galette is inspired by The Fruit Wagon , a farm stand and farm owned by Farmers Doug and Leslie Balsillie. Along the shore of Lake Erie near Harrow, it was in 1984 where it all started. There they enjoyed having their four daughters growing up and helping them over the years. We were lucky enough to spend quality time with Farmer Doug learning about their story and enjoying an experience on their Orchards. Their retail Fruit Wagon is upfront where they share with you all their farm grown, vegetables, fruits, market gardens and they even make their own Apple Cider Vinegars. Their main harvest is fresh apples and featured here are their Silken which are harvested in September along with their Harrow Crisp Pear.

You can head to Ontario Apple Growers to read more about their story behind these unique and delicious fruits. For this rustic Galette, I have used their Silken Apples, Harrow Crisp Pears and their Apple Cider Vinegar to caramelize the sweet onions. This recipe not only makes a stunning presentation but it is full of local seasonal flavours with a flaky crust.

​Hope you enjoy it as much as my family and friends did. I highly recommend you give this County a visit as they have a lot of love and beauty to offer you. 🍏🍐


CARAMELIZED ONION & PEAR GALETTES

2 Galettes

RECIPE UPDATED NOVEMBER 2015

10 TBSP unsalted butter, cubed and COLD

1 1/2 cups all purpose flour

1/3 cup fine grind yellow cornmeal

⅓ cup + 1 TBSP ice-cold water

For Caramelized Onions:

4 yellow onions, sliced thinly

For Galettes:

1 bosc pear, thinly sliced

1½ cups gruyere cheese, grated

⅔ cup gorgonzola cheese, crumbled

1 tbsp fresh thyme, leaves picked off stem

1 egg yolk, lightly beaten

balsamic glaze for plating (optional)

Turn the dough out onto the counter and FORM it into 2 equal discs. WRAP well in plastic wrap and let REST in the fridge for 1 hour.

Making the Caramelized Onions: HEAT butter over medium-low heat in a large sauté pan with cover. ADD the onions and a pinch of salt. COVER and cook for 10 minutes. STIR every few minutes.

UNCOVER and turn the heat up to medium. Continue COOKING for 20-25 minutes until the onions have turned a dark caramel color. STIR OFTEN so the onions don’t stick to the pan! ADD the vinegar, sugar, and mustard over the onions and COOK just a minute more. Remove onions from pan and let COOL.

Making the Galettes: PRE-HEAT the oven to 375˚f. MIX the grated gruyere cheese and the thyme together. LINE a baking sheet with parchment paper.

On a lightly floured surface, ROLL out each dough disc to a 1/8″ thick circle. Sprinkle some flour on the dough and rolling pin if you find that the dough sticks.

TRANSFER the rounds to the prepared baking sheet. Fold the circle into quarters, it will be easier to move it to the sheet.

LAYER the ingredients and leave about a 2″ border. Start with the caramelized onions. LAYER the pear slices in a circle on top of the onions. ADD a little of the gorgonzola, then the gruyere/thyme mix, then a bit more gorgonzola. Repeat with the second galette.

FOLD UP the border and pleat as you go around. If the dough tears, just pinch it back together.
BRUSH the boarder of the galettes with the beaten egg yolk. SEASON the galettes with a few cracks of fresh pepper.

BAKE for 35-40 minutes or until the crust is golden brown and the inside is bubbly. COOL for a 8-10 minutes before DRIZZLING the balsamic glaze over top.


French Onion Gruyere Pear Galette

French Onion Gruyere Pear Galette, the perfect companion for a cold and lonely night.

The best things come to those who wait, right? I’ve been waiting to test this recipe that has been slowly gestating in my brain for the past 9 months. At conception, I was in no way prepared to deliver what would become one of my all time favorite recipes. All I knew was that I wanted to incorporate the flavors of French Onion Soup into some kind of baked good, and I wanted it bad. I didn’t care where or how I’d get it, I just needed it. Instead of testing recipes, I immediately went all the way and made a deeply satisfying batch of French Onion Soup without even considering the development of my future recipes. It was good while it lasted, but it got me nowhere.

Then I got busy. I started preparing to run my first half marathon and didn’t have time for such indulgent pleasures. Life got in the way and my obsession with French Onion went by the wayside. Months later, I felt an insatiable urge to taste those bubbling hot, rich and deep flavors again. I flirted with the idea of a French Onion Galette for a couple of months, but then summertime was in full swing and I lost interest in getting hot and heavy in the kitchen. So, I made a summery savory galette, a BLT Galette with Pecorino Pepper Crust, to scratch the itch. It was glorious, full of bright and sunny flavors that got me through my dry spell.

And now the time has come. We are midway through October, and after months of recipe development, I’ve finally delivered a bouncing, beautiful spankin’ new recipe for a French Onion Gruyere Pear Galette. It has all of those deep and intense flavors of slowly caramelized onions, a salty bite of gruyere and a subtle kiss of sweetness from thinly sliced pears. All of the ingredients get real intimate when baked together on a bed of flaky, tender crust and once it pulls out of the hot oven, the whole thing gets topped with a fresh nip of thyme. Ohhhh yeah.

Now, when I look at this recipe, I am filled with pride that comes from a slow cooked labor of love that is only fully appreciated when mixed with equal parts passion and patience. Sometimes, we want something so badly that we don’t think we have it in us to wait, rushing into something we aren’t prepared to take on. It ain’t worth it. Slow your roll and enjoy the journey, the reward awaits and tastes of sweet and savory success. It’s worth the wait.

Like many things in life, this This French Onion Gruyere Pear Galette cannot be rushed. The crust takes time to perfect, the onions need to cook low and slow and then you’ve got to wait for the whole dang thing to bake together in the oven for 40 minutes. It will take a while but the best things really do come to those who wait.

Pears, onions, gruyere and thyme bring the full on fall flavors.

Fill the pan with thinly sliced onions and stir them to coat in the melted butter.

After about 20 minutes the onions will barely begin to caramelize and turn a nice blonde color.

Deglaze the pan with 2-4 tablespoons of an inexpensive dry white wine.

The pie dough disk should be slightly chilled still but pliable. I used a frozen disk of peppercorn pie dough that I prepared a few weeks back. But a plain and simple pie dough is just as good.

Roll out the dough into a 12″-14″ round, then top the round with caramelized onions, a layer of cheese and fresh cracked pepper to taste.

Layer the thinly sliced pears in a pretty design.

Top with remaining onions and more cheese!

Lift and fold the edges up and over the filling in 10ish folds, it should pleat naturally as you lift the dough. Ta-dah, your French Onion Gruyere Pear Galette is shaped!

Gently brush the egg wash on the exposed edges of the tart, then layer with more gruyere!


Watch the video: Pear + Caramelized Onion Galette (August 2022).