Pear & Gorgonzola Galette
For when you are broke
Prep time: 10 min | Total time: 45 min | Difficulty: 1/5
This is not the recipe I was going to share today. It was going to be something grand, complex, and relatively well-thought-out. But alas, life had other plans for me.
It was a regular Friday morning, and I was about to dive into my usual routine of sipping V60 and pretending to be productive by making a serious face at my phone. While I was on my third attempt at Wordle, I got a notification from my bank, something about detecting fraud… What do you know, digital bandits drained my account* faster than I could say 'password123'. Note to self: get a new password.
To sum up, this week I had to work with what I already had in my fridge: a half-empty pack of Gorgonzola, a pear that was on its last legs, and a roll of puff pastry that was Uber-delivered to me by mistake. But at least, unlike my bank account, this galette is well balanced: a little sweet, a little crumbly, a little buttery, a little earthy, and plenty delicious. Try for yourself and see.
* the bank is working on getting the money back to me, and it all should be ok soon.
Ingredients (serves 6)
Roll of puff pastry 1
Greek yoghurt 100 g / 3.5 oz
Rosemary 1 tbsp
Pinch of salt
Ripe pears 2
Gorgonzola 100 g / 3.5 oz
Honey 2 tbsp
Red onion half
Sliced almonds 2 tbsp
Serving Ideas
Add some greens on top — arugula for bitterness, rosemary for earthiness, or thyme for whatever reasons people eat thyme
A little bit of parmesan never hurts
Equipment
Baking sheet
Parchment paper
Knife
Cutting board
Pastry brush
Method
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper
Thinly slice the pears and red onion. Crumble the gorgonzola. Chop-chop-chop the rosemary
Unroll the puff pastry onto the prepared baking sheet. In a small bowl, mix together the Greek yoghurt, chopped rosemary, and a pinch of salt. Spread this mixture evenly over the puff pastry, leaving a small border around the edges. Arrange the thinly sliced pears over the yoghurt mixture, then scatter the crumbled gorgonzola on top. Drizzle the honey over the pears and gorgonzola
Place the galette in the preheated oven and bake for 20 minutes, or until the pastry is golden brown and puffed up
Remove the galette from the oven and scatter the thinly sliced red onions and sliced almonds over the top
Return the galette to the oven and bake for another 15 minutes, or until the onions are caramelised and the almonds are golden brown
Remove from the oven and let it cool slightly before serving
Dealing with Leftovers
Best eaten right out of the oven, but will survive in the fridge, packed in a tupperware, for up to 3 days