Pear and Honeyed Goat Cheese Galette
Makes 1 (10-inch) galette
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon (3 grams) kosher salt
  • ¾ cup (170 grams) cold unsalted butter, cubed
  • 4 ounces (115 grams) cold goat cheese
  • 1 tablespoon (15 grams) apple cider vinegar
  • 2 tablespoons (30 grams) ice water
  • Honeyed Goat Cheese Filling (recipe follows)
  • 3 slightly firm medium Bosc pears (537 grams)
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water
  • 1 tablespoon (12 grams) granulated sugar
  • Garnish: clover honey, fresh rosemary
  1. In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter and cold goat cheese, and pulse until mixture is crumbly. Add vinegar, pulsing until combined. With processor running, add ice water, 1 tablespoon (15 grams) at a time, just until dough comes together. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. On a lightly floured surface, roll dough into a 14-inch circle, about ¼ inch thick. Transfer to prepared pan. Spread Honeyed Goat Cheese Filling onto dough, leaving a 2-inch border.
  4. Cut pears in half vertically through stems. Scoop out core of each half. Place pears cut side down, and cut into thin slices, leaving about ½ inch intact below stem. Fan pears out, and place on top of filling, overlapping as needed. Fold edges of dough over pears.
  5. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto dough, and sprinkle with sugar.
  6. Bake until crust is golden and bottom is browned, 25 to 35 minutes. Let cool on pan for 10 minutes. Garnish with honey and rosemary, if desired. Serve warm or at room temperature.
Recipe by Bake from Scratch at