Pear and Honeyed Goat Cheese Galette

As the editor-in-chief of Bake from Scratch magazine, Brian Hart Hoffman is always looking for ways to up his galette game. This season, he’s making our Pear and Honeyed Goat Cheese Galette on repeat! It’s filled with fanned Bosc pears and a mixture of honey and goat cheese—every bite is a harmony of fall flavors. The secret ingredient that’s necessary for success? It’s Président® butter in the rough puff crust. He always uses Président® butter in puff pastry because of the high fat content in their butter. It gives this crust an extra flaky texture and buttery flavor. Find the recipe linked in profile, and follow him at @brianharthoffman for more baking adventures!

Pear and Honeyed Goat Cheese Galette
Serves: 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.
* We used Président.

Honeyed Goat Cheese Filling
Makes ¾ cup
  • 6 ounces (175 grams) goat cheese
  • 3 tablespoons (63 grams) clover honey
  • 1½ tablespoons (21 grams) firmly packed light brown sugar
  • ¼ teaspoon ground nutmeg
  1. In a medium bowl, whisk together goat cheese and honey until smooth. Whisk in brown sugar and nutmeg. Use immediately, or refrigerate until ready to use.



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