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Let’s make my Savoury Baked Pear & Brie Galette!
It is finally spring and we have had some GORGEOUS weather lately, which I have been loving! Although it is getting chillier by the day. Typical for this time of year… am I right??
With that being said, I am craving a tasty savoury bite! I have always been more of a savoury kind of girl myself. What about you? Let me know in the comments below 🙂
I love a perfectly balanced sweet & savoury dish!
This simple and delicious recipe is my savoury take on the classic French dish, the Galette. You will find that classic galette’s are prepared with both scrumptiously sweet and mouthwatering savoury flavour combinations! I absolutely love them because there is so much room for creativity and it could not be more simple to make!
With Easter right around the corner, this dish is the perfect easy-to-love addition to any feast! The warm flavours are rustic and deliciously balanced, which will wonderfully compliment a homestyle meal for any occasion.
Give it a try!!
Savoury Baked Pear & Brie Galette
Ingredients:
1 397g box of Puff Pastry, refrigerated
1 Egg, whisked
2 Bosc Pears
150g of Double Cream Brie (half a wheel)
1/2 a large Red Onion, thinly sliced
1-2 tbs Olive Oil
2 tsp Balsamic
Pinch of Salt
1 tbsp Fresh Thyme leaves
1 tsp Fresh Rosemary, finely chopped
A Handful of fresh Arugula for garnish
Method
Preheat the oven to 400 degrees.
In a non stick frying pan, add the olive oil (start with one tablespoon) over medium heat. Once the oil is hot, add the thinly sliced red onion (about 1 inch long strips) and cook for a few minutes. If you feel the pan is a bit dry, feel free to add another drizzle of olive oil. Once the onions begin to look slightly translucent, add in the salt, balsamic, fresh thyme leaves and finely chopped fresh rosemary. Continue cooking for an additional 5 minutes or until all of the flavours come together. Set aside.
Cut the pears into approximately 1/4 inch thick slices. Set aside.
Lengthwise, slice the brie into approximately 1/4 inch thick pieces. You can choose to keep the rind on or remove it. Set aside.
Lightly flour your countertop surface and roll out the puff pastry. It is very important that the puff pastry is cold, so be sure to remove it from the refrigerator right before you are going to use it. Rolling out the puff pastry doesn’t have to be precise! You can roll it into any shape as long as it is about 1/4 inch thick. Once the pastry is rolled out to the correct thickness, place it on a lined, greased baking sheet.
Begin by placing your brie slices onto the puff pastry. Leave about a 1.5-2 inch edge around the pastry. Follow by spooning on the balsamic and onion mixture to fully cover the brie. Next, place the pear slices on top in any pattern you like.
Bring the edges of the pasty up and over the filling, gently pressing down as you make your way around the perimeter. This will seal the edges and hold the galette together.
Brush any exposed pastry with the whisked egg. Lightly sprinkle some salt (I use pink Himalayan salt, but sea salt also works great) over the top of your galette and place it into the oven.
Bake for 35 minutes or until the crust is golden brown and cooked through. Allow your galette to cool for 5-10 minutes. Once it has cooled, sprinkle with a handful of fresh arugula over the top and your Savoury Baked Pear & Brie Galette is ready to serve!
I hope you enjoy the recipe for my Savoury Baked Pear & Brie Galette!
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Thanks for reading!
Your Girl,
A
