Pear-Thyme Galette

12 Servings
35 min

Celebrate fall with an easy dessert, Pear-Thyme Galette! A galette is a rustic, free-form tart-made with a single crust of pastry. You can use refrigerated pie crust or frozen puff pastry to make a quick galette.

We love this combination of flavors! This recipe makes (2) 8-inch galettes which will be 8 generous servings or 12 smaller ones. Divide this recipe in half for 1 galette and 6 servings.

Ingredients needed for this easy and delicious galette are: Puff pastry, fig jam, Gorgonzola or blue cheese, sliced pears, walnuts, fresh thyme, honey and butter.

Follow the directions on the package of puff pastry for thawing. Lay your pastry on a parchment lined baking sheet or silicone baking mat and snip off the corners. Spread a thin layer of fig jam over your pastry, leaving a small border. Slice your pears, (no need to peel) and fan them out in a spiral pattern over the jam, overlapping slightly. Sprinkle with chopped walnuts, Gorgonzola crumbles, thyme leaves and the honey-butter mixture. Fold the edges of the dough over to form a round tart. Bake at 400° F for 20 minutes. Allow to cool and use a spoon to remove any excess juices.

You can adapt this galette using your fruit of choice or in season, substitute apricot jam for fig, or use a different cheese like Brie for the Gorgonzola, as in this  Apple & Honey Galette with Brie and Pomegranate Seeds.

Recipe details

  • 12  Servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients


  • 2 frozen puff pastry sheets, thawed, from a 17 oz. box (such as Pepperidge Farm)
  • 1/4 cup fig jam
  • 2 - 3 pears, thinly sliced (no need to peel)
  • 3 tablespoons chopped walnuts
  • 2 tablespoons crumbled blue cheese
  • 2 teapoons fresh thyme leaves
  • 2 tablespoons melted butter
  • 2 tablespoons honey

Instructions


Preheat oven to 400 degrees F.
Lay your pastry on a parchment lined baking sheet or silicone baking mat and snip off the corners (discard corners of dough).
Spread a thin layer of fig jam over your pastry, leaving a small border.
Slice your pears, (no need to peel) and fan them out in a spiral pattern over the jam, overlapping slightly.
Melt butter and mix with honey.
Sprinkle with chopped walnuts, Gorgonzola crumbles, thyme leaves and the honey-butter mixture.
Fold the edges of the dough over to form a round tart.
Bake at 400° F for 20 minutes. Allow to cool and use a spoon to remove any excess juices.
Serve with vanilla ice cream!

Tips

  • This recipe makes (2) 8-inch galettes which will be 8 generous servings or 12 smaller ones. Divide this recipe in half for 1 galette and 6 servings.
  • Make ahead and serve at room temperature or prepare ahead of time, refrigerate and bake during dinner. Serve with vanilla ice cream if desired.

Mary @ Home is Where the Boat Is
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