Gorgonzola, Pear and Oregano Galette

By MiNDFOOD

Gorgonzola, Pear and Oregano Galette

Biting into the crisp parmesan pastry, juicy caramelised pears with sharp gorgonzola cheese is one of the pure pleasures of autumn cooking.

Gorgonzola, Pear and Oregano Galette Recipe

Serves 8

Ingredients:

1 tbsp olive oil

1 large white onion, thinly sliced into rounds

2 tbsp honey, plus extra to serve

2 tbsp white wine vinegar

150g gorgonzola, chopped

3 small buerre bosc pears, thinly sliced on a mandolin

1 egg, lightly beaten

1⁄4 cup oregano leaves, to serve

Parmesan Pasrty

2 cups (300g) plain flour

1⁄2 cup finely grated parmesan

1⁄2 tsp sea salt flakes

150g cold unsalted butter, chopped into 2cm pieces

1 egg

1-2 tbsp iced water

Method:

To make the parmesan pastry, place the flour, parmesan and salt in a food processor and pulse until combined. Add the butter and then pulse until the mix resembles fine breadcrumbs. Add the egg and 1 tablespoon of the iced water and process until it forms a dough. You might need to add a little more water if the dough doesn’t come together. Flatten into a disc and wrap in plastic wrap. Place in the fridge and chill for 1 hour or until firm.

Heat the oil in a small frying pan over medium heat. Add the onion slices, honey and vinegar and cook for 10-12 minutes, or until softened.

Preheat oven to 220°C (200°C fan forced). Roll out the pastry between two sheets of floured baking paper, to make a 45 x 30cm rectangle. Top the pastry with the onions, leaving a 5cm border on all sides. Top with the gorgonzola and pear slices. Fold the edges of the pastry over and press to seal. Brush with the beaten egg.

Place on a large baking tray and cook in the oven for 25-30 minutes, or until the pastry is golden. Drizzle with a little extra honey and top with oregano leaves to serve.

SMART Tip:

The pastry can be made a couple of days in advance and refrigerated until ready to use. Alternatively, it can also be frozen, and allowed to thaw in the fridge for a day before using.

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