Gorgonzola, Pear & Oregano Galette. Biting into a crisp and juicy pear is one of the pure pleasures of autumn.
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
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
1-2 tbsp iced water
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.
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.