Gorgonzola, Pear & Oregano Galette


Gorgonzola, Pear & Oregano Galette

Gorgonzola, Pear & Oregano Galette. Biting into a crisp and juicy pear is one of the pure pleasures of autumn. 


Serves 8

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 Party

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


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.


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