Pear, Caramelised Onion and Blue Cheese Galette

The amazing thing with Gallette's are that they can be filled with many great flavors. This is one of our favourites

Pear, Caramelised Onion and Blue Cheese Gallette

Pear, Caramelised Onion and Blue Cheese Gallette


Serves 6

250g plain flour

Pinch of salt

125g unsalted butter, chilled and diced

1 tbsp water

1 egg yolk, to glaze

1 tbsp olive oil

20g butter

4 red onions, finely sliced

1 tbsp sherry vinegar

2 tbsp brown sugar

5 pears, peeled, cored and sliced vertically

150g blue cheese, such as roquefort


Begin with the pastry. In a food processor, blitz the flour and chilled cubes of butter until it resembles fine breadcrumbs. Add the water and pulse briefly as big flakes of dough form and it comes into a ball. Take out the dough and gently bring it together, kneading gently into a flat disc. Press out any cracks and wrap in cling film to chill in the fridge for 15 minutes.

Heat the olive oil and butter in a large frying pan over medium heat. Add the sliced onions with a good pinch of salt, then reduce the heat to sweat them down until really soft and translucent, about 25 minutes. Cover and stir from time to time to stop them from sticking.

When the onions have completely softened, add the sugar and sherry vinegar. Turn up the heat to medium and cook for 5 minutes uncovered, until they take on a deep caramel color and any liquid has evaporated. Transfer the onions into a bowl to cool.

Heat the oven to 220C/200C fan/gas 6.

Take the dough out of the fridge and roll it out to a large circle between two sheets of baking parchment (about 35cm diameter, 3mm thick). Remove the top layer of parchment and press any cracks together. Trim around the edge to neaten it up to an even circle (it’s ok if it looks really rustic!). Transfer the sheet of paper with pastry onto a baking tray.

Spread the caramelized onion mixture over the pastry, leaving a 5cm border around the edge. Arrange the sliced pears over the top of the onions and generously crumble over the blue cheese.

Lightly whisk the egg yolk and brush all over the rim of the pastry.

Bake in the preheated oven for 20-25 mins until the pastry is golden and cooked through. Leave for a few minutes to stand before slicing and eating warm.

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Gourmet travel, Travel
Holly Farrier is a food, travel and lifestyle photographer from London with a great enthusiasm for natural, authentic and beautiful imagery. With an eye for the finer details and an appreciation for simplicity, Holly brings dedication, years of experience and new ideas to every photoshoot she undertakes. Holly is available around the world for commissions and loves to travel to new corners of the world, tasting their cuisine as she goes along. 
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Stylist, Recipe Creator
Talia is a chef, food stylist and recipe developer from London. Her inspiration comes from delving into her Turkish-Cypriot routes, experimenting with Mediterranean flavours and combining them with new ingredients and techniques picked up along her extensive travels. She has an affinity for baking and vegetables and always focuses on using fresh, seasonal ingredients that are sustainably sourced.
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