Pear galette with Ribblesdale Blue Goat cheese
- 1 pack pre made Shortcrust Pastry
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large sweet onions, thinly sliced
- ½ teaspoon salt
- 1 tablespoon water
- 1 tablespoon Dijon mustard
- About 1 tablespoon milk
- Sea salt flakes, for sprinkling
- 125g crumbled Ribblesdale Blue Goat cheese
- 3 firm pears (We used Comice)
- 2 sprigs of Lemon Thyme for garnish
- On a lightly floured work surface, lay the pastry out. Ideally, we are wanting this to be 4-5cm wide than a dinner plate. Cut into a ruff circle and transfer to a baking sheet (the edges can fold up if the pastry circle doesn’t fit flat into the sheet) and refrigerate for 30 minute
- Heat the olive oil and butter in a large frying pan set over medium heat. Add the onions, salt, and water; stir to coat. Reduce the heat to low, cover the pan, and cook until the onion is very soft, stirring from time to time, about 25 minutes. Uncover, increase the heat to medium high, and cook for 2-3 minutes more, stirring from time to time, to evaporate any leftover liquids. Transfer to a bowl to cool.
- Preheat oven to 220°C. Take the crust out of the refrigerator. Spread the base with the mustard, leaving a 4-5cm border all around, and evenly distribute the onion mixture over the top.
- Sprinkle half of the cheese over the onion. Top with the pear slices. Bring the edges of the pastry up and over the filling, creasing and gently pressing down. Brush the pastry with milk and sprinkle with sea salt. Bake for 20-25 minutes. Sprinkle with the remaining cheese and bake for 5 minutes more, all until the crust is golden brown. Transfer to wire rack for 10 minutes.
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